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Effect of Wa-song(Orostachys japonicus A. Berger) Extract on the Oxidative Stability of Edible Oil During its Heating  

Lee, Soo-Jung (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Shin, Jung-Hye (Namhae Garlic Research Institute)
Seo, Jong-Kwon (Devision of Food Science, International University of Korea)
Sung, Nak-Ju (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences, Gyeongsang National University)
Publication Information
Journal of Food Hygiene and Safety / v.24, no.1, 2009 , pp. 12-18 More about this Journal
Abstract
This experiment was conducted to investigate the effect of wa-song (Orostachys japonicus A. Berger) extracts on the oxidative stability of edible oil. Wa-song was dried from hot air (HWE) and freeze (FWE), and then they were extracted by hot water. The different levels (0.1, 0.5 and 1.0 g/100 mL) of HWE and FWE were added to soybean oil and lard. The chromaticity of edible oils was generally increased with prolonged heating time and HWE was higher than FWE. The anisidine value showed significant increase during heating for 48hrs. After heating for 48 hrs, it was lower than control, except for HWE added sample of 0.5 and 1.0 g/100 mL, FWE added sample of 1.0 g/100 mL. In lard, it was lower in sample added wa-song extract than control. The acid value was not significant by added amount of wa-song. Its value in HWE added sample was lower than FWE, after heating for 48 hrs. POV was lower HWE than FWE, also. After heating for 24 hrs, TBA values in soybean oil containing HWE and FWE added sample was lower than control. In lard, its value in HWE and FWE added sample was lower than control during heating for $12{sim}48\;hrs$. Therefore, those results suggested that HWE has higher antioxidant activity than FWE added sample, and then oxidative stability of HWE in edible oil was more potential for lard during its heating.
Keywords
Orostachys japonicus A. Berger; Peroxide value; TBA value;
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