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Effect of Various Natural Antioxidants on the Safflower Oil  

이명숙 (충남대학교 식품공학과)
이세희 (충남대학교 식품공학과)
송경빈 (충남대학교 식품공학과)
Publication Information
Food Science and Preservation / v.11, no.1, 2004 , pp. 126-129 More about this Journal
Abstract
To elucidate the effect of various natural antioxidants on the safflower oil, rosemary extract, green tea extract, isoflavon, Phaffia rhodozyma extract, tocopherol, sesamol, and BRA as a control were added to the safflower oil and stored at 60$^{\circ}C$ for 4 weeks. During storage, its viscosity and antioxidative activity were determined. Viscosity of the oil increased with increasing storage period and was related with its antioxidative acvtivity. Antioxidative avtivity among antioxidants used in this study were in order of green tea extract>BHA>tocopherol>rosemary extract>isoflavon>sesamol>Phaffia rhodozyma extract. Green tea extract was the best in terms of antioxidative acvtivity. After 4 weeks, its peroxide value decreased up to 80.4％ of the control, and 42.1％ for acid value and 47.4％ for TBA value decreased.
Keywords
antioxidant; safflower oil; storage; viscosity;
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