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KMID : 0378019740170030363
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New Medical Journal
1974 Volume.17 No. 3 p.363 ~ p.368
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The Effect of Some Spice Extracts and Antioxidants on the Oxidation of Edible Soybean Oil
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Abstract
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Relative retarding effects of Red-pepper extract, Black-pepper extract, Cassia extract, Gum-guaiac and alpha-Tocopherol on the peroxide value development of edible soybean oil were studied.
The effect of the mixture of each spice extracts and antioxidant, Gum-guaiac or alpha-Tocopherol, was also studied.
The significant retarding effect of various spice extracts on the soybean oil was observed through this experiment.
The inhibitory effect of Red-pepper extract on the peroxide value development of the oil was obvious and lasting.
In cases either using the mixture of individual spice extracts and Gum-guaiac of that of spice
extract and alpha-Tocopherol, the retarding effect was more pronounced than in cases of solely using the spice extracts, Gum-guaiac or alpha-Tocopherol. But comparing the retarding effect of using mixture of the spice extracts and Gum-guaiac with that
of using mixture of spice extracts and alpha-Tocopherol, the former was more obvious and effective. Especially, in case of using mixture of Gum-guaiac and Red-pepper extract, its inhibitory effect was intense and lasting.
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