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KMID : 0380619890210050706
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 5 p.706 ~ p.709
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Antioxidative Effect of Ascorbic Acid Solubilized via Reversed Micelle in Perilla Oil
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Abstract
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Ascorbic acid was solubilized in perilla oil via reversed micelle using small amount of water and lecithin as surfactant. The effect of the solubilized ascorbic acid on the oxidative stability of perilla oil was investigated. The autoxidation of the oil was greatly retarded with the solubilized ascorbic acid compared to the synthetic antioxidants employed. However, the combination with 8-tocopherol did not show any significant synergism.
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