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KMID : 0380619900220010061
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 1 p.61 ~ p.65
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Determination of Oxidation Stability of Perilla Oil by the Rancimat Method
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Abstract
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Comparison of induction times among the Rancimat Method, the Oven Test and the Weight Method were investigated, and the oxidation stability of perilla oil was determinated by the Rancimat Method. The induction times determinated by three methods using perilla oil show a good correlation. And the temperature dependence of the induction times of perilla oil was as follows.
t_ｐ= e^(-0.0815T + 9.183)
The antioxidant effect of Tocopherols on the oxidation of perilla oil was not observed, and the antioxidant effect of the organic acids was increased in the order of Ascorbic acids Ascorbic$gt;Ascorbyl stearate$gt;Malic acid$gt;Tartaric acid$gt;Citric acid. The synergistic effect of Ascorbic acid (500 ppm) and Tocopherols was not observed below 200 ppm of Tocopherols, but became larger with increasing Tocopherols level over 200 ppm.
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