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KMID : 0380619930250040351
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 4 p.351 ~ p.354
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Antioxidative Effects of Volatile Oil and Oleoresin Extracted from Rosemary , Sage , Clove and Nutmeg
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Abstract
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This study was designed to investigate the antioxidative effects of volatile oil and oleoresin of rose mary (Rosmarinus officinalis Linne), sage (Salvia officinalis Linne), clove (Syzygium aromaticum Merrill) and nutmeg (Myristica fragrans Houttuyn) using the Rancimat and POV test. The antioxidative effects of steam volatile oils of rosemary, sage, clove, and nutmeg were not statistically significant, at the levels of 0.01, 0.05, 0.1% added to lard. The antioxidative effects of oleoresin of above 4 spices were increased with the oleoresin concentration. The comparison of the results between Rancimat and POV test of above 4 spices was almost same.
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