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KMID : 1007519950040020128
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Food Science and Biotechnology
1995 Volume.4 No. 2 p.128 ~ p.129
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Antioxidative Effect of Reverse Micellar System Containing Ascorbic Acid and δ-Tocopherol
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Yi Ock-Sook
Cho Dong-Wuk
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Abstract
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Ascorbic acid was solubilized in various fats and oils via reverse micelles. It was found out by the Rancimat method that ascorbic acid improved the oxidative stability of fats and oils such as lard, beef tallow, coconut oil. cottonseed oil and corn oil. The oxidative stability of fats and oils was found to be further increased with the combined use of δ-tocopherol and ascorbic acid. The antioxidative reverse micellar system containing both ascorbic acid and δ-tocopherol showed more effective antioxidative effect on fats and oils with low tocopherol content.
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KEYWORD
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