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KMID : 1024620030230020168
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Food Science of Animal Resources
2003 Volume.23 No. 2 p.168 ~ p.171
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Antioxidative Effect of Different Kinds of Propolis on the Oxidation of Edible Oils
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Han Seung-Kwan
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Abstract
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The study was conducted to investigate the antioxidative effect of various extracted propolis. After addition of those extracts to soybean oil at the same level, their antioxidative effects were compared by Rancimat test. The control without added antioxidant showed the shortest Antioxidative Index(AI). The AI of the general Water Extracted Propolis(GWEP) and boiling WEP(BWEP) added to soybean oil were 4.51 and 5.02, respectively. The oxidation period in the BWEP was longer than the ascorbic acid and the GWEP. This result indicated that BWEP had more antioxidative effect than GWEP.
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KEYWORD
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GWEP(generally WEP), BWEP(boiling WEP), AI, ascorbic acid, antioxidative effect
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