Study on the Antioxidant Effect of Phytosteryl Ferulate

Phytosteryl Ferulate의 抗酸化效果에 關한 硏究

The possibility of phytosteryl ferulate as an antioxidant to the various oils has been studied by the active oxygen method. It was found that the effect was noticeable in the lard, and the best result was observed when the concentration of the phytostery ferulate ranged 1.5 to 2.0 %. The effectiveness of phytosteryl ferulate as an antioxidant in this concentration range, showed nearly the same result as that obtained when the 0.02 % tocopherol was added in the oil. There appeared no noticeable effect between ferulate and tocophrol, but it was found that the ability as an antioxidant was increased when they coexisted with each other than they were added separately.

여러가지 기름에 대한 phytosteryl ferulate의 抗酸化效果 를 A.O.M.法 에 의하여 측정하였다. 그 결과, phytosteryl ferulate는 抗酸化效果 를 갖는 것이 확인되었으며, 그 유효첨가량은 1.5∼2.0%이었다. 또한 phytosteryl ferulate가 上記 의 농도로 유지에 첨가되었을 경우에는 tocopherol 0.02%가 첨가되었을 경우와 거의 같은 抗酸化效果 를 나타내었으며, 油脂中 에 pjytosteryl ferulate가 tocopherol과 공존하면 상승효과라고는 할 수 없으나 각각 단독으로 존재하는 경우에 비하여 抗酸化能 이 向上 됨을 알 수 있었다.