Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Clove Extracts on the Autoxidation and Thermal Oxidation of Soybean Oil

대두유의 자동산화 및 가열산화에 미치는 정향추출물의 항산화 효과

  • 박상일 (국립한경대학교 식품생물공학과 식품생물산업연구소) ;
  • 손종연 (국립한경대학교 식품생물공학과 식품생물산업연구소)
  • Published : 2004.02.01
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Abstract

This study was conducted to investigate the antioxidant activities of clove extracts in water, methanol and ether. The clove extracts, BHA and ${\alpha}$-tocopherol were added to each oil at a level of 200 ppm. The activities of the substrate oils and controls were tested under autoxidation and thermal oxidation conditions. The degree of the effects of the antioxidant activities under autoxidation condition were in the following order; ether extract 〉 methanol extract 〉BHA 〉 ${\alpha}$-tocopherol 〉 water extract = control group. The induction periods of the control, water, methanol and ether extracts, and BHA and ${\alpha}$-tocopherol were 9.5, 9.6, 10.7 11.8, 10.4 and 9.7 days, respectively. Under thermal oxidation condition, the methanol extract showed stronger antioxidant activity than those of the water and ether extracts. The antioxidant activity of the methanol extract was attributed to ${\alpha}$-tocopherol and BHA.

Keywords

References

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