Effect of Rosemary Extracts on Antioxidant Capability of Soybean Oil

被引：0

作者：

Zhu J. ^{[1
]}

Zhao C. ^{[2
]}

Jiang L. ^{[1
]}

Xie F. ^{[1
]}

机构：

[1] College of Food Science, Northeast Agricultural University, Harbin

[2] College of Food Science and Engineering, Jilin Agricultural University, Changchun

来源：

Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 11期

关键词：

Antioxidant capability; Rosemary extracts; Soybean oil;

D O I：

10.16429/j.1009-7848.2019.11.026

中图分类号：

学科分类号：

摘要：

Effect of rosemary extracts on antioxidant capability of soybean oil during accelerated storage was researched by fatty acid composition, DPPH and ABTS free radical scavenging ability and oxidation induction period of soybean oil during accelerated storage. The saturated fatty acids were increased, the polyunsaturated fatty acids were decreased, as well as DPPH and ABTS free radical scavenging ability were both reduced during accelerated storage, which indicated that the antioxidant capacity of soybean oil was weakened. Adding rosemary extracts could reduce the loss of polyunsaturated fatty acids in soybean oil, enhance DPPH and ABTS free radical scavenging ability, extend the oxidation induction period of soybean oil, increases protection factor and antioxidant capacity ratio during accelerated storage. The effect of rosemary extracts was better than that of artificial antioxidants. It showed that rosemary extracts had better inhibiting the oxidation of soybean oil than artificial antioxidants, and effectively improved the antioxidant capability of soybean oil in the process of storage. © 2019, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：208 / 214

页数：6

共 21 条

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