Antioxidative and Radical Scavenging Effect of Sesame Salad Oil Added Herbs

芝麻色拉油添加草药的抗氧化和自由基清除作用

• 批准号: 09680017
• 负责人: FUKUDA Yasuko
• 金额: $ 1.86万
• 依托单位: Shizuoka University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1997
• 资助国家: 日本
• 起止时间: 1997 至 1998
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09680017/
• 关键词: oxidative stability; herbs; sesame salad oil; active oxygen; scavenging; functional oil; ハ-ブ; 抗酸化性物質; セサミノール

Fats and Oils are easily deteriorated by oxidation. Lipid oxidation has been implicated not only in deterioration of food quality such as rancid flavor and taste, viscosity of oils and a decrease in nutritional properties, but also in causing a wide range of biological damages including heart diseases, aging cancer and etc. This study was aimed to increase oxidative stability and active oxygen scavenging ability in oils with the addition of herbs. The sesame salad oils added with five per cent of herbs'powders were stored for three months in dark place and separated from the powdres by the centrifuge. The oxidative stabilities were determented by oven test during storage at 60 C, TBA during frying process at 180C.Among twelve oils with fat soluble extracts from herbs, All herb oils showed strong oxidative stabilities compared to non- additional sesame salad oil, especially, clove, allspice, and oregano had high antioxidative effects. The active oxygen scavenging effects by DPPH radical were also observed particularly in sesame salad oil with clove, allspice and oregano.The sesame salad oils with herbs were observed the possibility of utilization to dressing, pan-frying and deep-frying oils by sensory evaluation

脂肪和油很容易因氧化而变质。脂质氧化不仅与食品质量恶化有关，如酸败风味和味道、油的粘度和营养特性下降，而且还与引起广泛的生物损害有关，包括心脏病、衰老癌症等。这项研究目的是通过添加草药来提高油的氧化稳定性和活性氧清除能力。将添加5%香草粉的芝麻色拉油在暗处保存三个月，并用离心机将其与粉末分离。氧化稳定性通过60℃储存期间的烤箱测试、180℃油炸过程中的TBA测试来确定。在12种含有脂溶性药草提取物的油中，所有药草油均比未添加芝麻色拉油（尤其是丁香油）表现出更强的氧化稳定性。 、五香粉和牛至具有很高的抗氧化作用。还观察了DPPH自由基的活性氧清除作用，特别是在丁香、五香粉和牛至芝麻色拉油中。通过感官评价观察了香草芝麻色拉油在调味品、煎炸油和油炸油中的应用可能性