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

脂肪和油很容易通过氧化而恶化。脂质氧化不仅与食物质量的恶化有关，例如腐烂的味道和味道，油脂的粘度以及营养特性的降低，而且还涉及造成广泛的生物学损害，包括心脏病，衰老癌症以及这项研究，旨在增加氧化稳定性的氧化稳定性和活跃的氧化能力。芝麻沙拉油加入了5％的草药食品，在黑暗的地方储存了三个月，并由离心机与Powdres分离。储存期间在60°C的储存过程中通过烤箱试验，在180℃下以煎炸过程中的TBA进行氧化稳定性，从草药中的脂溶性提取物中进行煎炸，所有草药油均表现出强烈的氧化稳定性，与非其他芝麻沙拉油相比，尤其是clove，Clove，chove，spepice和oreegano均具有高度的抗毒性效应。还观察到了DPPH自由基的活性清除效应，尤其是在芝麻沙拉油中，带有丁香，五香粉和牛至。观察到芝麻沙拉油在感觉上有可能通过感觉评估来利用，泛滥和深油脂的油脂。