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

脂肪和油脂容易因氧化而变质。脂质氧化不仅会导致食品品质的劣化，如酸败、风味、粘度和营养价值的降低，而且会引起广泛的生物学损害，如心脏病、衰老性癌症等。芝麻色拉油中加入5%的中药粉末，避光保存三个月，用离心机分离。在12种添加了中草药脂溶性提取物的色拉油中，所有中草药油均表现出较强的抗氧化稳定性，尤其是芝麻油、多香果油和牛至油具有较强的抗氧化效果。通过感官评定，考察了芝麻色拉油对DPPH自由基的清除作用，并考察了芝麻色拉油在调味、煎炸、深煎炸等方面的应用