Antioxidative and Radical Scavenging Effect of Sesame Salad Oil Added Herbs

脂肪和油很容易被氧化变质。脂肪氧化不仅会导致食品品质的恶化，如腐臭的风味和味道，油脂的粘度和营养特性的下降，而且还会导致广泛的生物损害，包括心脏病、衰老和癌症等。本研究旨在通过添加草药来提高油脂的氧化稳定性和清除活性氧的能力。在芝麻油中加入5%的药粉，在阴暗处放置3个月，用离心机将芝麻油与药粉分离。通过烘箱试验测定了60℃下贮藏时的氧化稳定性，180℃下油炸过程中的TBA。在12种含有中草药脂溶提取物的中草药油中，与不添加芝麻色拉油相比，所有中草药油都表现出较强的氧化稳定性，特别是丁香、多香料和牛至具有较高的抗氧化效果。此外，还观察了DPPH自由基在丁香、多香、牛至芝麻油中的清除作用，并通过感官评定，探讨了香草芝麻油在调味油、煎炸油和油炸油中应用的可能性

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