Antioxidative and Radical Scavenging Effect of Sesame Salad Oil Added Herbs

油脂容易因氧化而变质。脂质氧化不仅会导致食品质量的恶化，如酸味、油的粘度和营养特性的降低，而且还会引起广泛的生物损伤，包括心脏病、衰老性癌症等。本研究旨在通过添加中草药来提高油脂的氧化稳定性和活性氧清除能力。加入5%草药粉末的芝麻色拉油在暗处保存3个月，并通过离心机与粉末分离。在60℃条件下进行贮藏，在180℃条件下进行煎炸，分别用烤炉法测定其氧化稳定性。在含脂溶性草本植物提取物的12种油中，与未添加芝麻色拉油相比，所有草本植物油都表现出较强的氧化稳定性，尤其是丁香、多香果和牛至油具有较高的抗氧化作用。DPPH自由基对丁香、多香果和牛至的芝麻色拉油也有清除活性氧的作用。通过感官评价，考察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