Antioxidative Effect of Bamboo Smoke Distillates in Palm Oil and Lard during Storage
2004
Lee, Fan Zhu (Yanbian University, Yanbian, P.R. China) | Park, K.H. (Chonnam National University, Gwangju, Republic of Korea) | Eun, J.B. (Chonnam National University, Gwangju, Republic of Korea), E-mail: [email protected]
Effects of smoke distillates (BSD) in oxidative stability of oil during storage were investigated. BSD at 0.1, 0.5, and 1.0% was added to palm oil and lard, and peroxide, acid, and TBA were measured during storage at 60℃ for 25 days, Induction periods and relative antioxidant effectiveness (RAE) for the oils were also investigated. Antioxidative effect increased with increasing concentration of BSD.
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