Oxidative Stability of Green Tea Extract-Enriched Rice Bran Oil During Storage

被引：0
|
作者：
Anggi Hayu Hapsari [1 ]
Sung-Hee Lee [2 ]
Jong-Bang Eun [1 ]
机构：
[1] Department of Food Science and Technology and Functional Food Research Center,Chonnam National University
[2] Department of Food Nutrition and Culinary,Chosun College of Science and Technology
来源：
茶叶 | 2013年 / 04期
关键词：
Rice bran oil; green tea extract-enriched rice bran oil; oxidative stability;
D O I：
暂无
中图分类号：
TS221 [基础理论];
学科分类号：
083202 ;
摘要：
Adding green tea extract to rice bran oil was expected to improve its oxidative stability,so this study was conducted to investigate oxidative stability of green tea extract-enriched rice bran oil(RBOG) during storage at 60℃ for 15 days compared to rice bran oil(RBO),olive(OL),canola(CN),and grape-seed oil(GS).Acid values did not increase during storage,and the highest value was found for OL.The peroxide values of RBOG,RBO,CN,OL,and GS increased for up to 15 days.The highest average rate constant for the change in peroxide value was found for RBO(0.282).TBARS increased continually during storage of RBOG,RBO,CN,and OL;however,the value increased for up to 9 days and then decreased for GS.The highest average rate constant of change in TBARS was found for CN.Overall,the results suggest that green tea extract improves oxidative stability of rice bran oil.
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页码：370 / 375
页数：6
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