Study on Antioxidantive Effects of Total Flavonoids of Glycyrrhiza on Edible Oils

Abstract

Abstract: Antioxidation activity of the total flavonoids of Glycyrrhiza on edible oils was studied using peroxide value (POV) by Schaal oven-storage test. The results showed that the total flavonoids are of good antioxidant effects on four edible oils. Furthermore, the activity on lard is the strongest and dose-dependent. The total flavonoids of Glycyrrhiza added with vitamin C, citric acid or tartaric acid exhibit remarkable synergistic antioxidation activity in lard. The antioxidation activity of the total flavonoids synergized with synthetic antioxidants such as BHA, BHT or PG is proved to be better than single antioxidant used.

Key words: , Glycyrrhiza； total flavonoids； antioxidation； oil；

CUI Yong-Ming, YU Long-Jiang, AO Ming-Zhang, HU Jing, CAO Jie. Study on Antioxidantive Effects of Total Flavonoids of Glycyrrhiza on Edible Oils[J]. FOOD SCIENCE, 2007, 28(11): 119-121.

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Study on Antioxidantive Effects of Total Flavonoids of Glycyrrhiza on Edible Oils

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