ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: This study was designed to evaluate the antioxidative effectiveness of ethanol extracts of Rhus verniciflua Stoke (RVE) in frying oil of Yukwa base (rice snack). RVE showed a strong antioxidant activity, but commercial antioxidants — BHA and dl-δ-tocopherol — did not demonstrate a significant ifmprovement over the control treatment (Yukwa bases prepared without any antioxidants and extracted oil from these). In particular, induction period, peroxide value, and acid value of RVE treatment exhibited a higher oxidative stability than that of the other treatments. In addition, the decrease in linoleic acid (C18:2)/palmitic acid (C16:0) ratio was much less than the other treatments. Texture properties (hardness and crispiness) of Yukwa base were not significantly different. Results showed strong antioxidant properties of RVE on Yukwa base during storage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08761.x
