用从绿小豆蔻和黑豆蔻中提取的抗氧化剂对葵花籽油进行稳定性研究。

Stabilization studies of sunflower oil with antioxidants extracted from green and black cardamom.

作者信息

Naseem Alia, Tariq Asma Rashid, Imran Muhammad, Begum Imtiaz, Rehman Summia, Kanwal Farah

出版信息

Pak J Pharm Sci. 2017 Jul;30(4):1317-1320.

Abstract

Extracts from green and black cardamom have been used to evaluate their antioxidant potential for sunflower oil samples for a period of 45 days. Synthetic antioxidants BHA/ BHT were also used parallel over a period of 45 days for comparison. Antioxidant potential of natural and synthetic antioxidants were evaluated by measuring free fatty acids (FFA), peroxide value (PV) and iodine value (IV) values by ambient storage of sunflower oil. The results showed that green cardamom extracts were more effective compared to black cardamom extracts. However compared to BHA and BHT (200ppm), these were found to be effective at higher concentrations.

摘要

在45天的时间里，已使用绿小豆蔻和黑豆蔻的提取物来评估它们对向日葵油样品的抗氧化潜力。在45天的时间里，还同时使用了合成抗氧化剂丁基羟基茴香醚（BHA）/二丁基羟基甲苯（BHT）进行比较。通过在常温下储存向日葵油来测量游离脂肪酸（FFA）、过氧化值（PV）和碘值（IV），以此评估天然和合成抗氧化剂的抗氧化潜力。结果表明，与黑豆蔻提取物相比，绿小豆蔻提取物更有效。然而，与丁基羟基茴香醚（BHA）和二丁基羟基甲苯（BHT）（200ppm）相比，发现这些提取物在更高浓度下才有效。