Food and Fermentation Industries >

2012 , Vol. 38 >Issue 06: 119 - 121

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.06.016

Food and Fermentation Industries

Study the Antioxidant Activitiy of Phillyri on Edible Oil and Fat

  • Qi Jian-hong ,
  • Zhao Yong-mei
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Online published: 2012-06-25

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Abstract

Antioxidation activity of Phillyri on edible oil and fat was studied by peroxide value(POV).The results indicated that Phillyri had good antioxidation effects on these edible oils and fats.Furthermore,the effect was stronger on butter,then on lard,followed by mutter fat.Therefore,Phillyri has the potential to be an atoxic natural food antioxidant.

Key words： phillyri; edible oil and fat; peroxide value; antioxidant activity

Cite this article

Qi Jian-hong , Zhao Yong-mei . Study the Antioxidant Activitiy of Phillyri on Edible Oil and Fat[J]. Food and Fermentation Industries, 2012 , 38(06) : 119 -121 . DOI: 10.13995/j.cnki.11-1802/ts.2012.06.016

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