caa a22 4500 463249003 CHVBK 20180405153334.0 cr unu---uuuuu 170326e20070301xx s 000 0 eng 10.1007/s11130-006-0040-6 doi (NATIONALLICENCE)springer-10.1007/s11130-006-0040-6 Antioxidant Protection of Edible Oils [Elektronische Daten] [Sabrina Cheung, Yim Szeto, Iris Benzie] Abstract.: The ability of different cooking oils to withstand oxidation was investigated in relation to their native antioxidant capacity [measured as the Ferric Reducing/Antioxidant Power (FRAP) value]. The antiperoxidation effect of the presence of the Chinese herbs, du-zhong (Cortex Eucommia ulmoides) and ginseng (Panax ginseng C.A. Mayer) in corn oil was also investigated over 26 days' storage at 55°C. Results showed that sesame oil had the highest FRAP value (803μM), followed by canola oil (400μM), and sunflower, peanut, corn and olive oils (100-153μM). Oils with higher intrinsic antioxidant content showed higher resistance to oxidation, although this was not statistically significant. Corn oil to which was added the herbs du-zhong, ginseng or both had increased resistance to oxidation (conjugated diene level and lipid peroxide formation) over 26 days. FRAP values of the oil/herb mixtures decreased during this time, implying utilisation of herbal antioxidants. Results have implications for increasing the shelf-life and usage time of cooking oils by addition of herbs which can increase resistance of the oil to oxidation. Results have implications also for health, as it is possible that ingestion of these herbs could increase resistance of polyunsaturated fatty acids of cell membranes and lipoproteins to oxidation within the body. Springer Science+Business Media, Inc., 2007 Antioxidant nationallicence Du-zhong nationallicence FRAP nationallicence Ginseng nationallicence Oil nationallicence Abbreviations: FRAP: : Ferric Reducing/Antioxidant Power (FRAP) nationallicence LPO: : Lipid peroxidation (LPO) nationallicence Cheung Sabrina Department of Health Technology & Informatics, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut Szeto Yim Department of Health Technology & Informatics, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut Benzie Iris Department of Health Technology & Informatics, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut Plant Foods for Human Nutrition Kluwer Academic Publishers-Plenum Publishers; http://www.springer-ny.com 62/1(2007-03-01), 39-42 0921-9668 62:1<39 2007 62 11130 https://doi.org/10.1007/s11130-006-0040-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11130-006-0040-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Cheung Sabrina Department of Health Technology & Informatics, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut NATIONALLICENCE 700 1- Szeto Yim Department of Health Technology & Informatics, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut NATIONALLICENCE 700 1- Benzie Iris Department of Health Technology & Informatics, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut NATIONALLICENCE 773 0- Plant Foods for Human Nutrition Kluwer Academic Publishers-Plenum Publishers; http://www.springer-ny.com 62/1(2007-03-01), 39-42 0921-9668 62:1<39 2007 62 11130 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer