Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2014, Vol. 30 ›› Issue (36): 141-147.doi: 10.11924/j.issn.1000-6850.2014-1122

Special Issue: 马铃薯

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Studies on the Antioxidance of Purple Sweets Potato in the Edible Oil

Wu Xianhui1, Ma Tengfei1, Guo Juan2   

  1. (1Department of Agricultural Sciences, Ningde Vocational and Technical College, Fu’an Fujian 355000;2College of Food Sciences, Guangdong Pharmaceutial University, Guangzhou 510006)
  • Received:2014-04-17 Revised:2014-12-30 Accepted:2014-09-30 Online:2015-03-20 Published:2015-03-20

Abstract: The paper aimed to evaluate the effects of the extracts of purple sweet potato of polyphenols added to the lard, peanut oil and soybean oil and other antioxidants, and analyzed the purple sweet potato extract synergy effect according to the peroxide value (POV). The results showed that: the extracts of purple sweet potato had a good antioxidant effect on lard, peanut oil and soybean oil. With the addition amount?in the range of 0-0.2%, there was a?dose?effect relationship; the best add content was 0.2%. Different antioxidants in lard and peanut oil the antioxidant effect performance: THBQ>BHT>Vc>extract>citric acid; in soybean oil, the extract of antioxidant effect THBQ>BHT>extract>Vc>citric acid. Antioxidant effects of Vc and citric acid on purple sweet potato?extract?had a synergistic effect. Besides, it indicated that the scavenging rate between the extract of purple sweet potato and free radical was 94.8%, which was more than that of Vc.