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- AOYAMA Minoru
- Japan Institute of Oils & Fats, Other Foods Inspection, Foundation
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- MARUYAMA Takenori
- Japan Institute of Oils & Fats, Other Foods Inspection, Foundation
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- KANEMATSU Hiromu
- Japan Institute of Oils & Fats, Other Foods Inspection, Foundation
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- NIIYA Isao
- Japan Institute of Oils & Fats, Other Foods Inspection, Foundation
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- TSUKAMOTO Masato
- Tsukishima Foods Industrial Company, Ltd.
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- TOKAIRIN Shigeru
- Tsukishima Foods Industrial Company, Ltd.
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- MATSUMOTO Taro
- Faculty of Science and Technology, Nihon University
Bibliographic Information
- Other Title
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- トコフェロールの酸化防止効果向上に関する研究 (第16報)
- トコフェロール ノ サンカ ボウシ コウカ コウジョウ ニ カンスル ケンキュ
- Synergistic Effect of Several Spicy Compounds
- 数種の香辛性化合物との相乗効果
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Abstract
The synergistic antioxidant effects of d-tocopherol (Toc) and several spicy compounds on lard and plam oil were investigated by oven and AOM tests. The antioxidant effects of spicy compounds were also studied in the same manner.<BR>1) By the oven test, cinnamaldehyde, capsaicine and thymol showed weak antioxidant effect on lard, but spicy compounds which enhanced the antioxidant effect of Toc were capsaicine, cineol, camphene, phellandrene and geraniol. However, no effect was observed on palm oil.<BR>2) By the AOM test, only capsaicine showed antioxidant effect on lard, but none of the spicy compounds enhanced this effect of Toc.<BR>3) Remnant ratios of the spicy compounds after a month of the oven test were lower than 30%, except in the case of capsicine which may possibly volatilize after such a period of time. However, the ratios of capsaicine and thymol which had antioxidant effects were higher than those of other compounds on lard. The remnant ratio of total Toc in lard increased by the addition of capsaicine, cineol, camphene, phellandrene or geraniol, indicating these compounds to possibly protect Toc from oxidative decomposition.
Journal
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- Journal of Japan Oil Chemists' Society
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Journal of Japan Oil Chemists' Society 37 (5), 356-359, 1988
Japan Oil Chemists' Society
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Details 詳細情報について
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- CRID
- 1390001205333928448
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- NII Article ID
- 130001020126
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- NII Book ID
- AN00245435
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- ISSN
- 0513398X
- 18842003
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- NDL BIB ID
- 3183720
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed