In this study, we investigated the inhibition effect of various herbs on the rancidity of soybean oil. The antioxidant activity of herb-infused oils was evaluated by examining their total phenolic contents and DPPH radical scavenging abilities. The total phenolic contents were found to increase with addition of herbs to the soybean oil. Rosemary-infused oil (RO) exhibited the highest total phenolic contents (77.28 μg GE/mL), followed by the lemon-balm-infused oil (LO), green-tea-infused oil (GO), and soybean oil (SO) alone (36.82, 36.66, and 21.24 μg GE/mL, respectively). Similary, the DPPH radical scavenging activity of the herb infused oil also increased. Moreover, measurements on the total polar compound (TPC) contents, acid value, and p-anisidine value were carried out in order to confirm the changes in the rancidity of the oils during frying. The time for the TPC content to reach 25% was confirmed to be delayed from 62 h for SO to 68 h, 74 h, and 80 h for GO, RO, LO, respectively. Even though there were some differences between the p-anisidine and acid values, it was confirmed that the addition of herbs inhibited the rancidity of soybean oil. Therefore, the results in this study show that adding herbs to soybean oil could positively contribute to the inhibition of oxidation and rancidity.

서 론
 재료 및 방법
  실험재료
  침출유 제조
  유지의 가열 산화
  총 폴리페놀 함량
  DPPH 라디칼 소거능
  총 극성화합물 함량(TPC)
  산 가
  p-Anisidine 가(AnV)
  지방산 조성
  통계분석
 결과 및 고찰
  총 폴리페놀 함량
  DPPH 라디칼 소거능
  총 극성화합물 함량
  산 가
  p-Anisidine 가
  지방산 조성
 요 약
 감사의 글
 References

• Keun-Young Ryu(Food Analysis Division, Health and Environment Research Institute of Gwangju) | 류근영
• Ae-Gyeong Kim(Food Analysis Division, Health and Environment Research Institute of Gwangju) | 김애경
• Tae-Sun Kim(Food Analysis Division, Health and Environment Research Institute of Gwangju) | 김태순
• Hyang-Hee Lee(Food Analysis Division, Health and Environment Research Institute of Gwangju) | 이향희
• Kye-Won Seo(Food Analysis Division, Health and Environment Research Institute of Gwangju) | 서계원
• Bae-Sik Cho(Food Analysis Division, Health and Environment Research Institute of Gwangju) | 조배식 Corresponding author