Background: Sancho (Zanthoxylum schinifolium Siebold and Zucc) oil is used as a traditional medicinal material to treat severs stomach inflammation and as a diuretic. This study was carried out to investigate the effect of addition of antioxidants and blended oil the storage stability and safety of the biomaterial.
Methods and Results: The effects of temperature and light on sancho oil were investigated, and the ability of antioxidants in preventing rancidity of the oil was discovered. Under fluorescent light and in darkness, the acidity of the oil was much lower than that under direct sunlight. The addition of antioxidants decreased the acid value of sancho oil; the antioxidant that showed the best results in this regard was 0.5% propolis. The acid value of canola oil, which had the lowest acid value compared with that of other oils, and blended oil, containing 5% canola oil in sancho oil, decreased by 5.5% and 15%, respectively. About one acid value decrease was observed for every 1% increase in blending with canola oil. As the concentration of canola oil increased, the viscosity and the elightness (L valu) of sancho oil increased slightly, while the blueness (b value) decreased.
Conclusions: The results of this study may contribute to ensuring food safety during preservation and the industrialization of the presevation of sancho oil.

ABSTRACT
 INTRODUCTION
 MATERIALS AND METHODS
  1. Materials
  2. Acid value for light sources and temperature ofsancho oil
  3. Determination of acid value
  4. Determination of vegetable oils suitable forblending oil production
  5. Measurement of acid value by antioxidant treatment
  6. Determination of proper concentration of canola oil
  7. Chromaticity measurement of blending oil
  8. Viscosity measurement of blending oil
  9. Statistical analysis
 RESULTS
  1. Acid value change for temperature of sancho oil.
  2. Acid value change for light of sancho oil.
  3. Change of acid value of sancho oil by antioxidanttreatment.
  4. Selection of proper vegetable oils for blending oilpreparation.
  5. The acid value of blending oil.
  6. Acid value of sancho oil blended with canola oil.
  7. Viscosity of sancho oil blended with canola oil.
  8. Chromaticity of sancho oil blended with canolaoil.
 DISCUSSION
 REFERENCES

• 김학곤(경상남도 산림환경연구원)
• 강승미(경상남도 산림환경연구원) | Seung Mi Kang (Forest Research Department, Gyeongsangnamdo Forest Environment Research Institute)
• 박동진(산림청 국립품종관리센터 종묘관리과) | Dong Jin Park (Department of Seed and Seedling Management, NFSVC, KFS)
• 용성현(경상대학교 환경산림과학부) | Seong Hyeon Yong (Division of Environmental Forest Science, Gyeongsang National University)
• 양우형(경상대학교 환경산림과학부) | Woo Hyeong Yang (Division of Environmental Forest Science, Gyeongsang National University)
• 박준호(경상남도 산림환경연구원) | Jun Ho Park (Forest Research Department, Gyeongsangnamdo Forest Environment Research Institute)
• 유찬열(경상남도 산림환경연구원) | Chan Yeol Yu (Forest Research Department, Gyeongsangnamdo Forest Environment Research Institute)
• 타미랏솔로몬(경상대학교 환경산림과학부) | Tamirat Solomon (Division of Environmental Forest Science, Gyeongsang National University)
• 최명석(경상대학교 환경산림과학부, 경상대학교 농업생명과학연구원) | Myung Suk Choi (Division of Environmental Forest Science, Gyeongsang National University, Institute of Agriculture of Life Science, Gyeongsang National University) Corresponding author