Olive oil taking liquorice glycoside as antioxidant

Abstract

The invention discloses olive oil taking liquorice glycoside as an antioxidant. The olive oil is characterized by being prepared through adding liquorice glycoside in the olive oil. The olive oil has the following advantages: the natural food sweetening agent namely liquorice glycoside is applied to the olive oil, and as proved by an experiment, liquorice glycoside also has antioxidation like the chemical synthesis antioxidant TBHQ, can prolong the storage life of the olive oil, is harmless to a human body, and can improve the olive oil quality.

Description

technical field [0001] The invention relates to edible oil, in particular to olive oil with glycyrrhizin as antioxidant. Background technique [0002] The olive oil sold in the market today is edible oil obtained by pressing olives, decolorizing, deodorizing, adding chemically synthesized antioxidants and other refining processes. It is known that olive oil contains more unsaturated fatty acids. Light-induced auto-oxidation will produce free radicals, hydroperoxides, small molecule oxoacids and other harmful substances, and the obvious feature is rancidity. Rancid olive oil, first, its nutritional value is greatly reduced, vitamin A, vitamin D, vitamin E (V A , V D , V E ) is first oxidized, long-term consumption of rancid olive oil leads to a series of symptoms due to the lack of essential fatty acids; second, the free radicals produced by rancidity can cause tumors by damaging DNA, and at the same time destroy some enzyme systems, which can cause mitochondrial dysfuncti...

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Problems solved by technology

According to literature and patent searches, there is no report on the use of natural food sweetener - glycyrrhizin as an antioxidant in olive oil

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