Palm oil using liquiritoside as an antioxidant

Abstract

The present invention discloses a palm oil using liquiritoside as an antioxidant. The palm oil is characterized by being prepared by adding the liquiritoside into palm oil. The advantages of the palm oil are that the natural food sweetener liquiritoside is applied into the palm oil. The test proves that the antioxidant effects of the liquiritoside are the same as the antioxidant effects of chemically synthesized antioxidant tertiary butyl hydroquinone (TBHQ), and the liquiritoside can extend the storage period of palm oil, are free of harms to human body, and can also improve the quality of palm oil.

Description

technical field [0001] The invention relates to edible oil, in particular to palm oil with glycyrrhizin as antioxidant. Background technique [0002] The palm oil sold in the market today is edible oil obtained by pressing the palm, decolorizing, deodorizing, adding chemically synthesized antioxidants and other refining processes. It is known that palm 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 palm 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 palm 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 dysfunction,...

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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 palm oil

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