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Friday April 4,2025,
Antioxidant effect of Inonotus obliquus extracts on edible oils and fats
  
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KeyWord:Inonotus obliquus extracts（IOE）  edible oils and fats  peroxide value  induction period  antioxidant coefficient
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Author NameAffiliation
WU Xiaozong  
HAO Lihua  
LU Yuan，etc  
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Abstract:
      The antioxidant effects of Inonotus obliquus extracts （IOE） on edible oils and fats（lard and soybean oil） were studied. In addition，the antioxidant capacity of IOE on edible oils and fats was compared with synthetic antioxidants. The results showed that IOE could inhibit the oxidation of edible oils and fats，extend the induction period and enhance the antioxidant capacity，which were positively correlated to the dosage. The antioxidant capacity of 0.04% IOE was the strongest，followed by 0.02% TBHQ，0.02% IOE，0.02%PG and 0.02%PA. Therefore，IOE could be used as a kind of ideally natural antioxidant in edible oils and fats.
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