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Antioxidant effects of extracts of Longya Lily flower and Lithocarpus polystachyus on edible oil
  
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KeyWord:Longya Lily flower  Lithocarpus polystachyus  extract  antioxidation  frying
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DU Jing， ZHANG Hailong，LI Li，et al  
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Abstract:
      The extracts of Longya Lily flower and Lithocarpus polystachyus were obtained by ultrasound-assisted extraction with absolute ethanol, acetone and anhydrous ether, respectively. The extracts were added to edible oil and the antioxidant effects of extracts of Longya Lily flower and Lithocarpus polystachyus on edible oil were studied by Schaal oven method and frying performances experiment. The results showed that the antioxidant effect of absolute ethanol extract of Lithocarpus polystachyuLithocarpus polystachyuss was the best and the antioxidant effect was better than that of synthetic antioxidant BHT. Some frying performances(p-anisidine value, acid value, iodine value and peroxide value) of frying oil added with absolute ethanol extract of Lithocarpus polystachyus were better than those of synthetic antioxidant BHT and TBHQ.
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