Evaluation of Antioxidant Effect of Propolis in Edible Oil
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Abstract:
the antioxidant activity of propolis in lard and rapeseed oil were evaluated by determining their POV values and compared with those of PG. Results showed that propolis could delay the oxidation reactions of lard and rapeseed oil and its antioxidant activity was higher than that of PG at the same concentration. Heating the propolis at high temperature for a short period could not affect its antioxidant activity. Besides, adding citric acid or lecithin could improve its antioxidant activity.
