Antioxidative Effects of Some Antioxidants according to Storage Conditions of Cooked Soybean Oil

The changes of the physico-chemical properties and fatty acid compositions of cooked soybean oil, 30 min at , were investigated to compare the antixidative effects of some antioxidants such as BHA, and sesamol according to various storage conditions(room temperature, room temperature with a air tight in the dark and low temperature with air tight) for 4 weeks. The order of antioxidative effects according to different storage conditions was low temperature with air tight, room temperature with air tight in the dark and room temperature. Acid values, peroxide values and carbonyl values of soybean oil stored under low temperature with air tight after treatment were similar to those of soybean oil stored under room temperature after BHA treatment. The relative contents of linoleic acid and linolenic acid decreased during storage, wheras those of oleic acid and palmitic acid increased. The contents of linoleic acid in soybean oil treated with and BHA under low temperature with air tight storage were and , respectively. These contents were very high in comparison with those in untreated oil under room temperature storage, .