Antioxidant activity of water extract of four Harng Jyur (Chrysanthemum morifolium Ramat) varieties in soybean oil emulsion

Antioxidant activities of the water extract of the four Harng Jyur (Chrysan themum morfolium Ramat) varieties, which are commonly known as Huang Harng Jyur (HHJ), Bai Harng Jyur (BHJ), Gan Harng Jyur (GHJ), and Kung Harng Jyur (KHJ), were evaluated in soybean oil-in-water and water-in-oil emulsions a fter an accelerated oxidation at 60 degrees C, which were examined by perox ide values and 2-thiobarbituric acid (TBA) tests. Results showed that the v arious soybean oil emulsions containing the water extract of the four Harng Jyur varieties were significantly (p < 0.05) more stable than the control. Moreover, 0.02% of each extract of the Harng Jyur variety had much more an d better antioxidative properties than 0.02% of tocopherol (Toc) and butyla ted hydroxyanisole (BHA) in o/w (10:90, w/v), o/w (50:50, w/v), and w/o (10 :90, v/w) emulsion systems. Each extract of the four Harng Jyur varieties t ended to show better protection in the soybean o/w (10.90, w/v) emulsion sy stem. No synergism was observed when each extract of the four Harng Jyur va rieties was mixed with TBHQ in various emulsion systems in comparison to th e single extract. (C) 1999 Elsevier Science Ltd. All rights reserved.