항산화제가 첨가되지 않은 유지의 85℃ 저장중에 과산화물가 측정에 의한 유도기간은 어유, 대두유, 돈지 및 팜유에 대하여 5.0, 17.0, 38.4 및 57.6시간으로 어유의 산화가 가장 먼저 일어났다. Gingerol이 첨가된 각 유지의 상대적항산화 효과는 돈지, 대두유, 어유 및 팜유에 대하여 219, 176, 160 및 146%로 나타나 gingerol은 돈지의 산화를 가장 안정시켰으며, 대두유 및 어유에 대하여 BHT보다 산화를 안정시켰다.

The Crude ginerol from ginger was collected to investigate the possibility of application to food products as a natural antioxidant. The antioxidant activity of gingerols according to fatty acid composition of several oils, were examined by measuring peroxide value(POV). The induction period(IP) of fish oil, soybean oil, lard and palm oil was 5.0, 17.0, 38.4 and 57.6 hours respectively by measuring POV during storge at 85℃. The relative antioxidant effectiveness(RAE) of gingerol group was lard; 219, soybean oil; 176, fish oil; 160 and palm oil; 146%, while the RAE of BHT group was lard; 238, palm oil; 158, soybean oil; 132 and fish oil; 122%.