Abstract

The antioxidative effect of Aloe extracts on 0.1 M-linoleic acid was compared with some commercial antioxidants during storage at 50${\pm}$2$^{\circ}C$ for 20 hours, and on soybean oils at 60${\pm}$2$^{\circ}C$ for 30 days. In the oxidation of linoleic acid, antioxidative effects of various Aloe extracts and other antioxidants were shown as following orders: 3％ Aloe methanol extract > 1％ Aloe methanol extract > 0.02% BHT > 3％ Aloe ethyl acetate extract > 0.5％ Aloe methanol extract > 0.02%-Tocopherol>Aloe methanol extract, 0.1, 0.02％ > Aloe ethylacetate extract, 1, 0.5, 0.1, 0.02％ > control, while in the oxidation of soybean oil, l％ Aloe methanol extract > 0.02％ BHT > 3％ Aloe methanol extract > 0.02%-Tocopherol>control.

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