Antioxidation of extracts from Parthenocissus himalayana with different solvents to edible oil

With Schall oven, peroxide value (POV) and acid value (AV) were tested to evaluate the antioxidant effects of the extracts from leaves of Parthenocissus himalayana by different solvents to lard and rapeseed oil.Results showed that these extracts exhibited antioxidative effect to lard and rapeseed oil, and its dosage influences on the antioxidative effect.With chemical antioxidants VC and TBHQ as the positive control, these extracts inhibited the oxidation of lard and rapeseed oil as follows :ethyl acetate extraction >75% ethanol extraction>H2 O extraction.Except H2O extraction, the other two extracts showed lower antioxidant activity than that of TBHQ but higher than that of VC.Meanwhile, the inhibition on POV was higher than that of AV.