Vegetable oil makes an important part of our diet rich in nutrients such as phospholipids, sterols and vitamins. It has many functions such as regulating human Metabolism, lowering blood pressure and maintaining reproductive system function. However, a large amount of unsaturated fatty acids in vegetable oils are highly susceptible to oxidative rancidity during processing, storage and transportation. Oxidation of oils not only deteriorates sensory properties, but also loses nutrients. Oxidative decomposition also produces free radicals and reactive oxygen species. Causes aging damage to the body, and induces diseases such as cardiovascular and cerebrovascular diseases. Synthetic antioxidants such as BHA, BHT, TBHQ, etc. have good antioxidant effects and are widely used in the food industry, but studies have shown that they have potential toxic side effects and carcinogenicity. Natural antioxidants have received increasing attention because of their safety and non-toxicity.
In recent years, studies have shown that sorghum is rich in phenolic compounds such as phenolic acids, flavonoids, and condensed tannins, which have the effects of scavenging free radicals, chelation of metals, lowering cholesterol, and reducing cardiovascular diseases. These phenolic compounds are mainly concentrated in sorghum. In the outer shell of the seed. Hyun's research indicates that sorghum extract has antioxidant and antimicrobial effects. Sikwese reports that sorghum is used as a potential natural antioxidant resource. In this paper, the effects of sorghum extract on the antioxidant stability of four plant oils were compared and compared with synthetic oxidants BHA and BHT. The aim was to provide a theoretical basis for the application of sorghum extract in the field of oil antioxidants.
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