Abstract
The effect on the inhibition of lipid oxidation was examined for cooking lard when iron, ascorbic acid and miso individually or in combination were boiled with ginger in water.
The oxidization was accelerated even with the very small amount of iron that was transferred from an iron pan to the boiling water.
However, this oxidization by iron was inhibited when ginger and ascorbic acid were used in combination, although the antioxidative effect was less than that without iron present.
When ginger was used together with miso, the antioxidative effect was less than with ginger alone; However, the oxidizing effect of iron was inhibited by the absorption of iron to the coloids present in miso.
