Abstract
A paper sheet (25 X 75mm, 0.01mm thick) was dipped into liquid smoke for 30 minutes. By this treatment, the paper contained 105mg of liquid smoke and, after air-dried, 3.2mg of dry matter of liquid smoke were adsorbed. When fried foodstuffs were stored in a nylon-cellophane bag, this antioxidative paper was also enclosed in the bag, and the antioxidative effect was observed.
Both papers of liquid smoke and air-dried liquid smoke showed some antioxidative activity, and, as phenol, o-cresol, p-cresol, m-cresol, guaiacol, 2, 4-xylenol, 3, 5-xylenol and 2, 6-dimethoxy phenol were detected as the antioxidative components of the liquid smoke, these compounds would act as the antioxidant while the storage of these foodstuffs.
