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Effects of n-hexane, ethyl ether, ethyl acetate, and ethanol extracts of burdock (Arctium lappa L.) on autoxidation and thermal oxidation of lard were studied by determining peroxide values (PV), conjugated dienoic acid (CDA), p-anisidine values (PAV), and fatty acid composition. Lard was stored at 60oC for 12 days in dark for autoxidation, or heated at 180oC for 20 hr for thermal oxidation. Ethyl acetate, ethyl ether, and hexane extracts of burdock decreased PV and PAV of lard during storage at 60oC for 12 days in dark. Lard added with n-hexane, ethyl acetate or ethyl ether extract of burdock showed lower CDA and PAV than that without burdock extract during heating at 180oC. Antioxidant effect of burdock extract on thermal oxidation of lard was superior to that of α-tocopherol. Increase in content ratio of palmitic acid to linoleic acid with heating in hexane extract-added lard was much lower than that of lard without burdock extract. Ethyl acetate and n-hexane extract of burdock were most effective in decreasing autoxidation and thermal oxidation of lard, respectively. Increase in concentrations of ethyl acetate and hexane extracts in lard lowered autoxidation and thermal oxidation, respectively.