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| Effect of β-carotene, sterol, phospholipids and tocopherols on color reversion of oil |
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| DOI： |
| KeyWord:β-carotene sterol phospholipids tocopherols color reversion of oil |
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| Abstract: |
| The effects of β-carotene, sterol, phospholipids and tocopherols on the color reversion of oil were investigated by oven with medium chain triacylglycerol (MCT) as study model. The results indicated that neither β-carotene nor sterol had effect on the color reversion of oil. Although the phospholipids could result in the darkening of oil, the reversible color change of the oil was not observed. It disclosed that phospholipids were not the major reason of color reversion of oil. Slight loss of tocopherols could bring significant color reversion of oil, therefore, the main influence factor of color reversion of oil should be tocopherols. test at 105℃ and storage under visible light for 30 d and in the dark for 30 d |
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