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| Oryzanol as natural antioxidant for improving antioxidation of three kinds of edible vegetable oils |
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| DOI： |
| KeyWord:oryzanol vegetable oil antioxidation |
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| Abstract: |
| Oryzanol extracted from rice bran oil soapstock was added to soybean oil, rapeseed oil and oil-tea camellia seed oil in different proportions. The effects of oryzanol on antioxidation of these three kinds of vegetable oils were studied by Schaal oven-storage method and oil oxidation stability tester, and changes in fatty acid composition of vegetable oils were simultaneously studied. The results showed that oxidation induction time of soybean oil, rapeseed oil, oil-tea camellia seed oil increased by adding 0.1% and 0.5% oryzanol respectively. Oryzanol displayed the highest effectiveness on oil-tea camellia seed oil. In Schaal oven-storage experiment, oryzanol delayed the increases of peroxide values of soybean oil and oil-tea camellia seed oil effectively and slowed down the PUFA oxidation process in oils. However, antioxidant activity of oryzanol in rapeseed oil was not significant. |
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