The antioxidant capacities and synergistic effect of four oil soluble natural antioxidants (tea polyphenol palmitate, ascorbyl palmitate, rosemary extract and vitamin E) on walnut oil and grape seed oil were studied. The oxidation stabilities of walnut oil and grape seed oil added with different antioxidants were determined by D-optimal design of response surface methodology,and the sensory evaluation was conducted. The experimental data were utilized to carry out analysis of variance (ANOVA) and develop a polynomial regression model. The sensory evaluation results of walnut oil and grape seed oil added with antioxidants were kept in an acceptable scope to optimize the compound formula with the best antioxidant effect. The optimal compound formula were obtained as follows:tea polyphenol palmitate 0.40 g/kg, ascorbyl palmitate 0.02 g/kg, rosemary extract 0.15 g/kg in walnut oil and tea polyphenol palmitate 0.39 g/kg, ascorbyl palmitate 0.04 g/kg, rosemary extract 0.11 g/kg in grape seed oil. |