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| Antioxidation effects of three liposoluble phenols on perilla seed oil |
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| KeyWord:perilla seed oil phenolic compound BHT peroxide value -linolenic acid GC-MS |
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| Abstract: |
| The antioxidation effects of three liposoluble phenols and synthetic antioxidants on perilla seed oil were researched by Schaal oven-storage test with peroxide value (POV) and α-linolenic acid content as indexes. The results showed that the antioxidant effects of carvacrol was the strongest, followed by thymol and eugenol， BHT and BHA based on POV when the dosage of antioxidants were 100 mg/kg， and α-linolenic acid contents of all groups with low dosage of antioxidants (1-100 mg/kg) were higher than those without antioxidant. The optimal dosages of carvacrol and BHT were 5 mg/kg and 50 mg/kg with α-linolenic acid contents of 6.399 mg/g and 6.987 mg/g， respectively. The α-linolenic acid content in carvacrol adding group was similar to the content in the group conserved at 4?℃ while the BHT adding group was higher. When 100 mg/kg of antioxidants was added，the α-linolenic acid content of carvacrol adding group was close to that of BHT adding group， which indicated comparable antioxidant effect of the two antioxidants. The study confirmed that the antioxidation effects of carvacrol， thymol and eugenol on perilla seed oil were good，which provided a theoretical reference on screening of safe and efficient natural phenolic antioxidants and the relevant application in fatty foods. |
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