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| Fatty acid compositions and antioxidant properties of seven special oils |
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| DOI： |
| KeyWord:special oil fatty acid peroxide value TBA value |
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| Abstract: |
| Fatty acid compositions of seven special oils were determined by gas chromatography (GC), and their peroxide values (POV) and TBA values were measured before and after accelerated oxidation in oven. The results showed that the contents of unsaturated fatty acids of the seven special oils were significantly higher than those of saturated fatty acids. The palmitic acid content of okra seed oil was the highest (26.86%), oleic acid content of papaya seed oil was the highest (36.80%), linoleic acid content of Hami melon seed oil was the highest (62.31%) and 伪-linolenic acid content of peony seed oil was the highest (39.21%). POV of peony seed oil and okra seed oil increased slowly under the condition of accelerated oxidation and showed stable quality, while POV of walnut oil, wheat germ oil, corn germ oil and papaya seed oil increased quickly and showed unstable quality. TBA values of okra seed oil, Hami melon seed oil and corn germ oil were relatively low and stable under the condition of accelerated oxidation, while TBA value of walnut oil was the highest and increased quickly with temperature rising. |
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