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| Effects of combination of natural antioxidants on oxidative stability and sensory characteristics of flaxseed oil |
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| DOI： |
| KeyWord:flaxseed oil compound antioxidant oxidative stability fatty acid composition sensory characteristics |
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| Abstract: |
| The effects of the combination of natural antioxidants on the improvement of the oxidative stability of flaxseed oil under 60?℃ accelerated oxidation condition were investigated. Peroxide value, acid value, p-anisidine value and thiobarbituric acid reactive substances were used to study the trends of oxidative stability. The effects of the compound antioxidants on the fatty acid composition were evaluated by gas chromatography-mass spectrometry. The effects of the optimal compound antioxidant on the quality of flaxseed oil were evaluated by sensory evaluation. The results showed that peroxide value increased from 0.23 meq/kg at 0 d to 3.18 meq/kg at 24 d, and acid value increased slightly from 0.40 mgKOH/g at 0 d to 0.66 mgKOH/g at 24 d in the oil with 0.07% powdery rosemary extract, 0.07% oily rosemary extract and 0.01% VE. Moreover, the increase of p-anisidine value and thiobarbituric acid reactive substances reduced significantly compared with the control (P＜0.05). The content of linolenic acid decreased by 0.82% and the contents of linoleic acid and oleic acid increased. The addition of 0.07% powdery rosemary extract, 0.07% oily rosemary extract and 0.01% VE could partially change the flavor characteristics, while the sensory evaluation unchanged. In summary, the combination of natural antioxidants (powdered rosemary extract, oily rosemary extract and VE) had a good antioxidant effect on flaxseed oil. |
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