|
| Fatty acid composition of peony seed oil and its shelf life affected by different natural antioxidants |
| |
| DOI： |
| KeyWord:peony seed oil Rancimat method oxidation stability natural antioxidant shelf life |
| FundProject: |
|
| Hits: 1681 |
| Download times: 488 |
| Abstract: |
| The composition and content of main fatty acids in peony seed oil were determined by gas chromatography, and the oxidation stability of peony seed oil was determined by Rancimat method, and the antioxidant effects of different natural antioxidants on peony seed oil were compared to conjecture the shelf life of peony seed oil at room temperature 20?℃. The results showed that peony seed oil was mainly composed of oleic acid 0.46%, linoleic acid 15.48%, linolenic acid 74.09%,palmitic acid 6.62% and stearic acid 1.37%, and the content of unsaturated fatty acid was up to 90.03%. The antioxidant effect of natural antioxidant procyanidine was the best ,followed by peony seed flavonoids, two hydrogen myricetin, VE,VC, tea polyphenols and β-carotene.The shelf life of peony seed oil stored at room temperature 20?℃ was 179.83 d with 0.04% procyanidine added. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
