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| Effects of natural antioxidants on oxidation stability of Schizochytrium sp. oil |
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| KeyWord:natural antioxidant Schizochytrium sp. oil oxidation stability DHA |
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| Abstract: |
| With peroxide value and DHA content as the evaluation indexes of oil oxidation stability, the effects of five kinds of natural antioxidants on the oxidation stability of Schizochytrium sp. oil were studied by Schaal oven method. Three kinds of natural antioxidants were selected and complexed, and the effects of the complex natural antioxidants on the oxidation stability of Schizochytrium sp. oil were studied. The results showed that the five kinds of natural antioxidants could improve the oxidation stability of Schizochytrium sp. oil, in which vitamin E, rosmarinic acid and tea polyphenol had better effect on oxidation stability improvement. The effect of complex natural antioxidant vitamin E, rosmarinic acid and tea polyphenol (mass ratio 2∶?1∶?2) was the highest, the peroxide value of Schizochytrium sp. oil was (3025±0.57)mmol/kg after 15 d, and the DHA content was (3.32±0.12)g/100 g, so the quality of the Schizochytrium sp. oil was good with low peroxide value and high DHA content. |
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