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| Effect of tea polyphenol on oxidative stability of peony seed oil and shelf life prediction |
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| KeyWord:tea polyphenol peony seed oil Schaal oven method antioxidation shelf life |
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| Abstract: |
| With peony seed oil as raw material, and peroxide value as stability evaluation index, the effects of dosage of tea polyphenol, antioxidant type and storage temperature on oxidation stability of peony seed oil were studied by Schaal oven method. The shelf life model was derived from Arrhenius empirical formula and the shelf life of peony seed oil was predicted. The results showed that the antioxidation of tea polyphenol on peony seed oil increased with the dosage of tea polyphenol increasing within the scope of the amount prescribed by the national standard (GB 2760—2014). The antioxidant effect of TBHQ was the best, followed by BHT and tea polyphenol at dosage of 0.02% (based on mass of peony seed oil), but the effects on the acid value were not significant. According to the established model, the shelf life of peony seed oil with 0.02% tea polyphenol predicted to be 645.30 h at 25?℃. |
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