|
| Optimization of composite antioxidant in walnut oil by response surface methodology |
| |
| DOI： |
| KeyWord:walnut oil antioxidant response surface methodology |
| FundProject: |
|
| Hits: 1429 |
| Download times: 0 |
| Abstract: |
| With the peroxide value (POV) as the evaluation index, the antioxidant effect of several different antioxidants and synergistic agents on walnut oil were discussed by Schaal oven test. The results showed that the single antioxidant TBHQ displayed the best antioxidant effect, and the shelf life of walnut oil was 96 h in the oven at 60?℃. The POV of walnut oil with composite antioxidant was lower than that of the blank control, and the antioxidant effect of TBHQ and BHT composite antioxidant was the best, and the shelf life was 192 h in the oven at 60?℃. Both citric acid and ascorbic acid could significantly improve the antioxidant effect of composite antioxidant of TBHQ and BHT, and the shelf life in the oven at 60?℃ was improved to 312 h by adding 0.010% citric acid and 288 h by adding 0.010% or 0.012% ascorbic acid. The optimal combination obtained by response surface methodology was 0.017% composite antioxidant (mass ratio of TBHQ to BHT 1∶?1),0.012% citric acid and 0.010% ascorbic acid, which prolonged the theoretical shelf life of walnut oil to 288 d at 20?℃. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
