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| Analysis of vegetable oil oxidation by electron spin resonance |
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| DOI：10.12166/j.zgyz.1003-7969/2020.11.022 |
| KeyWord:ESR oxidation free radical vegetable oil |
| FundProject:国家自然科学基金（31871840） |
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| Abstract: |
| The electron spin resonance (ESR) was used to measure the changes of free radicals of four vegetable oils including palm oil, rapeseed oil, sunflower seed oil and flaxseed oil heated at 120, 150 ℃ and 180 ℃, respectively. The correlation between the signal intensity of free radical and peroxide value was studied. The results showed that signal intensities of free radical increased with the heating time prolonging from 0 h to 36 h at the same temperature, indicating that the oxidation degree was positively correlated with the amount of free radical adducts. At the same time, there was a strong correlation between the signal intensity of free radicals and peroxide value(P<0.05). The ESR method could be applied to evaluate the degree of thermal oxidation of vegetable oils. |
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