| The antioxidant properties of β-carotene in four common refined vegetable oils (soybean oil, corn oil, rapeseed oil and palm oil) was studied and compared with TBHQ and VE by simulation method，Schaal oven accelerated oxidation method and Rancimat method. The results indicated that β-carotene showed a good inhibitory effect on the increase of peroxide value during normal temperature storage, and the antioxidant capacity was stronger than that of TBHQ in soybean oil and corn oil. In the Schaal oven accelerated oxidation method, β-carotene showed a certain inhibitory effect on the increase of peroxidation value of the four refined regetable oils. The antioxidant effect of β-carotene was very similar to that of TBHQ in soybean oil and corn oil, but was weaker than that of TBHQ and stronger than that of VE in rapeseed oil and palm oil. In the Rancimat method, although the antioxidant capacities of β-carotene and VE were obviously lower than that of TBHQ, both of them could prolong the oxidation induction time of the four refined vegetable oils. As a natural antioxidant, β-carotene showed a better inhibitory effect than VE on the oxidation of oils and fats and had the potential to be an antio xidant of oils and fats. |
