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| Effect of astaxanthin oil on oxidative stability and shelf life of walnut oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.05.021 |
| KeyWord:walnut oil astaxanthin oil antioxidation peroxide value shelf life |
| FundProject:云南省重大科技专项计划(2018ZG003-2) |
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| Abstract: |
| With the peroxide value and acid value as indexes, the dosage of astaxanthin oil added to walnut oil was optimized by the method of Schaal oven experiment. Meanwhile, the effect of astaxanthin oil on saponification value, iodine value, contents of vitamin E and polyphenols, and fatty acid compositon of walnut oil were investigated, and the shelf life of walnut oil was predicted according to Arrhenius empirical formula. The results showed that when 2% astaxanthin oil was added to walnut oil, the contents of polyphenols and vitamin E was 1.5 and 3.17 times as high as the control, respectively, which could significantly enhance the antioxidant effect of walnut oil and inhibit rancidity. When 2% astaxanthin oil was added to walnut oil, the shelf life of walnut oil at 20 ℃ increased by more than 16 d compared with the control. When 0.02% TBHQ and 2% astaxanthin oil were added to walnut oil, the shelf life at 20 ℃ was 480 d, which was 48 d longer than that of the walnut oil added with 0.02% TBHQ alone. The antioxidant activity of walnut oil was effectively increased and the shelf life of walnut oil was prolonged by adding appropriate proportion of astaxanthin oil. |
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