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| Effects of carnosic acid on main physicochemical properties, fatty acid composition and free radicals in coconut oil thermal processing |
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| DOI：10.12166/j.zgyz.1003-7969/2020.08.009 |
| KeyWord:carnosic acid coconut oil fatty acid composition thermal stability free radical |
| FundProject:国家自然科学基金项目（31660495） |
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| Abstract: |
| With tert-butyl hydroquinone (TBHQ) as contrast, the effects of carnosic acid (CA) on the main physicochemical indicators (acid value, free fatty acid content, peroxide value, total oxidation value and anisidine value) in the thermal processing (at 180 ℃), fatty acid composition and free radical content were studied. The results showed that the addition of antioxidants could significantly reduce the main physicochemical indicators of coconut oil samples, and the effects of CA and TBHQ were basically the same. TBHQ and CA could inhibit and delay the production of trans-oleic acid and trans-linoleic acid. CA and TBHQ had abvious inhibitory effect on the increase of free radicals in coconut oil thermal processing, and the inhibitory effect of CA was not much different from TBHQ. It was concluded that CA could be considered as an alternative antioxidant for TBHQ used in oil thermal processing. |
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