Time ：
HomeAbout JournalEditorial BoardContact UsJournal subscriptionsSubmission Guidelines中文
Comparison of oxidative stability of sacha inchi oil,linseed oil and perilla seed oil
  
DOI：
KeyWord:sacha inchi oil  linseed oil  perilla seed oil  oxidative stability
FundProject:
Author NameAffiliation
PANG Xiaohui Food College，South China Agricultural University，Guangzhou 510640，China 
Hits: 1728
Download times: 658
Abstract:
      The oxidative stability of sacha inchi oil, linseed oil and perilla seed oil were compared by evaluating the average growth rates of conjugated diene, conjugated triene, peroxide value, carbonyl value, and the oxidation induction time at 110 ℃. In addition, the changes of main trace components and fatty acid compositions during the accelerated oxidation process at 60 ℃ were analyzed. The average growth rates of conjugated diene, conjugated triene, peroxide value and carbonyl value in the three vegetable oils during the oxidation process were as follows: sacha inchi oil linseed oil > perilla seed oil. The loss rates of sterols and polyphenols were as follows: perilla seed oil > sacha inchi oil > linseed oil. The loss rates of vitamin E were as follows: perilla seed oil > linseed oil > sacha inchi oil; the loss levels of polyunsaturated fatty acids and the increase levels of saturated fatty acids of three oils were as follows: sacha inchi oil
View full text   View/Add Comment  Download reader
Close
Magazine Press of CHINA OILS AND FATS
Address：Laodong Road 118 , Lianhu District, Xi 'an City, Shaanxi Province, China Postcode：710082
Phone：008602988617441;008602988621360 ;008602988626849 Fax：008602988625310
You are the number  950603  Visitors  京ICP备09084417号