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| Progress in oxidation and antioxidant regulation of walnut oil |
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| DOI： |
| KeyWord:Key words：walnut oil oxidation antioxidation shelf life |
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| Abstract: |
| Abstract：Walnut oil is rich in polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA) and a variety of nutrients, and has a variety of biological activities. However, walnut oil has poor stability, and is prone to oxidative rancittity. The research progress on the factors affecting oxidative deterioration and antioxidant regulatory measures of walnut oil were reviewed so as to improve the quality and extend shelf life of walnut oil. The factors affecting oxidative deterioration of walnut oil include internal factors, such as fatty acid composition and antioxidant capacity of endogenous substances, and external factors,such as storage conditions and extraction process. Microencapsulation technology, blending with excellent antioxidative oils and adding antioxidant can be used to delay the oxidative rancidity of walnut oil. |
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