| The Chinese quince proanthocyanidins were extracted by water, 50% ethanol, and 60% acetone, respectively. The chemical compositions of the three extracts were analyzed by UPLC-MS/MS. The oxidative stability of three extracts in three vegetable oils with different saturation degrees (peanut oil, sunflower seed oil, and flaxseed oil) was studied by Schaal oven accelerated oxidation method. The results exhibited that the proanthocyanidins in the three extracts were mainly composed of polymers and oligomers, and the contents of polymers in the three extracts were all higher than 90%, and the content of dimeric proanthocyanidins was the highest among oligomers. In the process of accelerated oxidation, the addition of three proanthocyanidin extracts could effectively improve the oxidative stability of three vegetable oils. In peanut oil, comparing with blank sample, the water extract could reduce the peroxide value by 33.0%, which was significantly higher than that of ethanol extract (18.66%), and acetone extract (9.15%). In sunflower seed oil and flaxseed oil, ethanol extract and acetone extract had similar capacity to inhibit the formation of oxidation products, and were stronger than water extract. Chinese quince proanthocyanidins could be used as a natural antioxidant to improve the oxidation stability of vegetable oils. |
