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| Effect of three antioxidants on oxidative stability of rapeseed oil |
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| DOI： |
| KeyWord:rapeseed oil antioxidant peroxide value compound oxidative stability |
| FundProject:国家重点研发计划专项项目（2017YFD0400501）；航天营养与食品工程重点实验室研究基金（SYFDJY08） |
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| Abstract: |
| In order to explore the effects of ascorbyl palmitate, rosemary extract, tea polyphenol palmitate and their compounds on the oxidative stability of rapeseed oil, the Schaal accelerated oxidation test method was used to evaluate the oxidative stability of rapeseed oil, and the response surface methodology was used to optimize the formula of the compound antioxidant. The results showed that three antioxidants could significantly improve the stability of rapeseed oil (P<0.05), and the antioxidant effect of tea polyphenol palmitate was the best. When 0.01% and 0.05% of tea polyphenol palmitate were added, the peroxide value of rapeseed oil was 61.76% and 68.79% lower than that of the control, respectively. The optimal formula of compound antioxidant was obtained as follows: ascorbyl palmitate 0.02%, rosemary extract 0.03%, tea polyphenol palmitate 0.03%. The peroxide value of rapeseed oil added by compound antioxidant with optimal formula was 6.017 mmol/kg after accelerated oxidation for 13 d. The compound antioxidant could effectively slow down the oxidation rate of rapeseed oil, and could protect rapeseed oil from the pro-oxidation effects of high concentrations antioxidants. |
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