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| Optimization of antioxidant formula of peony seed oil by optimum mixture design |
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| DOI： |
| KeyWord:peony seed oil antioxidant mixture design POV MDA value oxidation induction period |
| FundProject: |
| Author Name | Affiliation | | ZHANG Yuanyuan1, CHENG Weifeng2, YANG Xiongwei3, SONG Chunli1 | 1.Food Safety and Quality Analysis Team, College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, Hebei, China
2. Hebei Yaguo Food Co., Ltd., Baoding 071000, Hebei, China
3. Baoding Meisen Dairy Co., Ltd., Baoding 071500, Hebei, China |
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| Abstract: |
| With peroxide value (POV) and malondialdehyde (MDA) value as indexes, the effects of four oil-soluble antioxidants (tea polyphenol palmitate, L-ascorbyl palmitate, VE and β-carotene) on the oxidative stability of peony seed oil were studied by Schaal oven accelerated oxidation method. The antioxidant formula of peony seed oil was optimized by optimum mixture design, and the oxidation induction period of peony seed oil added with compound antioxidant was determined by Oxitest oil oxidation analyzer. The results showed that when the dosage was 0.02%, the antioxidant capacity of positive control (TBHQ) was the strongest, followed by tea polyphenol palmitate, L-ascorbyl palmitate, VE and β-carotene. There were three groups of better antioxidant formula that could significantly reduce the POV and MDA value of peony seed oil. The oxidation induction period of two compound antioxidant groups were longer than that of TBHQ group, which were 0.012% tea polyphenol palmitate+0.005% L-ascorbyl palmitate+0.003% VE, and 0.013% tea polyphenol palmitate+0.003% L-ascorbyl palmitate+0.003% VE+0.001% β-carotene. Compound antioxidants can significantly improve the oxidative stability of peony seed oil. |
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