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| Effects of high temperature heating on the qualities of avocado oil, flaxseed oil and walnut oil |
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| DOI： |
| KeyWord:avocado oil flaxseed oil walnut oil high temperature heating fatty acid trace element volatile component |
| FundProject: |
| Author Name | Affiliation | | CHENG Yuying1,DENG Xinyu1, CAI Haiqing1, JIANG Fuquan2,SU Yingting2,LI Pan1,3, DU Bing1,3 | 1.Food College， South China Agricultural University， Guangzhou 510640，China
2.Earth Prime(Guangzhou) Food Co. , Ltd. ，Guangzhou 510640，China
3.Guangdong Laboratory for Lingnan Modern Agriculture Science and Technology, Guangzhou 510640，China |
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| Abstract: |
| In order to systematically understand the changes of the quality of avocado oil, flaxseed oil and walnut oil in home cooking, three vegetable oils were heated at 200℃ and the changes in the composition and content of fatty acid, phytosterol, vitamin E and volatile component were determined during the heating process. The results showed that the retention rates of polyunsaturated fatty acids, contents of phytosterol and vitamin E in the three vegetable oils showed a slight changes after heating at 200℃ for 15 min, indicating that the functional components in the three vegetable oils could be better retained under this condition. Alkenes, alcohols and aldehydes were the main volatile components in the three vegetable oils,and alkenes decreased, while aldehydes, ketones, esters, furans and acids increased after the oils being heated at 200℃ for 15 min. In conclusion,heating at 200℃ for 15 min has little effect on the qualities of the three vegetable oils. |
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