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| Effects of natural antioxidants on oxidative stability of flaxseed-based diacylglycerol oil |
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| DOI： |
| KeyWord:flaxseed-based diacylglycerol oil natural antioxidant oxidation induction time trans fatty acid |
| FundProject: |
| Author Name | Affiliation | | YAO Yixin1, LIU Xuan1, LI Zhigang2, LAN Dongming1, WANG Weifei3, WANG Yonghua1,4 | 1.College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
2.School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510640, China
3.Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
4.Guangdong Youmei Institute of Intelligent Bio-manufacturing, Foshan 528226, Guangdong, China |
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| Abstract: |
| In order to improve the oxidative stability of flaxseed-based diacylglycerol oil (FDO), the antioxidant effects of ascorbate palmitate, rosemary extract, vitamin E and their combination on the FDO were studied. With oxidation induction time as response value, on the basis of single factor experiment, response surface methodology was used to determine the optimal antioxidant combination. The optimized antioxidant combination was applied to the high temperature heating of FDO to investigate its effect on the content of trans fatty acids. The results showed that compared with single antioxidant, the combination of ascorbate palmitate, rosemary extract and vitamin E could improve the oxidative stability of FDO significantly. The optimal antioxidant combination was obtained as follows: ascorbate palmitate 84 mg/kg, rosemary extract 405 mg/kg and vitamin E 1 808mg/kg. Under these conditions, the oxidation induction time of FDO was 11.13 h, which was 6.79 times of the blank control. The antioxidant combination could inhibit the formation of trans fatty acids. Natural antioxidants are green and safe, and can effectively improve the oxidative stability of FDO. |
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