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| Effects of different antioxidants on oxidative stability and predicted shelf life of walnut oil |
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| DOI： |
| KeyWord:antioxidant walnut oil Schaal oven method predicted shelf life |
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| Abstract: |
| In order to provide a reference for the selection of antioxidants in walnut oil, the effects of different antioxidants on the oxidative stability and predicted shelf life of walnut oil were studied by adding antioxidants such as compound antioxidants, tert butylhydroquinone (TBHQ), tea polyphenols, and vitamin E into walnut oil, accelerating the oxidation of the oil by Schaal oven method, and determining the change of peroxide value, acid value, sterol and vitamin E contents during storage. The results showed that with the peroxide value reached the limit of national standard of vegetable oil (peroxide value ≤ 0.25 g/100 g) as the evaluation index, the predicted shelf life of walnut oil added with compound antioxidants, TBHQ, tea polyphenols, vitamin E and blank walnut oil was 656, 336, 320, 304 d and 160 d, respectively. During the predicted shelf life, the acid values of the five walnut oils were within the required range of national standard, and the average loss rate of sterols was not more than 5.0%, the average loss rate of vitamin E did not exceed 28%. The antioxidant effects of several antioxidants in walnut oil were as follows: compound antioxidant>TBHQ>tea polyphenols>vitamin E. |
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