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| Effect of deacidification process on storage quality of safflower seed oil |
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| DOI： |
| KeyWord:safflower seed oil ultrasonic assisted ethanol extraction deacidification alkali deacidification storage quality shelf life |
| FundProject: |
| Author Name | Affiliation | | XIN Leyu1,2,3, ZHANG Zepeng1, SALAMET Edirs2,3, GUO Limin2,3, YANG Haiyan1 | 1.College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
2.Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
3.Xinjiang Key Laboratory of Agro-Products Processing and Preservation, Urumqi 830091, China |
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| Abstract: |
| In order to select a suitable deacidification process to improve the storage quality of safflower seed oil(SSO), with the degumming SSO as the material, the deacidified SSO were prepared by alkali refining deacidification and ultrasonic assisted ethanol extraction(UAEE) deacidification, and an accelerated oxidation test was carried out by Schaal oven method, and the physicochemical parameters (acid value, peroxide value, p-anisidine value), lipid concomitants (α-tocopherol, total phenols, total sterols) content and in vitro antioxidant capacity (DPPH, ABTS radical scavenging capacity) of deacidified SSO during accelerated oxidation were compared so as to analyze the effects of the two deacidification processes on the storage quality of SSO. In addition, the differences in shelf life of two kinds of deacidified SSO were predicted. The results showed that the physicochemical quality, lipid concomitant content and in vitro antioxidant capacity of both deacidified SSO decreased with storage time prolonging. Compared with alkali deacidification, the UAEE deacidification process was superior in the storage quality of SSO. The oxidation of both deacidified SSO were fitted with the first-order oxidation kinetic reaction, and the kinetic equations predicted the shelf life of approximately 28 d and 27 d for UAEE deacidified SSO under sealed and light-proof conditions at 20℃ and 25℃, compared to approximately 22 d and 21 d for alkali deacidified SSO. In conclusion, UAEE deacidification can improve the storage quality of SSO and help to extend the shelf life of SOO compared with alkali deacidification. |
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