|
| Effect of 6-paradol coordination with lipid concomitant on oxidative stability of rapeseed oil |
| |
| DOI： |
| KeyWord:6-paradol rapeseed oil oxidation stability lipid concomitant |
| FundProject: |
| Author Name | Affiliation | | LIU Mengmeng1,2, ZHANG Lu1,2, XIAO Hang1,3, GUO Shiyin1,2,TANG Zhonghai1,2 ,FAN Wei1,2 | 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
2.Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha 410128, China
3.Department of Food Science, University of Massachusetts-Amherst, Amherst 01003, Massachusetts, USA |
|
| Hits: 2014 |
| Download times: 2268 |
| Abstract: |
| In order to promote the development and utilization of natural antioxidants, the DPPH radical scavenging rate was used as an index, and the formulation of compound antioxidants with sterols, α-tocopherols and 6-paradol was optimized by orthogonal experiment with the rapeseed oil stripped of lipid concomitant polyphenols, sterols and tocopherols as a blank oil sample. The oxidation induction time of the oil samples added with the optimum formulation of compound antioxidants (referred to as 6-paradol-added oil samples) was measured by the Rancimat method, and the changes of acid value, peroxide value, anisidine value, malondialdehyde content, conjugated diene content (K232), conjugated triene content (K270), total phenol content, DPPH radical scavenging rate and fatty acid composition of 6-paradol oil samples were investigated through the Schaal oven method. These parameters were compared with thosed of the BHT-added oil samples (0.2 g/kg BHT instead of 6-paradol ) and the blank oil samples. The results showed that the best formulation of compound antioxidant was 0.4 g/kg sterols, 0.05 g/kg α-tocopherol and 0.05 g/kg 6-paradol. Compared with the blank oil samples, the oxidation induction time of both the 6-paradol-added oil samples and the BHT-added oil samples were prolonged. With the prolonging of the accelerated oxidation storage time, all the physicochemical parameters of the rapeseed oil deteriorated in a certain extent, and the oxidative stability of the oil samples was reduced in the order: BHT-added oil samples > 6-paradol-added oil samples > blank oil samples. Therefore, the combination of 6-paradol with lipid concomitants can improve the oxidation stability of rapeseed oil. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
