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| Antioxidant activity of sesaminol on peanut oil at high temperature |
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| DOI： |
| KeyWord:sesaminol high temperature heating oil oxidation natural antioxidant |
| FundProject:河南省科技攻关项目（212102110075） |
| Author Name | Affiliation | | GAO Jinhong1,2，LU Kui1,3, SUN Qiang2, LU Xin2, MA Yuxiang1,
DU Heng1, YANG Hongyan1 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Research Center of Agricultural and Sideline Products Processing of Henan Academy of Agricultural
Sciences，Zhengzhou 450002, China
3.School of Chemical Engineering and Food Science,
Zhengzhou University of Technology, Zhengzhou 450044, China |
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| Abstract: |
| To provide reference for the application of sesaminol on food processing, the antioxidation effect of sesaminol on peanut oil at heating temperature was investigated by orthogonal test using peroxide value and anisidine value as indexes. The antioxidant effects of α-tocopherol, dibutylhydroxytoluene (BHT) and ascorbyl palmitate were compared with that of sesaminol, and their synergistic effects were also investigated. The results showed that peanut oil underwent significant oxidation at high temperature. Under the conditions of heating temperature 150 ℃，heating time 15 h, and sesaminol addition 0.06%, sesaminol showed the highest inhibition rates of peroxide value and anisidine value, and had stronger antioxidant activity than ascorbyl palmitate, α-tocopherol and BHT, meanwhile, the sesaminol had synergistic effects with α-tocopherol and BHT. In conclusion, sesaminol can be used as a natural antioxidant for retarding the oxidation of edible oil at high temperature. |
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