|
| Antioxidative effect of L-ascorbyl palmitate on vegetable oil |
| |
| DOI： |
| KeyWord:L-ascorbyl palmitate enzymatic method chemical method vegetable oil antioxidation home storage |
| FundProject:湖北省自然科学基金(2021CFB209) |
|
| Hits: 2356 |
| Download times: 2666 |
| Abstract: |
| In order to provide references for the application of enzymatic and chemical L-ascorbyl palmitate (L-AP) in edible vegetable oil and provide suggestions for the home storage of vegetable oil, with acid value and peroxide value as indexes, the antioxidant effects of L-AP on rapeseed oil stored under simulated home storage conditions of low temperature (20 ℃) and away from light, room temperature (25 ℃) exposure, and high temperature (60 ℃) and away from light, and full or half bottles were investigated, and was compared with TBHQ, VE, and fat-soluble tea polyphenols. The Rancimat method was used to identify the oxidation induction time of rapeseed oil, soybean oil, palm oil, and flaxseed oil added with various antioxidants. The results showed that both the antioxidant effects of the two L-AP on vegetable oil were similar, and was similar to that of fat-soluble tea polyphenols, stronger than VE. The acid value and peroxide value of vegetable oil had the smallest changes over time when it was stored at at low temperature (20 ℃), away from light and full bottle conditions. In conclusion, enzymatic and chemical L-AP can effectively inhibit the oxidation of vegetable oil. Meanwhile, it is suggested that consumers prioritize using small bottled vegetable oil products with antioxidants that meet national standards and store them in a low temperature and away from light environment. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
