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| Antioxidant effect of complexed antioxidants on peony seed oil emulsion |
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| DOI： |
| KeyWord:peony seed oil emulsion antioxidants TBHQ tocopherol ascorbic acid interaction |
| FundProject:江南大学新农村发展研究院项目（JUSRP2201XNC）；2021年江苏省高等教育教改项目（2021JSJG058） |
| Author Name | Affiliation | | ZHANG Ziyi, TANG Lin, GUO Zhichun, CHU Jiayi, QIAN Wenyi,
LIU Yu, CHANG Ming, LIU Ruijie | School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China |
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| Abstract: |
| In order to improve the oxidative stability of peony seed oil emulsion, tert-butylhydroquinone (TBHQ) was complexed with natural antioxidants (tocopherol and ascorbic acid), and the antioxidant effects of different antioxidants on the peony seed oil emulsion were determined and the mechanism of interaction between the different complexed antioxidants was analyzed. The results showed that the particle size of peony seed oil emulsion with and without antioxidants increased slightly at the 30 d of storage compared with that at the 0 d of storage. The absolute value of the Zeta potential of the emulsion added with 200 mg/kg TBHQ and 800 mg/kg ascorbic acid was the largest and the antioxidant effect was the strongest. TBHQ showed better synergistic antioxidant effect with ascorbic acid, and antagonistic effect with tocopherol. The antagonistic effect between TBHQ and tocopherol was mainly due to the fact that TBHQ reduced the content of tocopherol in the oil-water interface in peony seed oil emulsion, while the synergistic effect between TBHQ and ascorbic acid was mainly due to the fact that ascorbic acid increased the content of TBHQ in the oil-water interface in peony seed oil emulsion. In conclusion, the combination of TBHQ and ascorbic acid can effectively improve the oxidation stability of peony seed oil emulsion. |
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