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| Quality and oxidation stability of the oils from six vegetable oilseeds |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240054 |
| KeyWord:woody vegetable oil quality index accelerated oxidation test oxidation stability correlation analysis |
| FundProject:林业和草原科技成果国家级推广项目（2020133148）；浙江省林业科研成果推广项目（2020B05） |
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| Abstract: |
| In order to broaden the development and utilization of vegetable oilseeds in China, the oil contents of six vegetable oilseeds, including Carya illinoinensis (Wangenh.) K. Koch, Camellia oleifera Abel. seed, Torreya grandis seed, walnut, peanut and rapeseed, as well as the total phenol content, the tocopherol content and the fatty acid composition of their oils were determined, the oxidation stability of their oils was evaluated by the accelerated oxidation test, and the correlation between the quality indexes and the oxidation stability indexes was explored. The results showed that Carya illinoinensis (Wangenh.) K. Koch kernel had the highest oil content (73.07%) and the highest total phenol content in its oil (12.6 mg/kg), and total tocopherol content in Torreya grandis seed oil (114.90 mg/100 g) was the highest. There were five common fatty acids in the six vegetable oils, which were palmitic acid, stearic acid, oleic acid, linoleic acid, and arachidonic acid; and among the six vegetable oils, Carya illinoinensis (Wangenh.) K. Koch oil had the strongest oxidative stability, with small changes in acid value, peroxide value, conjugated diene value, conjugated triene value and carbonyl value, and the oxidation induction time (OSI value) was at the highest level, and larger change was found in walnut oil. There was no significant change in the contents of oleic acid, linoleic acid, unsaturated fatty acid and saturated fatty acid of the six vegetable oils during accelerated oxidation. There was a significant positive correlation between the OSI value of the oils and the contents of oleic acid, tocopherol and total phenol, and a significant negative correlation with the content of linoleic acid and linolenic acid. In conclusion, Carya illinoinensis (Wangenh.) K. Koch has high oil content, its oil has high total phenol content and high oxidative stability, so Carya illinoiensis (Wangenh.) K. Koch oil is a high-quality edible oil and can be developed and utilized as a nutritional and health care oil. |
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