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| Oxidative rancidity of edible vegetable oils under household oil condition |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240129 |
| KeyWord:household oil vegetable oil package size peroxide value oxidative stability index fatty acid |
| FundProject:山东省重大科技创新工程项目（2023CXGC010707） |
| Author Name | Affiliation | | HUANG Mingcui1, SHU Shumin2, ZHANG Yan2, ZHAO Chenwei1,
ZHENG Menglin2, JIN Jun1, JIN Qingzhe1, WANG Xingguo1 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122,Jiangsu,
China； 2.Shanghai Kangshi Food Technology Co. , Ltd. , Shanghai 201100,China |
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| Abstract: |
| In order to provide reference for rational houshold oil usage, the oxidative rancidity of bottled edible vegetable oils in an actual household oil environment was explored. The fatty acid composition and oxidative stability index (OSI) of 5 L packaged edible vegetable oils with 4 different fatty acid types, including flaxseed oil, sunflower seed oil, soybean oil and peanut oil, were determined. The oxidative rancidity (acid value and peroxide value) of 4 edible vegetable oils with 2 package sizes (1 L and 5 L) within 63 d was investigated, and the correlation between fatty acids and oxidative stability was analyzed. The results showed that the main fatty acids of flaxseed oil, sunflower seed oil, soybean oil and peanut oil were linolenic acid, linoleic acid, linoleic acid and oleic acid, respectively. The oxidative stability of peanut oil was the highest, followed by soybean oil, sunflower seed oil and flaxseed oil. The peroxide values of flaxseed oil, sunflower seed oil, soybean oil and peanut oil with 5 L package size exceeded the limit value (0.25 g/100 g) specified in GB 2716-2018 after 42, 49, 56 d and 63 d of use, respectively. When the 1 L package was used, the change trend of the peroxide value of the 4 edible vegetable oils was similar to that when the 5 L package was used, among which the oxidation speed of flaxseed oil was the fastest, and the oxidation speed of peanut oil was the slowest, and the peroxide value exceeded the national standard limit after 28 d and 56 d of use respectively.The acid values of the 4 edible vegetable oils changed slightly and did not exceed the limit values of GB 2716-2018. Pearson correlation analysis showed that the OSI of the 4 edible vegetable oils were extremely significantly positively correlated with the saturated fatty acid content, extremely significantly negatively correlated with the polyunsaturated fatty acid content, significantly negatively correlated with linolenic acid content. In summary, it is recommended that 5 L packaged edible vegetable oil should be consumed within 42 d, and 1 L packaged edible vegetable oil should be consumed within 28 d. |
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