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| Analysis of the main composition and antioxidant activity of pomelo peel essential oil and its effect on the physical and chemical stability of flaxseed oil and flaxseed oil emulsion |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240412 |
| KeyWord:flaxseed oil pomelo peel essential oil antioxidation emulsion stability |
| FundProject:国家自然科学基金(32072267)；现代农业产业技术体系(CARS-14) |
| Author Name | Affiliation | | SHAO Xinman1, CHENG Chen1, DENG Qianchun2, ZHU Zhenzhou1,
XIA Fujian2, LUO Fang1, YU Jiali1, LI Shuyi1 | 1.Hubei Province Green Selenium-Rich Agricultural Products Deep Processing Engineering and Technical
Research Center, National Selenium-Rich Agricultural Products Processing Technology Research and
Development Center, College of Modern Industry of Selenium Science and Engineering, Wuhan
Polytechnic University, Wuhan 430023, China
2.Oil Crops Research Institute, Chinese
Academy of Agricultural Sciences, Wuhan 430023, China |
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| Abstract: |
| In order to provide a reference for the application of pomelo peel essential oil (EO) in oils and emulsions, the volatile components, total phenol content, and antioxidant activity of EO were determined, and EO was added to flaxseed oil and its emulsion to investigate the effects of different mass concentrations of EO on the oxidation induction time of flaxseed oil, and on the physical and oxidative stabilities of flaxseed oil emulsion during storage at 60 ℃ away from light. The results showed that the main volatile components of EO were terpenes mainly D-limonene, and the total phenol content was 8.28 mg/mL. EO had a strong DPPH, ABTS radical scavenging abilities and reducing ability, and when its mass concentration was 6 mg/mL, the oxidation induction time of flaxseed oil could reached the longest of 4.70 h. During the storage at 60 ℃ away from light, the particle size of flaxseed oil emulsions with different mass concentrations of EO did not change much, and the absolute value of Zeta potential and microstructure changes of 5 mg/mL EO flaxseed oil emulsion was comparable to those with 0.2 mg/mL VE. With the prolongation of storage time, the peroxide value of all flaxseed oil emulsions with EO first increased and then decreased, and the value of thiobarbituric acid reactants (TBARS) increased overall, and overall the oxidation stability of flaxseed oil emulsion with 5 mg/mL EO was the best, and was better than that with 0.2 mg/mL VE. In summary, EO can slow down the oxidation of flaxseed oil and its emulsion, and it is a natural antioxidant with development potential. |
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