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| Effects of different antioxidants on storage stability of walnut oil extracted by aqueous enzymatic method |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240511 |
| KeyWord:antioxidants aqueous enzymatic method walnut oil oxidation stability shelf life prediction |
| FundProject:邯郸市科学技术研究与发展计划项目（21422067188） |
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| Abstract: |
| To provide a reference for the selection of antioxidants in walnut oil produced by aqueous enzymatic method, an accelerated storage test was conducted with the walnut oil obtained via aqueous enzymatic method as the material. The changes in peroxide value, acid value, carbonyl value, and tocopherol content were measured to evaluate the effects of three antioxidants of BHT, rosemary extract, and dandelion extract on the storage stability of walnut oil. In addition, an oxidative kinetics model was established based on the peroxide value to predict the shelf life of walnut oil with different antioxidants added. The results indicated that the antioxidant capacities of the three antioxidants were ranked as follows: rosemary extract > BHT > dandelion extract. BHT and rosemary extract had better effects on enhancing the storage stability of walnut oil, with optimal addition levels of 0.02% and 0.07%, respectively. In contrast, dandelion extract had no significant effect. The shelf life of walnut oil was significantly extended by the addition of BHT and rosemary extract. Specifically, the predicted shelf life of walnut oil with 0.02% BHT and 0.07% rosemary extract was 128 d and 171 d , respectively, which was significantly longer than that of the control oil sample (91 d). However, the addition of dandelion extract had limited impact on extending the shelf life of walnut oil. In summary, rosemary extract exhibits the best antioxidant effect, effectively delaying the oxidation of walnut oil produced by aqueous enzymatic method and extending its shelf life. |
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