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| Evaluation of the antioxidant efficacy of natural antioxidants and their combinations in walnut oil |
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Received:August 22, 2025 Revised:May 12, 2026 Accepted:November 07, 2025
Published：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250382 |
| KeyWord:walnut oil natural antioxidant compound oxidative stability |
| FundProject:国家重点研发计划项目（2022YFD1000100）;国家级大学生创新创业训练计划（202510022044） |
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| Abstract: |
| To enhance the oxidative stability of walnut oil, the antioxidant efficacy of six natural antioxidants —rosemary extract (RE), tea polyphenols (TP), tea polyphenol palmitate (TPP), bamboo-leaf antioxidant (AOB), ascorbyl palmitate (AP), and phytic acid (PA), was systematically compared when applied individually or in pairwise combination, and a reaction kinetics model was established to predict the shelf life of walnut oil. The results indicated that TPP exhibited the strongest antioxidant effect among single antioxidants, extending the oxidation induction time of walnut oil by 183% at the maximum dosage(600 mg/kg), followed by AP, RE and TP. The most effective antioxidant combination was TPP+TP (300 mg/kg TPP and 200 mg/kg TP), which demonstrated a synergistic effect between TPP and TP. Compared with walnut oil without antioxidant, the compound antioxidant of TPP+TP prolonged the oxidation induction time by 226%, and after 9 d of accelerated oxidation storage, it reduced the peroxide value and anisidine value by 56% and 84%, respectively. The oxidation reaction of walnut oil was more consistent with zero-order reaction kinetics. Under storage conditions at 20 ℃, the predicted shelf life of walnut oil without antioxidant and with the compound antioxidant of TPP+TP was 49 d and 177 d, respectively. In conclusion, the addition of the TPP+TP compound antioxidant can effectively improve the oxidative stability of walnut oil. |
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