Storage quality of walnut oil containing lycopene during accelerated oxidation

文献类型： 外文期刊

第一作者： Xie, Chaonan

作者： Xie, Chaonan;Zhang, Hongxia;Kong, Lingming;Yang, Zhipan;Xie, Weifeng;Xie, Chaonan;Xie, Chaonan;Ma, Zheng Feei;Li, Fang;Zhang, Hongxia

作者机构：

关键词： Walnut oil; Lycopene; Antioxidant; Oxidation stability

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN： 0022-1155

年卷期： 2018 年 55 卷 4 期

页码：

收录情况： SCI

摘要： The purpose of investigation was to assess the effect of lycopene on the peroxide value, acid value, fatty acids, total phenolic content and ferric-reducing antioxidant power of walnut oil. Walnut oil was extracted from Xinjiang walnut variety using cold pressing method. Our study reported that after 45 days of accelerated oxidation at 60 A degrees C (Schaal oven test), 0.005% lycopene exhibited the greatest antioxidant effect than other addition levels of lycopene. Therefore, under ambient storage conditions, the shelf-life of walnut oil could be extended up to 16 months by 0.005% lycopene. Moreover, 0.005% lycopene added to walnut oil had a significantly higher content of saturated fatty acid, unsaturated fatty acid, total phenol, reducing ability of the polar and non-polar components than the blank sample (walnut oil without any addition of lycopene). In conclusion, lycopene improved the quality of walnut oil because of its antioxidant effect against lipid oxidation.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序