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.
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