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Storage quality of walnut oil containing lycopene during accelerated oxidation

文献类型： 外文期刊

作者： Xie, Chaonan 1 ; Ma, Zheng Feei 4 ; Li, Fang 5 ; Zhang, Hongxia 1 ; Kong, Lingming 1 ; Yang, Zhipan 1 ; Xie, Weifeng 1 ;

作者机构： 1.Xinjiang Agr Univ, Dept Food Sci & Pharm, Urumqi, Peoples R China

2.Chinese Acad Fishery Sci, Beijing, Peoples R China

3.Minist Agr, Key Lab Control Qual & Safety Aquat Prod, Beijing, Peoples R China

4.Xian Jiaotong Liverpool Univ, Dept Publ Hlth, Suzhou, Peoples R China

5.Xinjiang Inst Light Ind Technol, Dept Food & Biotechnol, Urumqi, Peoples R China

6.Univ Otago, Dept Food Sci, Dunedin, New Zealand

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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