Effects of Lycopene on Oxidative Stability of Soybean Oil

被引：2

作者：

Li, Xihong ^{[1
]}

Liu, Chang ^{[1
]}

Sun, Yajun ^{[2
]}

Du, Jin ^{[1
]}

Xing, Yage ^{[1
]}

Tang, Yao ^{[1
]}

机构：

[1] Tianjin Univ Sci & Technol, Minist Educ, Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

[2] Sdic Zhonglu Fruit Juice Co Ltd, Beijing 100037, Peoples R China

来源：

APPLICATION OF CHEMICAL ENGINEERING, PTS 1-3 | 2011年 / 236-238卷

关键词：

lycopene; soybean oil; oxidative stability; peroxide value; acid value;

D O I：

10.4028/www.scientific.net/AMR.236-238.2303

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Effects of lycopene on the oxidative stability of soybean oils were studied by adding different concentrations of lycopene [0.01, 0.02 and 0.04% (w/w)] in soybean oils, at the same time, BHT and TBHQ at 0.02% (w/w) were used for comparison. The antioxidant activity is measured by using three different methods. Induction time for the samples of the Rancimat method was determined by measuring the elapsed time from the beginning to the moment when conductivity changed suddenly, whereas the other samples were oven storage at 60 degrees C in the dark and accelerated photo-oxidation at 7500 lx light intensity at 30 degrees C. Degree of oxidation was measured by the indicators of both peroxide value and acid value. These results reveal that lycopene exhibits appreciable activity, which exceeded the activity of BHT, but slightly lower than that of TBHQ.

引用

页码：2303 / +

页数：2

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