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

共 50 条

[41] Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols [J].

Warner, K .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (26) :9906-9910

[42] OXIDATIVE STABILITY OF TRIGLYCERIDES FROM ORBITAL FAT OF TUNA AND SOYBEAN OIL IN AN EMULSION [J].

MIYASHITA, K ;

HIRAO, M ;

NARA, E ;

OTA, T .

FISHERIES SCIENCE, 1995, 61 (02) :273-275

[43] Comparison of The Effects of Semi-Refined Rice Oil and Soybean Oil on Meat Oxidative Stability, Carcass Yield, Metabolism, and Performance of Broilers [J].

de Moraes, M. L. ;

Ribeiro, A. M. L. ;

Kessler, A. de M. ;

Cortes, M. M. ;

Ledur, V. S. ;

Cura, E. .

BRAZILIAN JOURNAL OF POULTRY SCIENCE, 2009, 11 (03) :161-167

[44] Physicochemical and Oxidative Changes in Sonicated Interesterified Soybean Oil [J].

Lee, J. ;

Ye, Y. ;

Martini, S. .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2015, 92 (02) :305-308

[45] Effects of stigmasterol on the thermal stability of soybean oil during heating [J].

Chang, Ming ;

Xu, Ying ;

Li, Xu ;

Shi, Fang ;

Liu, Ruijie ;

Jin, Qingzhe ;

Wang, Xingguo .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2020, 246 (09) :1755-1763

[46] Effects of stigmasterol on the thermal stability of soybean oil during heating [J].

Ming Chang ;

Ying Xu ;

Xu Li ;

Fang Shi ;

Ruijie Liu ;

Qingzhe Jin ;

Xingguo Wang .

European Food Research and Technology, 2020, 246 :1755-1763

[47] Effects of roselle extract on the oxidative stability of hempseed oil [J].

Oancea, Simona ;

Draghici, Olga ;

Perju, Mirabela ;

Dulf, Francisc, V .

JOURNAL OF FOOD AND NUTRITION RESEARCH, 2020, 59 (02) :98-107

[48] Oil Stability Index correlated with sensory determination of oxidative stability in canola oil [J].

Broadbent, CJ ;

Pike, OA .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2003, 80 (01) :59-63

[49] EFFECTS OF LYCOPENE AND RED PALM OIL ON OXIDATIVE STRESS IN STREPTOZOTOCIN-INDUCED DIABETIC RATS [J].

Rahmat, A. ;

Jafari, H. ;

Ebadi, S. ;

Ramli, N. ;

Khazaai, H. .

ANNALS OF NUTRITION AND METABOLISM, 2013, 63 :422-423

[50] Enhancement of thermal stability of soybean oil by blending with tea seed oil [J].

Prabsangob, Nopparat ;

Benjakul, Soottawat .

EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2018, 30 (11) :968-977

← 1 2 3 4 5 →