ANTIOXIDATIVE PROPERTIES OF RAPESEED MEAL EXTRACT ON SOYBEAN OIL DURING ACCELERATED STORAGE

被引：8

作者：

Fan, Kai ^{[1
]}

Chen, Libing ^{[1
]}

Wei, Xiaohong ^{[1
]}

He, Jie ^{[1
]}

Yan, Zankai ^{[3
]}

Yan, Fengwei ^{[1
,2
]}

机构：

[1] Yangtze Univ, Coll Life Sci, Dept Food Sci & Technol, Jingzhou 434025, Hubei Province, Peoples R China

[2] Yangtze Univ, Jingchu Food Res & Dev Ctr, Jingzhou 434025, Hubei Province, Peoples R China

[3] Hanshan Normal Univ, Dept Chem, Chaozhou, Guangdong, Peoples R China

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期

关键词：

OXIDATIVE STABILITY; SUNFLOWER OIL; CANOLA; OLIVE; STABILIZATION; PALM;

D O I：

10.1111/jfpp.12495

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antioxidative properties of rapeseed meal extract (RME; 0.014%, 0.028%, 0.042%, 0.056% and 0.070% w/w) were evaluated in soybean oil. Soybean oil oxidation was tested by measuring peroxide value, thiobarbituric acid reactive substances (TBARS) value, carbonyl value, acid value, conjugated diene value, p-anisidine value, iodine value and viscosity during accelerated storage at 68C for 19 days as compared with butylated hydroxyanisole (BHA) 0.014% (w/w). Results from different parameters were in agreement with each other; soybean oil containing RME 0.014% was better than soybean oil with BHA and control samples, with the exception of TBARS, which suggested higher efficiency of RME 0.028% over BHA. Antioxidative influence of soybean oil was not increased with increasing concentration of RME during 19 days of storage. Results revealed that RME added to soybean oil can retard the process of lipid peroxidation during storage.

引用

页码：2455 / 2465

页数：11

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