Evaluating and Predicting the Oxidative Stability of Vegetable Oils with Different Fatty Acid Compositions

被引：68

作者：

Li, Hongyan ^{[1
]}

Fan, Ya-wei ^{[1
]}

Li, Jing ^{[1
]}

Tang, Liang ^{[1
]}

Hu, Jiang-ning ^{[1
]}

Deng, Ze-yuan ^{[1
]}

机构：

[1] Univ Nanchang, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China

来源：

JOURNAL OF FOOD SCIENCE | 2013年 / 78卷 / 04期

基金：

中国国家自然科学基金;

关键词：

fatty acid; model; oxidation; stability; vegetable oils; ANTIOXIDANT EFFICACY; THERMAL-STABILITY; LIPID OXIDATION; SUNFLOWER OILS; EXTRACTS; STORAGE; TOCOPHEROL; BIODIESEL; PRODUCTS; CORN;

D O I：

10.1111/1750-3841.12089

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this research was to evaluate the oxidative stabilities and qualities of different vegetable oils (almond, blend 1-8, camellia, corn, palm, peanut, rapeseed, sesame, soybean, sunflower, and zanthoxylum oil) based on peroxide value (PV), vitamin E content, free fatty acid, and fatty acid composition. The vegetable oils with different initial fatty acid compositions were studied under accelerated oxidation condition. It showed that PV and n-3 polyunsaturated fatty acid (PUFA) changed significantly during 21 d accelerated oxidation storage. Based on the changes of PV and fatty acid composition during the oxidation process, mathematical models were hypothesized and the models were simulated by Matlab to generate the proposed equations. These equations were established on the basis of the different PUFA contents as 10% to 28%, 28% to 46%, and 46% to 64%, respectively. The simulated models were proven to be validated and valuable for assessing the degree of oxidation and predicting the shelf life of vegetable oils.

引用

页码：H633 / H641

页数：9

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