Abstract
Using the accelerated oxidation test, this study was conducted to investigate the effects of different combinations of natural antioxidants with synthetic antioxidants on the stability the shelf-life of linseed oil by examining the changes in its acid value and peroxide value. The results showed that a combination of 0.04% oleaginous rosemary, 0.018% butyl hydroxy anisd and 0.018% propyl gallate was found to have the best antioxidant activity. Comparisons of the changes in acid value of linseed oil before and after alkali refining revealed that adding 0.6 or 0.7 g of sodium hydroxide to 4g of linseed oil and allowing them to react for 4 hours reduced its acid value by about 80% and significantly prolonged its shelf-life. The shelf-life of linseed oil treated with the optimal combination of natural and synthetic antioxidants could be extended.
Publication Date
2-28-2015
First Page
120
Last Page
122,230
DOI
10.13652/j.issn.1003-5788.2015.01.028
Recommended Citation
Jin, WANG
(2015)
"Study on effects of antioxidant compounds on stability of linseed oil,"
Food and Machinery: Vol. 31:
Iss.
1, Article 28.
DOI: 10.13652/j.issn.1003-5788.2015.01.028
Available at:
https://www.ifoodmm.cn/journal/vol31/iss1/28
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