Study on the antioxidation of chilli seed in lard oil

Authors

SHEN Wenjiao, Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384， China
HE Xinyi, Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384， China
FENG Changlu, Tianjin Hong Lu Food co., LTD, Tianjin 301713, China
LIU Bin, Tianjin Hong Lu Food co., LTD, Tianjin 301713, China

Abstract

The antioxidation of chilli seed was investigated in this study. The unmilled and milled chilli seeds, and the ethanol extracts from them, with different concentration were added into lard oil, respectively, and put at (63±2) ℃. The POV value of the lard oil under different period was determined. The regression model between POV and storage time was established, and the induction time and oxidation protection factor were also calculated to evaluate antioxidant capacity of chilli seed. The results showed that the three kinds of chilli seed added in lard had antioxidant capacity. Best antioxidant effect was showed when unmilled added in 7%, milled chilli seedadded in 11%, extract concentration for 0.12%. Moreover, no significant difference was found among the extracts with different concentrations, and a low concentration extract showed an achieve antioxidant effect. Therefore, a good antioxidant capacity was confirmed in chilli seeds.

Publication Date

12-28-2016

First Page

170

Last Page

174

DOI

10.13652/j.issn.1003-5788.2016.12.037

Recommended Citation

Wenjiao, SHEN; Xinyi, HE; Changlu, FENG; and Bin, LIU (2016) "Study on the antioxidation of chilli seed in lard oil," Food and Machinery: Vol. 32: Iss. 12, Article 37.
DOI: 10.13652/j.issn.1003-5788.2016.12.037
Available at: https://www.ifoodmm.cn/journal/vol32/iss12/37

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