Abstract
Taking the 5 kinds of polyphenols, including propylgallate, quercetin and etc., to evaluate the oxidation stability of oil-tea camellia seed oil during heating by the Rancimat and drying oven methods were used, the effects of exogenous polyphenols on the oxidation stability of oil-tea camellia seed oil were studied at 180 ℃. Results: The reduction times were prolonged as the concentrations of polyphenols increased; and propyl gallate had the best antioxidant effect. During the heating process at 180 ℃, the 5 kinds of polyphenols retarded the increase of acid value with no significant different among the polyphenols (P＞0.05). Peroxide value, p-anise value, and carbonyl value were inhabited with significantly difference among the polyphenols (P＜0.05). The factors indicate that the selected polyphenols had the antioxidant activity on oil-tea camellia seed oil during heating.
Publication Date
1-28-2020
First Page
61
Last Page
64,71
DOI
10.13652/j.issn.1003-5788.2020.01.009
Recommended Citation
Ya-ru, LI; Hai-yan, ZHONG; and Qi-zhi, LONG
(2020)
"Effect of exogenous polyphenols on the oxidant stability of oil-tea camellia oil during heating,"
Food and Machinery: Vol. 36:
Iss.
1, Article 9.
DOI: 10.13652/j.issn.1003-5788.2020.01.009
Available at:
https://www.ifoodmm.cn/journal/vol36/iss1/9
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