Effect of perilla extract on the oxidative stability of Schizochytrium oil

Authors

LIN Rong-fang, School of Food ＆ Bioengineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China
GAO Li-wei, School of Food ＆ Bioengineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China
XU Meng-hao, School of Food ＆ Bioengineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China
ZHAO Xiang-zhong, School of Food ＆ Bioengineering, Qilu University of Technology 〔Shandong Academy of Sciences〕, Jinan, Shandong 250353, China

Abstract

Objective: The effect of perilla extract on the stability of Schizochytrium oil was investigated. Methods: With peroxide value, malondialdehyde value, anisidine value, and conjugated diene value as evaluation indicators, the effects of different concentrations of perilla extract, 0.04% tea polyphenols and 0.02% TBHQ on the oxidation stability of Schizochytrium oil was explored by forced oxidation method, respectively. A gas-mass spectrometry was used to detect the changes of fatty acid composition in Schizochytrium oil. Results: After 15 d of forced oxidation, the content of unsaturated fatty acids in the 0.10% perilla extract group was increased by 16.91%, compared to the blank group. Perilla extract could delay the oxidative decomposition of unsaturated fatty acids showing an antioxidant ability. The oxidation inhibitory effect of perilla extract on Schizochytrium oil was slightly lower than that of TBHQ, and the content of unsaturated fatty acids was only reduced by 5.30%. Compared with the tea polyphenols added group, the perilla extract added group increased the content of unsaturated fatty acids by 12.93%, and the antioxidant effect was significantly higher than that of the tea polyphenols. Conclusion: Perilla extract can effectively improve the oxidative stability of Schizochytrium oil showing dose-dependent.

Publication Date

12-28-2021

First Page

121

Last Page

126,136

DOI

10.13652/j.issn.1003-5788.2021.12.020

Recommended Citation

Rong-fang, LIN; Li-wei, GAO; Meng-hao, XU; and Xiang-zhong, ZHAO (2021) "Effect of perilla extract on the oxidative stability of Schizochytrium oil," Food and Machinery: Vol. 37: Iss. 12, Article 20.
DOI: 10.13652/j.issn.1003-5788.2021.12.020
Available at: https://www.ifoodmm.cn/journal/vol37/iss12/20

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