Application of several novel natural antioxidants to inhibit oxidation of tree peony seed oil
Tree peony seed oil (TPSO) is novel edible oil enriched in omega-3 polyunsaturated fatty acid. To inhibit TPSO oxidation, several individual and combined natural antioxidants were added and evaluated by peroxide value, DPPH and ABTS radical scavenging capacity under accelerated storage condition. Th...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1529061 |
| _version_ | 1818409207190257664 |
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| author | Zhangzhen Bai Rui Yu Jian Li Ning Wang Yao Wang Lixin Niu Yanlong Zhang |
| author_facet | Zhangzhen Bai Rui Yu Jian Li Ning Wang Yao Wang Lixin Niu Yanlong Zhang |
| author_sort | Zhangzhen Bai |
| collection | DOAJ |
| description | Tree peony seed oil (TPSO) is novel edible oil enriched in omega-3 polyunsaturated fatty acid. To inhibit TPSO oxidation, several individual and combined natural antioxidants were added and evaluated by peroxide value, DPPH and ABTS radical scavenging capacity under accelerated storage condition. The effects were also compared with synthetic antioxidants. We found that all the natural compounds have certain antioxidant effect at different concentrations, especially tea polyphenols (TP) that significantly prevented TPSO from oxidation at the concentration of 0.04%. Additionally, composite antioxidants significantly improved antioxidant effects, especially synergist ascorbyl palmitate (AP) was added. The composite 0.02% TP + 0.01% DMY (dihydromyricetin) + 0.01% AP exhibited the most effective inhibition effect on TPSO oxidation and strongest DPPH and ABTS radical scavenging capacity. These results demonstrated that the candidates individual and combined natural antioxidants are beneficial for lipid stabilization and health promotion, which are desirable substitutes for synthetic antioxidants. |
| first_indexed | 2024-12-14T09:55:57Z |
| format | Article |
| id | doaj.art-f52eb4b72bdd4c32be8f8bf1cb719d5d |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-14T09:55:57Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-f52eb4b72bdd4c32be8f8bf1cb719d5d2022-12-21T23:07:23ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-011611071107810.1080/19476337.2018.15290611529061Application of several novel natural antioxidants to inhibit oxidation of tree peony seed oilZhangzhen Bai0Rui Yu1Jian Li2Ning Wang3Yao Wang4Lixin Niu5Yanlong Zhang6Northwest A&F UniversityNorthwest A&F UniversityNational Engineering Technology Research Center for Oil PeonyNorthwest A&F UniversityNorthwest A&F UniversityNorthwest A&F UniversityNorthwest A&F UniversityTree peony seed oil (TPSO) is novel edible oil enriched in omega-3 polyunsaturated fatty acid. To inhibit TPSO oxidation, several individual and combined natural antioxidants were added and evaluated by peroxide value, DPPH and ABTS radical scavenging capacity under accelerated storage condition. The effects were also compared with synthetic antioxidants. We found that all the natural compounds have certain antioxidant effect at different concentrations, especially tea polyphenols (TP) that significantly prevented TPSO from oxidation at the concentration of 0.04%. Additionally, composite antioxidants significantly improved antioxidant effects, especially synergist ascorbyl palmitate (AP) was added. The composite 0.02% TP + 0.01% DMY (dihydromyricetin) + 0.01% AP exhibited the most effective inhibition effect on TPSO oxidation and strongest DPPH and ABTS radical scavenging capacity. These results demonstrated that the candidates individual and combined natural antioxidants are beneficial for lipid stabilization and health promotion, which are desirable substitutes for synthetic antioxidants.http://dx.doi.org/10.1080/19476337.2018.1529061Tree peony seed oilnatural antioxidantssynergistic effectsynergist |
| spellingShingle | Zhangzhen Bai Rui Yu Jian Li Ning Wang Yao Wang Lixin Niu Yanlong Zhang Application of several novel natural antioxidants to inhibit oxidation of tree peony seed oil CyTA - Journal of Food Tree peony seed oil natural antioxidants synergistic effect synergist |
| title | Application of several novel natural antioxidants to inhibit oxidation of tree peony seed oil |
| title_full | Application of several novel natural antioxidants to inhibit oxidation of tree peony seed oil |
| title_fullStr | Application of several novel natural antioxidants to inhibit oxidation of tree peony seed oil |
| title_full_unstemmed | Application of several novel natural antioxidants to inhibit oxidation of tree peony seed oil |
| title_short | Application of several novel natural antioxidants to inhibit oxidation of tree peony seed oil |
| title_sort | application of several novel natural antioxidants to inhibit oxidation of tree peony seed oil |
| topic | Tree peony seed oil natural antioxidants synergistic effect synergist |
| url | http://dx.doi.org/10.1080/19476337.2018.1529061 |
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