Oxidation stability of seed oils from four woody oil plant species
The oil content, fatty acid, oil quality and oxidation stability of seeds of four woody oil plants (pecan, Camellia oleifera, Torreya grandis and walnut) were analyzed. The results showed that pecan oil had the strongest antioxidant activity, the variation range of FFA, peroxide value(PV), UV absorp...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2023.2285839 |
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| Summary: | The oil content, fatty acid, oil quality and oxidation stability of seeds of four woody oil plants (pecan, Camellia oleifera, Torreya grandis and walnut) were analyzed. The results showed that pecan oil had the strongest antioxidant activity, the variation range of FFA, peroxide value(PV), UV absorption, carbonyl value(CV) and OSI were the lowest; C. oleifera oil and T. grandis oil were the next, and walnut oil had the greatest variation range; besides, pecan oil contained higher tocopherol and total phenol(TP) content. Correlation analysis showed that, OSI was significantly positively correlated with OA, tocopherol and TP, and significantly negatively correlated with PA, LA, LOA and PV. The oxidation stability from superior to inferior is pecan oil, C. oleifera oil, T. grandis oil and walnut oil. Meanwhile, the oil content of pecan kernel was the highest, the fatty acid composition of pecan oil fulfills human dietary needs, it’s an high-quality edible oil.Abbreviations: PA: palmitic acid; POA: palmitoleic acid; SA: stearic acid; OA: oleic acid; LA: linoleic acid; LOA: linolenic acid; AA: arachidic acid; EA: cis-11-eicosenoic acid; UFA: unsaturated fatty acid;SFA: saturated fatty acid; FFA: free fatty acid; PV: peroxide value; CV: carbonyl value; TP: total phenols; OSI: oil stability index; UV: ultraviolet. |
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| ISSN: | 1947-6337 1947-6345 |