Abstract: The antioxidant activity and interaction of polyphenols extracted from tea seed oil and VE in stored lard were explored by using Schaal oven test at (63 ± 1) ℃. The aim of this study was to assess the impact and interaction of polyphenols extracted from tea seed oil and VE on the oxidative stability of tea seed oil and to provide a simple and feasible method to study the influence and interaction of the antioxidant components on the oxidation stability of tea seed oil. The results revealed that the polyphenols and VE could greatly delay the oxidation rancidity in lard during accelerated oxidation storage. After 30 d of accelerated oxidation, peroxide value, acid value, anisidine value and malondialdehyde (MDA) content were decreased by 72.97%, 3.83%, 54.62% and 47.83% with VE addition, and by 80.54%, 2.87%, 72.26%, and 71.74% with polyphenol addition, respectively, as compared to the blank lard group, indicating that both the polyphenols and VE possess strong antioxidant activity, with the former being superior to the latter. An analysis of their interaction effect showed that VE was synergistic with the polyphenols during the accelerated oxidation process of lard.

Key words: oxidation stability, polyphenols, VE, antioxidant activity, interaction