Oxidation and Oxidative Stability of Coix Seed Oil under Different Storage Conditions

doi:10.7506/spkx1002-6300-200921009

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 43-45.doi: 10.7506/spkx1002-6300-200921009

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Oxidation and Oxidative Stability of Coix Seed Oil under Different Storage Conditions

XIAO Xiao-nian1，LIU Yuan-jie1，YI Xing2，HU Shao-hua1，XIONG Hua1,*

1. State Key Laboratory of Food Science and Technology, Sino-German Joint Research Institute, Nanchang University, Nanchang
330047, China；2. Jiangxi Sino-German Food Engineering Center, Nanchang University, Nanchang 330047, China

Received:2009-05-13 Online:2009-11-01 Published:2010-12-29
Contact: XIONG Hua1,* E-mail:huaxiong100@yahoo.com.cn

Abstract

Abstract:

In order to explore the oxidative stability of coix seed oil, acid value and peroxide value of coix seed oil stored under different conditions such as temperature, light, air and antioxidants were measured. Results showed that temperature, light and air all could accelerate the oxidation of coix seed oil and among them temperature was the most critical factor. Higher stability was observed in coix seed oil with the additions of antioxidants such as vitamin E and TBHQ. Furthermore, vitamin E exhibited stronger antioxidant effect than TBHQ.

Key words: coix seed oil, oxidative stability, acid value, peroxide value

CLC Number:

TS225.1

XIAO Xiao-nian1，LIU Yuan-jie1，YI Xing2，HU Shao-hua1，XIONG Hua1,*. Oxidation and Oxidative Stability of Coix Seed Oil under Different Storage Conditions[J]. FOOD SCIENCE, 2009, 30(21 ): 43-45.

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Oxidation and Oxidative Stability of Coix Seed Oil under Different Storage Conditions

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