FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21 ): 87-89.doi: 10.7506/spkx1002-6300-200921021

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Oxidation Stability of Oil from Swida wilsoniana

LI Rui-zhen1,2,3，LIU Yu-huan1,2,3，ZHOU Hou-de1,2,3，ZENG Wen-wen1,2,3，HAN Dong-ping1,2,3，
PENG Hong1,2,3，ROGER Ruan1,2,3,*   

  1. 1. Engineering Research Center for Biomass Conversion, Mimistry of Education, Nanchang 330047, China；
    2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
    3. Engineering and Technology Research Center for Biomass Conversion of Jiangxi Province, Nanchang 330047, China
  • Received:2009-05-21 Online:2009-11-01 Published:2010-12-29
  • Contact: ROGER Ruan1,2,3,* E-mail:liuyuhuan@ncu.edu.cn

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Abstract:

The oxidation stability of Swida wilsoniana oil stored under different conditions such as temperature and antioxidants was evaluated. Results showed that temperature could remarkably accelerate the oxidation deterioration of Swida wilsoniana oil. The protective effects of different antioxidants on Swida wilsoniana oil were different and TBHQ provided excellent protection against oxidation. Both citric acid and VC could synergize with TBHQ to protect against the oxidation of Swida wilsoniana oil and a stronger synergistic effect of citric acid and TBHQ was observed compared with VC and TBHQ. Additionally, the combined use of 0.02% TBHQ and 0.005% citric acid revealed a high effectiveness in inhibiting the rancidification of Swida wilsoniana oil occurring during its storage and sale so that its shelf life could be extended from 4 to 9 months at 20℃.

Key words: Swida wilsoniana oil, antioxidant, oxidation stability

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