Optimization of Antioxidant Combinations for Algal Oil by Response Surface Methodology

doi:10.7506/spkx1002-6630-201506017

Abstract

Abstract:

The concentrations of rosemary powder (containing 30% or more carnosic acid), VE and VC added together to
algal oil for improved oxidative stability were optimized using Box-Behnken experimental design combined with response
surface analysis based on peroxide value (POV), thiobarbituric acid (TBA) value and docosahexaenoic acid (DHA) content.
A quadratic regression model was established. The optimal combination of the three antioxidants was 0.37‰ rosemary
spices, 0.11‰ VE, and 0.20‰ VC palmitate. The POV value was 9.26 meq/kg, TBA value 0.35 mg/kg and DHA content
30.27% under the optimized conditions after 12 day of accelerated oven-oxidation test. A good agreement was observed
between the predicted and actual values indicating that the established model in this study is feasible.

Key words: algal oil, antioxidants, response surface methodology

CLC Number:

Lü Junwei1,2, YANG Xianqing1,*, LIN Wanling1, LI Laihao1, MA Haixia1, WEI Ya1. Optimization of Antioxidant Combinations for Algal Oil by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201506017.

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Optimization of Antioxidant Combinations for Algal Oil by Response Surface Methodology

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