Effects of Polyphenols from Kunlun Chrysanthemum (Coreopsis tinctoria) on the Oxidative Stability of Peanut Oil

doi:10.7506/spkx1002-6630-201810008

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (10): 46-52.doi: 10.7506/spkx1002-6630-201810008

• Food Chemistry • Previous Articles Next Articles

Effects of Polyphenols from Kunlun Chrysanthemum (Coreopsis tinctoria) on the Oxidative Stability of Peanut Oil

BAI Yunhui1, WANG Guoyi2, WEN Haichao1, ZHANG Lei3, NI Yuanying1, LI Jingming1,*

(1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. School of Logistics, Beijing Wuzi University, Beijing 101149, China;3. Management Department of Scientific Research, Xinjiang Agricultural University, ürümqi 830091, China)

Online:2018-05-25 Published:2018-05-15

Abstract

Abstract: The effect of polyphenols from Kunlun chrysanthemum (KCP) on the oxidative stability of peanut oil was evaluated by accelerated oxidation test. The results showed that there was no significant difference in antioxidant activity between 200 mg/kg butylated hydroxy toluene (BHT) and 700 mg/kg KCP (P > 0.05). KCP concentration dependently improved the oxidative stability of peanut oil. Furthermore, KCP showed significantly increased 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric ion reducing antioxidant power in peanut oil (P < 0.05) and significantly prevent linolenate from oxidative degradation (P > 0.05). These results indicated that Kunlun chrysanthemum polyphenols could be used as a natural antioxidant to prevent lipid oxidation in peanut oil.

Key words: Kunlun chrysanthemum polyphenols, natural antioxidant, peanut oil, oxidative stability, fatty acids

CLC Number:

TS202.3

BAI Yunhui, WANG Guoyi, WEN Haichao, ZHANG Lei, NI Yuanying, LI Jingming. Effects of Polyphenols from Kunlun Chrysanthemum (Coreopsis tinctoria) on the Oxidative Stability of Peanut Oil[J]. FOOD SCIENCE, 2018, 39(10): 46-52.

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Effects of Polyphenols from Kunlun Chrysanthemum (Coreopsis tinctoria) on the Oxidative Stability of Peanut Oil

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