Study on Oxidation Stability of ASK

Abstract

Abstract: Artemisia sphaerocephala krasch(ASK) is an important plant grown in desert regions.The seeds is rich in nutrients.The study on oxidative stability of ASK seed oil was carried out by means of supercritical carbon dioxide fluid extraction withPOV as an index. The results showed that: oxidation stability of ASK seed oil extracted by supercritical carbon dioxide fluid wassteadily stronger than that by means of Suo. But the stability of oil was obviously inferior to the other products in market.Experiments of anti-oxidation with mixation of different anti-oxidation into ASK seed oil indicated that combination of TBHOwith VC performanced high anti-oxidation.

Key words: seed oil of ASK, oxidative stability, anti-oxidation

MA Wen-Ping, NA Peng, CAI Tong-Yi, YE Li-Qin, LI Ning. Study on Oxidation Stability of ASK[J]. FOOD SCIENCE, 2004, 25(1): 59-62.

[1]	JI Jialu, WU Ying, XU Feiran, JU Xingrong, WANG Lifeng. Physicochemical Characteristics, Composition and Oxidative Stability of Cucumis bisexualis Seed Oil [J]. FOOD SCIENCE, 2020, 41(21): 15-21.
[2]	LEI Yuqing, WANG Kangping, YU Xiongwei, FU Qinli, LIU Wei, LI Shugang. Stability of Pomegranate Seed Oil Loaded in Ovalbumin-Inluin-Tea Polyphenol Microcapsules [J]. FOOD SCIENCE, 2020, 41(21): 58-65.
[3]	LIU Wenying, GAO Xinyue, LI Xiang, CHENG Xiaoyu, WANG Shouwei, QIAO Xiaoling. Sensory Characteristics and Physicochemical Quality of Fresh and Preserved Pork from Several Chinese Local Pig Breeds [J]. FOOD SCIENCE, 2019, 40(19): 52-59.
[4]	YUAN Tinglan, ZHU Wenting, CHEN Xianxin, LIU Wenqiang, ZHU Xuemei, XIONG Hua. Effect of Whey Protein-Luteolin Complexes on Physical and Oxidative Stability of Emulsions [J]. FOOD SCIENCE, 2018, 39(9): 1-6.
[5]	CUI Chunli, ZHANG Hongchao, WANG Qiuling, JIANG Shanshan, ZHOU Xin, JIANG Lianzhou, HOU Juncai. Effect of Heating Treatment on Physical and Oxidative Stability of Seed Oil Bodies from Diverse Oilseed Crops [J]. FOOD SCIENCE, 2018, 39(3): 1-6.
[6]	WANG Bo, ZHANG Shuwen, LIU Lu, PANG Xiaoyang, LU Jing, Lü Jiaping, YU Jinghua. Characterization and Stability Evaluation of Docosahexaenoic Acid Delivery Systems under Various High Pressure Homogenization Conditions [J]. FOOD SCIENCE, 2018, 39(23): 93-99.
[7]	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.
[8]	LI Xiaodong, WANG Xuede, WANG Nannan, MA Yuxiang. Acidic Catalysis and Antioxidant Activity of Sesamolin [J]. FOOD SCIENCE, 2018, 39(10): 59-64.
[9]	GUO Yang, BAO Yihong, ZHAO Nan. Preparation and Oxidative Stability of Microcapsules Containing Pine Nut Oil by Complex Coacervation [J]. FOOD SCIENCE, 2017, 38(18): 229-236.
[10]	JIAO Yan, LI Dajing, LIU Chunquan, XIAO Yadong. Lutein Nanoliposomes: Optimization of Preparation Conditions and Oxidative Stability [J]. FOOD SCIENCE, 2017, 38(18): 259-265.
[11]	LI Qiuhui, SUI Xiaonan, XU Liang, WANG Zhongjiang, ZHANG Yufei, JIANG Lianzhou, LI Yang. Effect of Enzymatic Modification of Phospholipids on Emulsion Stability and Oxidative Stability of Soybean Protein Isolate-Phospholipids System [J]. FOOD SCIENCE, 2016, 37(23): 64-69.
[12]	TANG Ruili, YUAN Xianwen, FENG Yanling, HAN Hongling, DONG Yue, GAO Yulong, YUAN Jian, WANG Haifeng, JU Xingrong. Prediction of the Quality Changes of Soybean Oil during Storage [J]. FOOD SCIENCE, 2016, 37(18): 256-261.
[13]	WANG Liqi, ZHANG Qing, REN Yue, JIANG Lianzhou, ZHANG Zhaowei, SHI Kerong, YU Dianyu. Computer-Aided Development of Rapeseed Oil Blends with Other Vegetable Oils for Balanced Nutrition [J]. FOOD SCIENCE, 2016, 37(11): 231-236.
[14]	WANG Xiaojuan, LI Weifeng, TANG Changbo, HAN Minyi, WANG Peng, XU Xinglian, ZHOU Guanghong. Synergistic Effect of Sodium Caseinate and Sunflower Oil on Characteristics of Emulsified Sausages [J]. FOOD SCIENCE, 2015, 36(3): 51-56.
[15]	YE Li-hong, WANG Biao-shi*, CHENG Yi-ting, HUANG Ri-feng, GUAN Qing-hao, JIANG Min, JIN Bei, DU Jian-zhong. Aqueous Enzymatic Extraction and Oxidative Stability of Papaya Seed Oil [J]. FOOD SCIENCE, 2014, 35(16): 58-63.

Study on Oxidation Stability of ASK

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments