Study on Oxidative Stability of Cold Pressed and Supercritical Carbon Dioxide Extract of Walnut Oil

Abstract

Abstract: The content of unsaturated fatty acid is high, so walnut oil is easily oxidative. In order to compare the oxidative stability of cold pressed oil with the supercritical carbon dioxide extracted(SCFE) oil under light and dark conditions, the Peroxidative Value(PV) was evaluated with Sensory Evaluation. Data showed that the oxidative stability of cold pressed oil was greater than SCFE- CO 2 oil under dark storage, while in contrast, the oxidative stability of SCFE- CO 2 oil was greater than cold pressed oil under light. This conclusion was helpful to choose packing material.

Key words: cold press, supercritical carbon dioxide extract, walnut oil, oxidative stability

WANG Feng-Jun, WANG Jian-Zhong, WANG Xian-Chang, WANG Hui-Qiang. Study on Oxidative Stability of Cold Pressed and Supercritical Carbon Dioxide Extract of Walnut Oil[J]. FOOD SCIENCE, 2005, 26(5): 41-43.

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Study on Oxidative Stability of Cold Pressed and Supercritical Carbon Dioxide Extract of Walnut Oil

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