Abstract: High voltage electrostatic field, a physical processing technology, has been used in the food industry in recent years. However, there is little research on its impact on oil processing. In this study, we treated soybean oil with high voltage electrostatic field to explore its effect on the oxidation of soybean oil by evaluating the changes in peroxide value (POV), acid value (AV), carbonyl value (CV), anisidine value (AnV) and the relative contents of typical fatty acids. The results showed that the best suppression on the oxidation of soybean oil was observed when the field strength was 150 kV/m. At this electric field intensity, the inhibitory effects of three antioxidants: tea polyphenols, phytic acid and tert-butylhydroquinone on the oxidation of soybean oil were investigated. It turned out that 150 kV/m high voltage electrostatic field could result in the oxidation of soybean oil suppression. The percentage inhibition of POV, AV, CV and AnV by tea polyphenols was enhanced to 34.4%, 67.6%, 66.0% and 55.0%, respectively, thereby effectively alleviating the oxidation of soybean oil. Our conclusion may provide a novel direction for the suppression of soybean oil oxidation.

Key words: high voltage electrostatic field, soybean oil oxidation, suppression, antioxidant, tea polyphenols