Abstract:

Tartary buckwheat bran oil (TBBO) was included into β-cyclodextrin to form an inclusion complex for preventing its oxidation. The optimal inclusion process was investigated using Box-Behnken central composite design combined with response surface methodology (RSM), the resulting inclusion compound was structurally characterized by infrared (IR) spectroscopy and scanning electron microscopy (SEM), and its antioxidation stability was evaluated. Results showed that the optimum values of crucial technological parameters affecting TBBO inclusion were obtained as follows: inclusion time 21 min, ratio of β-cyclodextrin to TBBO 5.7:1 (m/m), and ratio of water to β-cyclodextrin 4.2:1(V/m). The content of oil in TBBO/ β-cyclodextrin inclusion complex obtained under optimized preparation process was 8.07%, and the utilization rate of oil was 76.55%. These results demonstrate that TBBO can be included effectively and β-cyclodextrin inclusion results in the significantly improved stability of TBBO. The developed inclusion process has the advantages of low cost, simplicity and excellent antioxidant effect, thereby providing a promising approach for the prolongation of storage period of plant oil.

Key words: edible oil, β-cyclodextrin, inclusion, stability, tartary buckwheat bran oil