Evaluating and Predicting the Oxidative Stability of Vegetable Oils with Different Fatty Acid Compositions
Evaluating and Predicting the Oxidative Stability of Vegetable Oils with Different Fatty Acid Compositions
复制标题
评估和预测不同脂肪酸组成植物油的氧化稳定性
DOI：
10.1111/1750-3841.12089
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发表时间：
2013-04-01
影响因子：
3.9
通讯作者：
Deng, Ze-yuan
中科院分区：
文献类型：
--
作者：
Li, Hongyan;Fan, Ya-wei;Deng, Ze-yuan
The aim of this research was to evaluate the oxidative stabilities and qualities of different vegetable oils (almond, blend 1-8, camellia, corn, palm, peanut, rapeseed, sesame, soybean, sunflower, and zanthoxylum oil) based on peroxide value (PV), vitamin E content, free fatty acid, and fatty acid composition. The vegetable oils with different initial fatty acid compositions were studied under accelerated oxidation condition. It showed that PV and n-3 polyunsaturated fatty acid (PUFA) changed significantly during 21 d accelerated oxidation storage. Based on the changes of PV and fatty acid composition during the oxidation process, mathematical models were hypothesized and the models were simulated by Matlab to generate the proposed equations. These equations were established on the basis of the different PUFA contents as 10% to 28%, 28% to 46%, and 46% to 64%, respectively. The simulated models were proven to be validated and valuable for assessing the degree of oxidation and predicting the shelf life of vegetable oils.
