journal6 ›› 2007, Vol. 28 ›› Issue (3): 112-116.

• Chemistry and chemical engineering • Previous Articles     Next Articles

Effects of Antioxidants on the Anti-Oxidative Protection of Kiwi Fruit Seed Oil


  1. (1.Institute of Food Science,Jishou University,Jishou 416000,Hunan China;2.Center of Kiwi Fruit Industrialization Engineering and Technology of Hunan Province,Jishou 416000,Hunan  China)
  • Online:2007-05-25 Published:2012-08-27

Abstract: The effects of temperature and time on auto-oxidation of Kiwi fruit seed oil and different antioxidants on anti-oxidative protection of the oil during its conservation were studied by Schaal experiment according to the peroxide value of the oil.The results indicate that the peroxide value of Kiwi fruit seed oil is affected by temperature and time greatly,and the effect of temperature is greater,TBHQ has good anti-oxidation protection for the oil,vitamin C or critic acid exhibite great anti-oxidative protection and synergistic effect to the compound of TBHQ and PG in the oil,and Vitamin C is better than critic acid.By adding the compound of 0.015%TBHQ and 0.005%PG and 0.01% critic acid or the compound of 0.015%TBHQ and 0.005%PG and 0.01% vitamin C to the oil,the assurance period of the oil can be prolonged from 2 to 13~14 months in 20 ℃ respectively.

Key words: Kiwi fruit seed oil, antioxidant, combined antioxidant, synergist, anti-oxidative protection, storage time

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