2009•Food and MachineryRequires access
Influence of the polyphenol extracts from herba Gei on antioxidation performance of the peanut oil
Jiaxing Li
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Abstract
The influence of ultraviolet light,temperature,oxidant and metal ions on peroxide value of the peanut oil for adding polyphenol extracts from Herba Gei,and relation of the hydroxyl free radical scavenging ratio and polyphenol dosage was investigated. The results showed that peroxide values of the peanut oil for adding polyphenol extracts decreased 11. 45% and 15. 04% in comparison adding BHT and none by ultraviolet light irradiation 6 h,respectively. The peroxide value of the peanut oil for adding polyphenol extracts at 90 ℃ reaction 6 h decreased 4. 63% and 18. 11% in comparison adding BHT and without adding,respectively. The peroxide values of the peanut oil for adding polyphenol extracts at 0. 1 mol/L KClO3 and 0. 1 mol/L MnCl2 oxidation 6 h decreased 11. 75% and 16. 60% in comparison adding BHT,and decreased 23. 28% and 24. 16% in comparison without adding. The hydroxyl free radical scavenging capacity experiment showed that hydroxyl free radical scavenging ratio increase when polyphenol dosage increaseing,linearity relation is better in 1 ～ 8 mg/mL.