Home Cooking Stability Study on a Kind of Nutrition-balanced Formula Oil
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Abstract:
The stability of a Nutrition-balanced formula oils with appropriate ω-6/ω-3 fatty acid ratio and rich in linoleic acid and linolenic acid, was investigated by simulation of home cooking. With the commercially available and commonly used edible oil as control, the results showed that when used for cooking green vegetables, pork and green peppers, and cooking in water, the acid value, peroxide value and malondialdehyde (MDA) content of the formula oil were changed, but all conformed to the regulation of GB2716-2005 and GB/T 8937-2006, the formula oil met the requirements of general cooking oil. The fatty acid composition of the oil after cooking was analyzed. Results indicated that there was no obvious deterioration reactions such as oxidation, isomerization took place in formula oil during cooking process. The formula oil, whose polyunsaturated fatty acid(PUFA) content above 60% and ω-6/ω-3 fatty acid ratio under 4:1, was feasible to be used for home cooking , also was an effective way to supplement ω-3 fatty acids to people.
