Study on Synergies of Natural Antioxidants and their Antioxidation Functions on Peanut Oil
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Abstract:
Rosmarinus officinalis extract, tea polyphenol, phytic acid, ascorbyl palmitate and vitamin E were selected to prepare natural antioxidant compound for peanut oil due to their antioxidant capacities. The induction time of peanut oil added various antioxidant was tested by Rancimat method. According to the range analysis of orthogonal test design results, the contributions of 4 natural antioxidants to antioxidation were ranked in turn as : Rosmarinus officinalis extract＞tea polyphenol＞phytic acid＞ascorbyl palmitate, and the optimum formula of the natural antioxidant compound was as follows: Rosmarinus officinalis extract 0.07%,tea polyphenol 0.03%,phytic acid 0.02% and ascorbyl palmitate 0.02%. The antioxidant capacity of this compound was higher than that of TBHQ.
