Effect of Oxygen Content and Light on Fat Oxidation during Storage of Coix Seeds
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Abstract:
The effects of changes in water content, fatty acid value, peroxide value, malondialdehyde content, lipase activity and electrical conductivity during the storage of coix seeds under different oxygen and light conditions, on the fat oxidation of coix seeds were investigated. The results showed that the fatty acid value, peroxide value, malondialdehyde content and electrical conductivity can reflect sensitively the fat oxidation of coix seeds under different storage times, oxygen contents and light conditions. With the storage time extending to 180 days, the fatty acid value, peroxide value, malondialdehyde content, electrical conductivity increased by 113.6%, 103.62%, 6.32% and 18.91, respectively, compared with the initial values, even though the oxygen content was low or not detected. At a certain level of oxygen , the indicators were 14.86%, 52.34%, 52.92% and 24.07% higher than those when the oxygen content was low or undetected; During storage of coix seeds in the dark for 180 days, the fatty acid value, peroxide value, malondialdehyde content and electrical conductivity increased by 84.85%, 132.33%, 31.34% and 12.95%, respectively. Under the influence of light conditions, these four indicators increased by 28.24%, 38.72%, 27.53% and 5.09 respectively. At a low or undetected level of oxygen, oxidation of fat could not be avoided during storage of coix seeds. The presence of oxygen and light accelerated the oxidation of fat during storage of coix seeds. In the presence of a deoxidizer, vacuum, CO2 or N2 and keeping out of light could slow down the rate of fat oxidation in coix seeds.
