Abstract: This study was conducted with Schaal oven method to investigate the effects of different mass ratios of Sacha Inchi oil (0, 1%, 5%, 10%, 15%, 20%) on peroxide value (POV) and acid value (AV) of walnut oil at different temperature (25, 35, 45, 55 ℃) under dark conditions, and walnut oil added with 0.02% BHT (mass ratio) was taken as the control group. The physicochemical indexes and fatty acid content of walnut oil with the best oxidation stability were tested. The results showed that the walnut oil of 20% mass ratio Sacha Inchi oil had the best oxidation stability, and its physicochemical indexes including polyphenol (6.185 mg/kg), vitamin E (4 mg/100 g), moisture contents (0.42%), saponification value (131.65 mg/g) and iodine value (150 g/100 g) were all within the scope of national standards. Meanwhile, it could be stored for >43, >20, >10, >5 days at 25, 35, 45 and 55 ℃ respectively. After adding 0.02% mass ratio TBHQ, the shelf life forecast of the walnut oil added with 20% mass ratio Sacha Inchi oil was more than 33 months at 60 ℃ dark conditions. The oxidation stability and quality of walnut oil were significantly improved by adding a proper proportion of Sacha Inchi oil, which could provide a new strategy for walnut oil preservation.
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