Food and Fermentation Industries >

2019 , Vol. 45 >Issue 5: 164 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.018009

Study on oxidative stability of Xinjiang seeding-watermelon seeds oil and its shelf-life prediction

  • WANG Fangmei ,
  • ZHANG Xin ,
  • GU Panpan ,
  • XU Ruonan ,
  • ZHANG Hongyu ,
  • ZHANG Xiuke ,
  • WANG Yingmei ,
  • Sealy Azat Abulimit ,
  • WANG Liang
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  • (School of Life Science and Technology,Xinjiang University,Urumqi 830046,China)

Online published: 2019-03-25

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Abstract

This study used seeding-watermelon seeds as raw material, seeding-watermelon seeds oil was extracted by ultrasonic assisted extraction. Heated by Schall oven method peroxide value (POV) was used as an indicator, the effects of temperature, air, lighting, water, metal ions and antioxidants on the stability of seeding-watermelon seeds oil were studied. The results showed that temperature, air, lighting, water, and metal ions all caused an increase in the POV of the oil during storage. Under the conditions of low temperature, light protection, sealing, and avoiding moisture and metal ions, the storage period of seeding-watermelon seeds oil could be prolonged. The effects of metal ions on the oxidative stability of seeding-watermelon seeds oil was Fe3+>Zn2+>Cu2+>Mg2+>Na+. Adding antioxidants could effectively delay the oxidation of seeding-watermelon seeds oil. Different antioxidants had different antioxidative effects on the oil, and the order of the antioxidant capacity was TBHQ>VE>BHA. These three antioxidants showed the best antioxidant effects on seeding-watermelon seeds oil when they were added at 0.02%. Adding 0.02% TBHQ extended the shelf life of the seeding-watermelon seeds oil from 136 d to 534 d at 20 ℃.

Key words： seeding-watermelon seeds oil; peroxide value; stability; shelf life

Cite this article

WANG Fangmei , ZHANG Xin , GU Panpan , XU Ruonan , ZHANG Hongyu , ZHANG Xiuke , WANG Yingmei , Sealy Azat Abulimit , WANG Liang . Study on oxidative stability of Xinjiang seeding-watermelon seeds oil and its shelf-life prediction[J]. Food and Fermentation Industries, 2019 , 45(5) : 164 -169 . DOI: 10.13995/j.cnki.11-1802/ts.018009

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