Abstract
ABSTRACTTree peony seed oil (TPSO) is novel edible oil enriched in omega-3 polyunsaturated fatty acid. To inhibit TPSO oxidation, several individual and combined natural antioxidants were added and evaluated by peroxide value, DPPH and ABTS radical scavenging capacity under accelerated storage condition. The effects were also compared with synthetic antioxidants. We found that all the natural compounds have certain antioxidant effect at different concentrations, especially tea polyphenols (TP) that significantly prevented TPSO from oxidation at the concentration of 0.04%. Additionally, composite antioxidants significantly improved antioxidant effects, especially synergist ascorbyl palmitate (AP) was added. The composite 0.02% TP + 0.01% DMY (dihydromyricetin) + 0.01% AP exhibited the most effective inhibition effect on TPSO oxidation and strongest DPPH and ABTS radical scavenging capacity. These results demonstrated that the candidates individual and combined natural antioxidants are beneficial for lipid stabilization and health promotion, which are desirable substitutes for synthetic antioxidants.
Highlights
Paeonia ostii ‘Feng Dan’ is well known for its ornamental and medical values, which is indigenous to China and has a long history of artificial cultivation (Cheng, Li, & Yu, 1998; Li et al, 2009; Picerno et al, 2011)
It is concluded that Tree peony seed oil (TPSO) was vulnerable to oxidation affected by light, air, and temperature, which indicated TPSO is a good lipid model to study natural antioxidants
All the natural antioxidants showed certain antioxidant effects compared to TPSO without antioxidant and concentration effect
Summary
Paeonia ostii ‘Feng Dan’ is well known for its ornamental and medical values, which is indigenous to China and has a long history of artificial cultivation (Cheng, Li, & Yu, 1998; Li et al, 2009; Picerno et al, 2011). It is a severe problem that becomes tree peony seed oil vulnerable to oxidation owing to its high content of UFAs and less internal antioxidants. There are many factors that affect lipid oxidation, such as degree of unsaturation, temperature, oxygen, light, moisture, metal ions, and antioxidants (Choe & Min, 2006; Frankel, 2005; Upadhyay & Mishra, 2016; Zuta, Simpson, Zhao, & Leclerc, 2007). It is essential to take measures to inhibit oxidation for this novel edible oil. The addition of antioxidants was chosen as the preferred measures for controlling the oxidation of lipids
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