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Antioxidant ALBA
When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides. When citric acid is combined with antioxidants, the higher the content of these impurities in the oil, the more obvious the synergistic effect. TBHQ has good oil solubility and thermal stability, and does not change in color after heating. It can be added before and after the deodorization process of oil. Citric acid dehydrates when the heating temperature exceeds 110 ℃, so it is advisable to add it after the deodorization is completed.
Among them, TBHQ, VE, and BHT have good oil solubility and do not change color after heating, making them suitable for use as advanced soybean oil antioxidants. The antioxidant effect of BHT can only be displayed after a long time. Adding 20mg/kg to oil for short-term storage is better than adding 100mg/kg. Although Vc and catechins have strong antioxidant effects, they are difficult to dissolve in oil and have poor thermal stability.
The order of antioxidant activity in soybean oil is TBHQ>Vc>VE>catechins>BHT. Among them, TBHQ, VE, and BHT have good oil solubility and do not change color after heating, making them suitable for use as advanced soybean oil antioxidants. The antioxidant effect of BHT can only be displayed after a long time. Adding 20mg/kg to oil for short-term storage is better than adding 100mg/kg. Although Vc and catechins have strong antioxidant effects, they are difficult to dissolve in oil and have poor thermal stability. The process of adding oil is complex, and it is easy to precipitate or oxidize during placement. Therefore, they should not be used as advanced oil antioxidants. They are only suitable for high water content oil and fat foods such as biscuits, instant noodles, artificial milk oil, and mayonnaise.
When the oil contains a large amount of metal ions and oxygen, the addition of antioxidants can inhibit the formation of peroxides. When citric acid is combined with antioxidants, the higher the content of these impurities in the oil, the more obvious the synergistic effect. TBHQ has good oil solubility and thermal stability, and does not change in color after heating. It can be added before and after the deodorization process of oil. Citric acid dehydrates when the heating temperature exceeds 110 ℃, so it is advisable to add it after the deodorization is completed.
Oxidized fish oil is harmful to human health, so it is important to prevent oxidation and improve the stability of fish oil. According to research, when fish oil is stored at room temperature without the addition of TBHQ, the time to reach the hygiene limit for fish oil peroxide value (POV) is 13 days, while the time to reach this value after the addition of TBHQ is about 80 days. Whether at 60 ℃ or room temperature, the order of antioxidant ability to fish oil is TBHQ>BHA>BHT>PG.
Fish oil is rich in content. 13 polyunsaturated fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have effects such as brain building, intellectual health, cardiovascular disease prevention, anti-inflammatory, and cancer prevention. Currently, fish oil products are increasingly used in medicine and health foods. Due to the high content of polyunsaturated fatty acids in fish oil, it is extremely unstable to factors such as light, oxygen, and heat, and is prone to oxidation to form peroxides, which then decompose into short chain carbonyl compounds.
