Storage quality of walnut oil containing lycopene during accelerated oxidation

Chaonan Xie, Zheng Feei Ma, Fang Li, Hongxia Zhang, Lingming Kong*, Zhipan Yang, Weifeng Xie

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

25 Citations (Scopus)

Abstract

The purpose of investigation was to assess the effect of lycopene on the peroxide value, acid value, fatty acids, total phenolic content and ferric-reducing antioxidant power of walnut oil. Walnut oil was extracted from Xinjiang walnut variety using cold pressing method. Our study reported that after 45 days of accelerated oxidation at 60 °C (Schaal oven test), 0.005% lycopene exhibited the greatest antioxidant effect than other addition levels of lycopene. Therefore, under ambient storage conditions, the shelf-life of walnut oil could be extended up to 16 months by 0.005% lycopene. Moreover, 0.005% lycopene added to walnut oil had a significantly higher content of saturated fatty acid, unsaturated fatty acid, total phenol, reducing ability of the polar and non-polar components than the blank sample (walnut oil without any addition of lycopene). In conclusion, lycopene improved the quality of walnut oil because of its antioxidant effect against lipid oxidation.

Original languageEnglish
Pages (from-to)1387-1395
Number of pages9
JournalJournal of Food Science and Technology
Volume55
Issue number4
DOIs
Publication statusPublished - 1 Apr 2018

Keywords

  • Antioxidant
  • Lycopene
  • Oxidation stability
  • Walnut oil

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