Effects of Polyphenols from Kunlun Chrysanthemum (Coreopsis tinctoria) on the Oxidative Stability of Peanut Oil
The effect of polyphenols from Kunlun chrysanthemum (KCP) on the oxidative stability of peanut oil was evaluated by accelerated oxidation test. The results showed that there was no significant difference in antioxidant activity between 200 mg/kg butylated hydroxy toluene (BHT) and 700 mg/kg KCP (P ＞ 0.05). KCP concentration dependently improved the oxidative stability of peanut oil. Furthermore, KCP showed significantly increased 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity and ferric ion reducing antioxidant power in peanut oil (P < 0.05) and significantly prevent linolenate from oxidative degradation (P ＞ 0.05). These results indicated that Kunlun chrysanthemum polyphenols could be used as a natural antioxidant to prevent lipid oxidation in peanut oil.
国家科技期刊平台
NSTL
万方数据
维普
