Oxidative Stability of Macadamia Oil During Storage
Hot pressed macadamia nut oil was used as the material,acid value,peroxide value,K232 and K268 values and oxidation induction time were taken as oxidative stability indicators,the Schaal oven acceleration method was used to study its oxidative stability at different storage stages at 60 ℃.The changes in fatty acid composition and lipid concomitants,such as total phenols and total sterols,were also studied during storage.The results indicated that the acid value increased from(0.36±0.05)mg KOH/g to(1.78±0.09)mg KOH/g,increased by 4.94 times.The peroxide value increased from(0.004 7±5.72 × 10-5)g/100 g to(0.0196±2.52 × 10-4)g/100 g,increased by 4.17 times.The K232 value increased from 0.41±0.01 to 0.47±0.01,while the K268 value did not change significantly.The oxidation induction time decreased from 4.37 h to 2.59 h,decreased by 1.68 times.The fatty acid composition of macadamia oil did not change during storage.The total phenolic content decreased from 33.45 μg GAE/g to 20.94 µg GAE/g,decreased by 1.59 times while the total sterols content changed slightly.Therefore,the quality and stability of macadamia nuts decreased in varying degrees during storage.Polyphenols played a certain an-tioxidant role in macadamia oil,and although the oxidative stability of macadamia oil gradually decreased,it still had better oxidative stability compared with other vegetable oils such as soybean oil and canola oil.
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