Antioxidant And Anti-isomerization Effects Of Sesamol And Resveratrol On High Oleic Acid Peanut Oil

High oleic acid peanut oil is a new type of high quality edible peanut oil rising in the market in recent years.It is rich in oleic acid and has superior nutritional value.With the continuous improvement of people's quality of life,the market demand of high oleic acid peanut oil is gradually increasing.During the processing,storage and transportation of high oleic acid peanut oil,oxidative deterioration will occur.In addition,in the cooking and frying process,unsaturated fatty acids are prone to isomerization under high temperature to produce trans fatty acids which are harmful to human health.Therefore,it is important and necessary to study the oxidation resistance and isomerization resistance of high oleic acid peanut oil at high temperature.Sesamol and resveratrol have excellent antioxidant physiological activities.In this paper,the antioxidant effect of sesamol and resveratrol as Exogenous Additives on high oleic acid peanut oil was studied.The changes of fatty acid composition of high oleic acid peanut oil before and after high temperature heating were analyzed.On this basis,the effects of sesamol and resveratrol on saturated and unsaturated fatty acids were investigated.Sesamol and resveratrol were further studied.Resveratrol inhibits thermal isomerization of peanut oil with high oleic acid at high temperature,and puts forward effective control measures for trans fatty acids.The main conclusions are as follows:1.The antioxidantion of sesamol and resveratrol on high oleic acid peanut oil were evaluated by three methods.Rancimat method showed that sesamol and resveratrol had significant effects on the prolongation of oxidative induction time of high oleic acid peanut oil.When sesamol and resveratrol were added at 0.08% and 0.06%,respectively,the oxidative induction time was the longest and the oxidative stability was the best;the synergistic effect of them was enhanced.Thermogravimetric analysis showed that sesamol and resveratrol had significant effects on the oxidation decomposition temperature of high oleic acid peanut oil.When sesamol and resveratrol were added at 0.08% and 0.04% respectively,the oxidation decomposition temperature was the highest and the oxidation stability was the best.Schaal oven experiment showed that control and treatment groups of high oleic acid peanut oil were peroxidized after heating at 60 ? for a certain time.The peroxide value of high oleic acid peanut oil increased firstly and then decreased,but the addition of sesamol and resveratrol could significantly reduce the peroxide value of high oleic acid peanut oil.2.The changes of fatty acid composition and content of high oleic acid peanut oil before and after heating were studied.The effects of sesamol and resveratrol on saturated fatty acid and unsaturated fatty acid content of high oleic acid peanut oil were investigated.The total fatty acid content in the oil samples increased significantly after high temperature treatment at 180-240?.The saturated fatty acids of high oleic acid peanut oil did not change significantly after heating at 180 ? and 240 ?;a trans-oleic acid(C18:1-9t)was formed at 180 ?;and two trans-isomers of linoleic acid(C18:2-9c,12t;C18:2-9t,12c)were formed at 240 ?.The content of saturated fatty acid and unsaturated fatty acid in high oleic acid peanut oil is related to heating temperature.The addition of sesamol and resveratrol has no significant effect on the content of saturated fatty acid in the oil sample heated at high temperature,and significantly reduces the content of unsaturated fatty acid.3.The effects of sesamol and resveratrol on thermoisomerization trans-products of high oleic acid peanut oil at high temperature were investigated.The results showed that sesamol and resveratrol significantly inhibited the trans-oleic acid products of high oleic acid peanut oil content when heated for 4,8,12 and 24 hours at 180 ?,while sesamol,resveratrol and their combination had no significant effect on the content of C18:2-9c,12 t,C18:2-9t and 12 c trans-isomers in peanut oil samples when heated for 8 and 12 hours at 240 ?.When heating time reached 24 hours,sesamol,resveratrol and their combination significantly reduced the content of C18:2-9c,12 t,C18:2-9t and 12 c trans-isomers in oil samples...