{"title":"Variations in Oxidative Stability of Walnut Oil with Rosmarinic Acid Added under Different Ultraviolet Radiations","authors":"Shuang Jin, Yubin Ren, Yupeng Cheng, Bingyou Yang, Haixue Kuang, Yujie Fu, Chen Lv, Huiling Li, Rui Liu","doi":"10.1155/2023/3624954","DOIUrl":null,"url":null,"abstract":"Rosmarinic acid (RA) is a natural phenolic compound extracted from the Labiatae family and is a natural antioxidant. In this study, walnut oil added with RA was treated with different ultraviolet radiations, and stabilization effects in terms of the same conditions (0.2 mg/g) were compared with synthetic antioxidant (BHT). In order to compare the effectiveness of three UV treatments, different lab tests were conducted, namely, the acid value, peroxide value, iodine value, anisidine value, DPPH free radical scavenging rate, and malondialdehyde content. The enhanced UV-A, UV-B, and UV-C radiation intensities have increased the oxidation stability of RA-added walnut oil, of which UV-B has the greatest influence on the oxidative stability of walnut oil. When both RA and BHT were added at 0.2 mg/g, the antioxidant effect of RA is superior to the general antioxidant BHT.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0000,"publicationDate":"2023-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1155/2023/3624954","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Rosmarinic acid (RA) is a natural phenolic compound extracted from the Labiatae family and is a natural antioxidant. In this study, walnut oil added with RA was treated with different ultraviolet radiations, and stabilization effects in terms of the same conditions (0.2 mg/g) were compared with synthetic antioxidant (BHT). In order to compare the effectiveness of three UV treatments, different lab tests were conducted, namely, the acid value, peroxide value, iodine value, anisidine value, DPPH free radical scavenging rate, and malondialdehyde content. The enhanced UV-A, UV-B, and UV-C radiation intensities have increased the oxidation stability of RA-added walnut oil, of which UV-B has the greatest influence on the oxidative stability of walnut oil. When both RA and BHT were added at 0.2 mg/g, the antioxidant effect of RA is superior to the general antioxidant BHT.
期刊介绍:
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.