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Storage quality of walnut oil containing lycopene during accelerated oxidation

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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.

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Acknowledgements

The authors would like to thank the Key Technology Research and Development Programme of Xinjiang Uygur Autonomous Region, China (2017B01003-3) for funding this project.

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Authors and Affiliations

  1. Department of Food Science and Pharmacy, Xinjiang Agricultural University, Ürümqi, China

    Chaonan Xie, Hongxia Zhang, Lingming Kong, Zhipan Yang & Weifeng Xie

  2. Chinese Academy of Fishery Sciences, Beijing, China

    Chaonan Xie

  3. Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture, Beijing, China

    Chaonan Xie

  4. Department of Public Health, Xi’an Jiaotong-Liverpool University, Suzhou, China

    Zheng Feei Ma

  5. Department of Food and Biotechnology, Xinjiang Institute of Light Industry Technology, Ürümqi, China

    Fang Li

  6. Department of Food Science, University of Otago, Dunedin, New Zealand

    Hongxia Zhang

Authors
  1. Chaonan Xie
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  2. Zheng Feei Ma
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  3. Fang Li
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  4. Hongxia Zhang
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  5. Lingming Kong
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  6. Zhipan Yang
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  7. Weifeng Xie
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Correspondence to Lingming Kong.

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Xie, C., Ma, Z.F., Li, F. et al. Storage quality of walnut oil containing lycopene during accelerated oxidation. J Food Sci Technol 55, 1387–1395 (2018). https://doi.org/10.1007/s13197-018-3053-x

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  • DOI: https://doi.org/10.1007/s13197-018-3053-x

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