Optimization of synthetic antioxidant combinations to enhance oxidative stability and nutrient preservation in edible oils

作者：Caifeng Yan, Hengbin Li, Shu Wang, Wu Zhong, Xinghe Zhang, Jiaojiao Yin, Pan Gao · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.118606 · 被引用次数：2 · 研究领域：Edible Oils Quality and Analysis、Phytochemicals and Antioxidant Activities、Essential Oils and Antimicrobial Activity

The oxidation stability of both vegetable oils and animal fats is crucial for maintaining their nutritional quality and safety. This study determined the optimal synthetic antioxidant combinations to enhance oxidative stability and preserve nutrients in various edible oils. Schaal method was used to simulate accelerated oxidation. Antioxidants (PG, TBHQ, VE, BHT) were added to vegetable oils (palm oil and soybean oil) and animal fats (lard and tallow) alone or in combination with PG and other antioxidants. Oxidation was assessed via acid value (AV), peroxide value (POV), anisaldehyde value, and DPPH free radical scavenging activity. Changes in fatty acid and nutritional composition (tocopherol), as well as the formation of harmful substances like benzo[a]pyrene, were analyzed. Principal component analysis identified the most effective antioxidant combinations for each oil. Results showed that PG and TBHQ together significantly boosted antioxidant properties. In palm oil, this combination reduced AV by 57.1 % after 15 days versus the control (1.12 mg/g), lowered POV to 0.08 g/100g, below the control's 0.19 g/100g, and increased DPPH scavenging to 57.5 μmol TE/kg. At the same time, PG and TBHQ effectively retained oleic acid (47.7 %) and α-tocopherol (10.41 mg / kg) in palm oil. In lard, PG-TBHQ lowered AV to 1.90 mg/g from the control's 2.64 mg/g, and enhanced DPPH scavenging to 59.1 μmol TE/kg, 44.1 % oleic acid was retained. This study demonstrates that PG and TBHQ combined ...