Antioxidant Effects of .ALPHA.-Tocopherol,Ascorbyl Palmitate and Quercetin on Structured Lipid Containing Pinolenic Acid

The antioxidant effects of α-tocopherol(TOH),ascorbyl palmitate(AP),quercetin(Qu) on structured lipid(SL) were investigated through oven oxidation at 60 ℃.Polyunsaturated fatty acids(PUFA) revealed an obvious decrease,and the functional pinolenic acid decreased from 7.10% to 4.60% after 30 days of oven oxidation.AP and Qu could effectively protect PUFA from oxidation and significantly reduce the peroxide,acid,and TBARS values.AP and Qu showed a dose-dependent antioxidant capability.Compared to a low concentration(100 mg/kg),TOH at a high concentration(500 mg/kg) revealed a slight promotion effect on oxidation,thus increasing acid and TBARS values.Besides,not only chemical characteristics including fatty acid composition and acid,peroxide and TBARS values,but also the melting and crystal profiles of SL were affected by oxidation and added antioxidants.