Effects of Lycopene on Oxidative Stability of Soybean Oil

Xi Hong Li; Chang Liu; Ya Jun Sun; Jin Du; Ya Ge Xing; Yao Tang

doi:10.4028/www.scientific.net/AMR.236-238.2303

Paper Titles

Optimization of Reaction Conditions of Octenyl Succinic Anhydride Potato Starch and its Morphology, Crystalline Structure and Thermal Characterization
p.2279

Real-Time Interactive Multi-Resolution Watershed Model
p.2290

Effect of Emulsion Type Sizing Agents on the Properties of Carbon Fiber and Carbon Fiber Reinforced Polymer Matrix Composite
p.2295

A Systematic Investigation on the Preparation of 2, 6-Diamino-3, 5-Dinitropyridine
p.2299

Effects of Lycopene on Oxidative Stability of Soybean Oil
p.2303

Antimicrobial Activity of Microencapsulated Cinnamon Oil and Its Application on Cherry Tomato
p.2307

Antioxidant Pathways and Chemical Mechanism of Curcumin
p.2311

Preparation and Characterization of a Novel One-Component Polyurethane
p.2315

The Residual Life Estimation of Thermo-Mechanical Fatigue of Coke Tower
p.2319

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 236-238Effects of Lycopene on Oxidative Stability of...

Effects of Lycopene on Oxidative Stability of Soybean Oil

Abstract:

Effects of lycopene on the oxidative stability of soybean oils were studied by adding different concentrations of lycopene [0.01, 0.02 and 0.04% (w/w)] in soybean oils, at the same time, BHT and TBHQ at 0.02% (w/w) were used for comparison. The antioxidant activity is measured by using three different methods. Induction time for the samples of the Rancimat method was determined by measuring the elapsed time from the beginning to the moment when conductivity changed suddenly, whereas the other samples were method hod and oven storage at 60 °C in the dark and accelerated photo-oxidation at 7500 lx light intensity at 30 °C. Degree of oxidation was measured by the indicators of both peroxide value and acid value. These results reveal that lycopene exhibits appreciable activity, which exceeded the activity of BHT, but slightly lower than that of TBHQ.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 236-238)

Pages:

2303-2306

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.236-238.2303

Citation:

Cite this paper

Online since:

May 2011

Authors:

Xi Hong Li, Chang Liu, Ya Jun Sun, Jin Du, Ya Ge Xing, Yao Tang

Keywords:

Acid Value, Lycopene, Oxidative Stability, Peroxide Value, Soybean Oil

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

Citation:

References

[1] I. M. Lilon, A. P. Oscar, V. O. Lynn, L. D. Michael: J. Am. Oil Chem. Soc. Vol. 82 (2008), p.771

Google Scholar

[2] A. L. Branen: J. Am. Oil Chem. Soc. Vol. 52(1975), p.29

Google Scholar

[3] K. Imaida, S. Fukushima, T. Shivai, M. Ohtani, K. Nakanishi, and N. Ito: Carcinogenesis. Vol.4 (1983), p.895

Google Scholar

[4] B.Halliwell, M. A. Murcia, S. Chirico, and O.I. Aruoma: Crit. Rev. Food Sci. Nutr. Vol. 35 (1995), p.7

Google Scholar

[5] P. D. Mascio, S. Kaiser, and H. Sies: Arch. Biochem. Biophys. Vol. 274 (1989), 532

Google Scholar

[6] S.H. Lee, and D.B. Min: J. Agric. Food Chem. Vol. 38 (1990), p.1630

Google Scholar

[7] S. Agarwall, A. Rao, and V.Rao: Lipids, Vol. 33 (1998), p.981

Google Scholar

[8] N. Gámez-Meza, J.A. Noriega-Rodríguez, L.A. Medina-Juárez, J. Ortega-García, R. Cázarez-Casanova, and O. Angulo-Guerrero: J. Am. Oil Chem. Soc. Vol. 76 (1999), p.1445

DOI: 10.1007/s11746-999-0182-4

Google Scholar

[9] Kathleen Warner: J.Agric. Food Chem. Vol. 53 (2005), p.9906

Google Scholar