Effects of Tea (Camellia Sinensis O. Kuntze) Seed Oil and Some Antioxidant Substances on the Change of Quality of Linseed Oil and Walnut Oil During Storage Time

Received: 24-02-2020

Accepted: 17-04-2020

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Issue: Vol. 18 No. 3 (2020)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Thao, P., Hang, T., & Son, V. (2024). Effects of Tea (Camellia Sinensis O. Kuntze) Seed Oil and Some Antioxidant Substances on the Change of Quality of Linseed Oil and Walnut Oil During Storage Time. Vietnam Journal of Agricultural Sciences, 18(3), 221–229. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/653

Effects of Tea (Camellia Sinensis O. Kuntze) Seed Oil and Some Antioxidant Substances on the Change of Quality of Linseed Oil and Walnut Oil During Storage Time

Phan Thi Phuong Thao (*) 1, 2 , Tran Thi Thu Hang 2 , Vu Hong Son 1

  • 1 Viện Công nghệ sinh học và Công nghệ thực phẩm, Trường Đại học Bách khoa Hà Nội
  • 2 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam

    • Keywords

    Tea seed oil, antioxidant substance, linseed oil, walnut oil

    Abstract


    This study was conducted to evaluate the effectiveness of tea seed oil (TSO) compared with the addition of some antioxidant substancessuch as BHA, BHT, d-α-tocopherol during storagetime(at 60C for 12 days according to the Schaal experiment, 2010) for susceptible oils such as linseed oil (LSO) and walnut oil (WNO). Peroxide (PV) and Para-anisidine (P-av) values ​​were monitored during oxidation of the two oils at 0and 12 days of storage. The Totox value has assessed the formation of LSO first and second oxidation products after 12 days of storage in the control and formula supplemented with 0.02% BHA + BHT, 0.03% tocopherol, 3% TSO, 6% TSO respectively 176.06; 139.3; 154.38; 138.34 and 110.31. In WNO, this value was 204.56 respectively; 173.12; 177.93; 170.46 and 154.29. In this study, TSO was shown to have higher potential than BHA, BHT, tocopherol when blended with 6% TSO. Blending 3% TSO had preservation effect as good as BHA + BHT at the concentrations of 0.0 2% and D-α-tocopherol at 0.03% in inhibiting the oxidation of LSO and WNO.

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