Kinetics of stepwise peroxidation of rapeseed oil,flaxseed oil,high oleic peanut oil and high oleic sunflower oil under heating conditionsOA
This study investigates the oxidative stability of rapeseed,flaxseed,high oleic peanut,and high oleic sunflower oils during short-term thermal oxidation.By monitoring peroxide value(PV)and thiobarbituric acid reactive substances(TBARS)levels before and after purification and at 100℃and 180℃,the oxidative behavior and antioxidant capacity of each oil under high temperature conditions were evaluated.Additionally,the depletion patterns of tocopherols and sterols during thermal oxidation were analyzed.To elucidate oxidation mechanisms,the kinetics of lipid hydroperoxide(LOOH)concentration changes in the oils were examined.Results indicate that high oleic peanut oil exhibits superior oxidative stability,maintaining lower PV and TBARS levels throughout the heating cycle.Tocopherol and sterol depletion correlated positively with oxidation time and temperature,and the heat loss varied among different oils.Kinetic modeling revealed that oils with a more diverse fatty acid composition tend to undergo stepwise oxidation.High oleic peanut oil,flaxseed oil and high oleic sunflower oil displayed a single-step reaction,whereas rapeseed oil progressed through a two-step reaction before reaching a typical termination phase.
Boqi Qian;Aijun Zhou;Dang Wang;Xin Lv;Hong Chen;Zisong Li;Qianchun Deng;Fang Wei
Key Laboratory of Oilseeds Processing of Ministry of Agriculture,and Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan,Hubei,430062,PR China Hubei Hongshan Laboratory,Wuhan,Hubei,430070,PR China Department of Technology Materials Science and Engineering,Wuhan Institute of Technology,Wuhan,Hubei,430205,PR ChinaDepartment of Technology Materials Science and Engineering,Wuhan Institute of Technology,Wuhan,Hubei,430205,PR ChinaKey Laboratory of Oilseeds Processing of Ministry of Agriculture,and Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan,Hubei,430062,PR China Hubei Hongshan Laboratory,Wuhan,Hubei,430070,PR ChinaKey Laboratory of Oilseeds Processing of Ministry of Agriculture,and Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan,Hubei,430062,PR China Hubei Hongshan Laboratory,Wuhan,Hubei,430070,PR ChinaKey Laboratory of Oilseeds Processing of Ministry of Agriculture,and Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan,Hubei,430062,PR China Hubei Hongshan Laboratory,Wuhan,Hubei,430070,PR ChinaShandong Xingquan Oil Co.,Ltd,PR ChinaKey Laboratory of Oilseeds Processing of Ministry of Agriculture,and Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan,Hubei,430062,PR China Hubei Hongshan Laboratory,Wuhan,Hubei,430070,PR ChinaKey Laboratory of Oilseeds Processing of Ministry of Agriculture,and Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Wuhan,Hubei,430062,PR China Hubei Hongshan Laboratory,Wuhan,Hubei,430070,PR China
轻工纺织
Oxidative stabilityActive componentsThermal oxidationKinetic model
《Oil Crop Science》 2026 (2)
P.188-196,9
funded by National Key R&D Program Key Special Project(Grant No.2024YFF1106100)National Natural Science Foundation of China(Grant No.32472446 and 22301313)Taishan Industrial Experts Program,Chinese Academy of Agricultural Sciences Outstanding Young Talents Project(Grant No.Y2025YC103)Hubei Provincial Technology Innovation Project(Grant No.2024BBB084 and 2025BBB065)Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2013-OCRI)。
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