Journal
FOOD CHEMISTRY
Volume 383, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132640
Keywords
Natural antioxidants; Eucommia ulmoides seed oil; Oxidative stability; Molecular simulation
Funding
- National Natural Science Foundation of China [51873017]
- CAMS Innovation Fund for Medical Science [CIFMS 2021-I2M-1-026]
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In this study, three natural antioxidants were selected to investigate their oxidation resistance in Eucommia ulmoides seed oil. The experimental results confirmed that these natural antioxidants have better antioxidant activity and protective effect on the oil compared to the synthetic antioxidant BHT.
Eucommia ulmoides seed oil with high health potential is prone to oxidative rancidity due to its rich unsaturated fatty acids. In this work, three natural antioxidants were selected for exploring the oxidation resistance of the oil compared with the common synthetic antioxidant BHT. Antioxidant activity and its dispersion and migration as well as oxygen barrier performance were predicted via the bond dissociation enthalpy (BDE), mean square displacement (MSD), binding energy (E-binding) and permeability coefficient (S). The predicted comprehensive performance is as follows: myricetin > epicatechin > caffeic acid > BHT. Free radical scavenging assay and Rancimat assay confirmed the antioxidant activity and protective effect on oil. That is the protective effect of three natural antioxidants on Eucommia ulmoides seed oil is better than BHT and myricetin shows the optimal comprehensive performance. The induction period of myricetin/lipid system increased 164.5% compared with the control. The experimental results are in good consistent with the simulation predictions.
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