The development and application of compound formulation of natural antioxidants in maxim. Oil.

Maxim. is valued for its high oil yield, which fruit has high oil content and good health effects. However, the large amount of unsaturated fatty acids in the oil is easily oxidized, and its storage intolerance has seriously restricted its marketing. In order to slow down the oxidation rate of Maxim. oil, this study found that the most effective single antioxidant was rosemary extract through the screening of seven different natural antioxidants. The experiments were designed using the response surface method to compound three individual natural antioxidants with good anti-oxidative effects, namely rosemary extract, tea polyphenol palmitate, and ascorbic acid palmitate. A comprehensive model was established to determine the optimal anti-oxidative compound formulation, which was found to be 0.45 g/kg of rosemary extract +0.21 g/kg of tea polyphenol palmitate. The effectiveness of the best compounded natural antioxidants under simulated frying temperature (160 °C) was then examined. The results showed that the antioxidant capacity of the compound formulation was significantly increased, and the generation of secondary oxidation products was inhibited and the loss of unsaturated fatty acids was reduced. Therefore, the compound antioxidant-added Maxim. oil not only showed good storage resistance, but also improved the safety of use under high temperature environment. The results of this study significantly improved the oxidative stability of Maxim. oil, provided a theoretical basis for replacing synthetic antioxidants, promoted the industrial development of Maxim. oil and expanded other applications.