Til Oil Oxidation Stability From Different Extraction Methods Of Research

Linseed oil can be extracted by three different methods. By measuring the characteristics of indicators, such as peroxide value, etc., to study the oxidation stability. These include cold pressing, hexane extraction and supercritical CO2 extraction. According to the analysis of the oxidation stability of linseed oil extracted by the three methods above, this paper makes clear the influence of the extract presses, the storage environment and the natural antioxidants in making the oil. In this article, the following conclusions are reached.1. By detecting the physical and chemical eigenvalues of the different extracted linseed oils and then by analyzing the acid value, iodine value, viscosity and peroxide value, the result shows that the effect of extracted methods on the physical and chemical eigenvalues is not significant. However, the different methods significantly effect the oxidation stability of linseed oil during the presses of oxidation. In addition, the linseed oil extracted by supercritical CO2 extraction is the least resistant.2. The peroxide value was used as the index to evaluate the stability of linseed oil in the study of the influence of environmental factors. These environmental factors include temperature, illumination and oxygen. As a result, the oxidation rate will be faster with the increase of temperature. Also, the rate of the oil oxidation, which is stored in the open and exposed glass bottles, is higher than those stored in a covered and dark glass bottle. The order of how significant these three factors are in influencing the oxidation stability of linseed oil follows the following hierarchy: oxygen> illumination >temperature.3. In this study, five types of natural antioxidant tocopherols, polyphenols, rosemary, lecithin, and phytic acid) were assessed relative to the effect on the oxidation of cold pressed linseed oil. It is demonstrated that polyphenols, rosemary, lecithin and phytic acid all enhance the oxidation stability, but the rosemary is the most significant. Conversely, tocopherols promote oxidation which means that it is unsuitable for the antioxidant. The function of combining is more significant than single function, and the function of jointing phytic acid and rosemary is the most effective in the antioxidant.