Effects of soybean lecithin on the oxidation stability of super olein

The change of peroxide value( POV) in super olein when different concentration of soybean lecithin was added in order to study the effects of soybean lecithin on oxidative stability of super olein.Antioxidation activity of soybean lecithin on super olein was studied using peroxide value( POV) by Schaal oven-storage test and shelf life of super olein was predicted when it was added with different concentration soybean lecithin according to Arrhenius equation. Oxidation induction period( IP) of sample was also tested using Rancimat method. Results showed that the antioxidant effects was relative with addition amount of soybean lecithin,as the soybean lecithin was increased,the reaction activation energy was increased and the oxidation reaction rate reduced accordingly,the reaction activation energy was increased by 5.84 k J / mol compared with blank sample when added 1.00%soybean lecithin.According to shelf life formulas,when the peroxide value of super olein was 1 meq / kg,the shelf life was increased by 7 months at 20 ℃ when 1.00% soybean lecithin was added,and the calculated Oxidation Protection Factor( P_f) of soybean lecithin was 1 ~ 2. It showed that the soybean lecithin was a good natural antioxidant for super olein.