Effects of dietary Clostridium butyricum and rumen protected fat on meat quality,oxidative stability,and chemical composition of finishing goats

Background Clostridium butyricum(CB)is a probiotic that can regulate intestinal microbial composition and improve meat quality.Rumen protected fat(RPF)has been shown to increase the dietary energy density and provide essential fatty acids.However,it is still unknown whether dietary supplementation with CB and RPF exerts beneficial effects on growth performance and nutritional value of goat meat.This study aimed to investigate the effects of dietary CB and RPF supplementation on growth performance,meat quality,oxidative stability,and meat nutritional value of finishing goats.Thirty-two goats(initial body weight,20.5±0.82 kg)were used in a completely randomized block design with a 2 RPF supplementation(0 vs.30 g/d)×2 CB supplementation(0 vs.1.0 g/d)factorial treatment arrangement.The experiment included a 14-d adaptation and 70-d data and sample collection period.The goats were fed a diet consisted of 400 g/kg peanut seedling and 600 g/kg corn-based concentrate(dry matter basis).Result Interaction between CB and RPF was rarely observed on the variables measured,except that shear force was reduced(P<0.05)by adding CB or RPF alone or their combination;the increased intramuscular fat(IMF)content with adding RPF was more pronounced(P<0.05)with CB than without CB addition.The pH24h(P=0.009),a*values(P=0.007),total antioxidant capacity(P=0.050),glutathione peroxidase activities(P=0.006),concentrations of 18:3(P<0.001),20:5(P=0.003)and total polyunsaturated fatty acids(P=0.048)were increased,whereas the L*values(P<0.001),shear force(P=0.050)and malondialdehyde content(P=0.044)were decreased by adding CB.Furthermore,CB supplementation increased essential amino acid(P=0.027),flavor amino acid(P=0.010)and total amino acid contents(P=0.024)as well as upregulated the expression of lipoprotein lipase(P=0.034)and peroxisome proliferator-activated receptorγ(PPARγ)(P=0.012),and downregulated the expression of stearoyl-CoA desaturase(SCD)(P=0.034).The RPF supplementation increased dry matter intake(P=0.005),averaged daily gain(trend,P=0.058),hot carcass weight(P=0.046),backfat thickness(P=0.006),concentrations of 16:0(P<0.001)and c9-18:1(P=0.002),and decreased the shear force(P<0.001),isoleucine(P=0.049)and lysine content(P=0.003)of meat.In addition,the expressions of acetyl-CoA carboxylase(P=0.003),fatty acid synthase(P=0.038),SCD(P<0.001)and PPARγ(P=0.022)were upregulated due to RPF supplementation,resulting in higher(P<0.001)content of IMF.Conclusions CB and RPF could be fed to goats for improving the growth performance,carcass traits and meat quality,and promote fat deposition by upregulating the expression of lipogenic genes of Longissimus thoracis muscle.

The changes of Trp-deficient linusorb during the oxidation and the influence ofγ-tocopherol on their oxidative stability

Linusorbs(LOs),particularly the Methionine(Met)-containing yet Tryptophan(Trp)-free LO(CLB and CLP),play a significant role in shaping the quality and sensory attributes of flaxseed oil.To investigate the stability of these LOs and their oxidized forms during accelerated oxidation,the polar fractions of crude flaxseed oil were selectively removed using silica absorption and then reintroduced separately into the oil matrix along with LOs andγ-tocopherol(γ-T).Through comprehensive analysis of oxidative stability indexes,LOs content changes,oxidation kinetics,and the correlation between LOs and oxidative stability indexes,we observed that the LOs fraction alone exhibited a moderate antioxidant effect on the peroxide value(PV)but a weaker effect on the panisidine value(p-AV)of flaxseed oil.However,upon addition ofγ-T,we observed a weak synergistic effect betweenγ-T and LOs in suppressing PV,while a stronger effect in suppressing p-AV.Additionally,a comparison of the oxidation kinetics of different LOs indicated thatγ-T preferentially protected the oxidation of CLP over CLB.Similar protective trends ofγ-T towards the methionine sulfoxide(MetO)and methionine sulfoxide(MetO2)form of LOs were also observed,albeit to a lesser extent.Correlation analysis revealed that changes in Metcontaining LOs,particularly CLP,showed a high correlation with PV in the tested matrices,while MetOcontaining LOs better depicted changes in p-AV.Importantly,CLP demonstrated higher susceptibility to the influence of antioxidants,making it more suitable for evaluating the peroxide value in flaxseed oil samples.

Effects of Dietary Isoflavone Supplementation on Meat Quality and Oxidative Stability During Storage in Lingnan Yellow Broilers

To investigate the effects of a synthetic isoflavone （SI） on meat quality and oxidative stability, 1 500 43-d-old Lingnan yellow male broilers were randomly assigned to five dietary treatments： diets supplemented with 0, 10, 20, 40, or 80 mg SI kg-1, fed ad libitum for a period of 3 wk. After refrigerated storage, a＊ value of the meat increased with dietary SI supplementation using 10 and 40 mg kg-1 level （P〈0.05）, L＊ value decreased （P〈0.05）, and 40 mg kg-j increased the pH （P〈0.05）. Supplementation with SI, at all levels, increased water holding capacity （P〈0.05） and decreased lactic acid content of meat （P〈0.05）. The concentration of malondialdehyde at 72 h decreased linearly （P=0.005） and quadratically （P=0.004） with increasing levels of SI. Dietary SI at 20 and 40 mg kg-1 levels enhanced total superoxide dismutase activity in meat （P〈0.05）. Meat pH quadratically decreased as the storage time increased （P〈0.05）, with the highest value at 24 h （P〈0.05）. Lactic acid and malondialdehyde concentrations of meat increased over time, with value at 96 h being far higher than at earlier times （P〈0.05）. Supplemental SI linearly and quadratically increased the mRNA abundance ofglutathione peroxidase （GPX） （P=0.001 and P=0.002） and catalase （CAT） （P=0.003 and P=0.006） in breast muscle. The results from this study indicate that dietary supplementation with SI can improve meat quality during refrigerated storage by decreasing lipid peroxidation and enhancing oxidative stability and, for male broilers from 43 to 63 d of age, the optimal level of SI was 40 mg kg-1.

Effect of natural and synthetic antioxidants on oxidative stability of FAMEs obtained from hevea brasiliensis

Biodiesel(fatty acid alkyl esters),an alternate to fossil fuel,has the tendency of autoxidation and hence requires antioxidants for long term storage.The influence of synthetic and natural antioxidants on the oxidative stability was analysed for fresh FAMEs(fatty acid methyl esters)obtained from hevea brasiliensis at 140 C.Higher activity was observed for synthetic antioxidants following the order of GA】BHT】DTBP】Q】GT-M】PH-M】GT-C,whereas the oxidative stability of stored FAMEs samples measured at 110 C reveals a nearly inverse trend.Storage stability was tested for the FAMEs obtained from hevea brasiliensis stored at 30 C,after addition of synthetic and natural antioxidants—butylated hydroxytoluene(BHT),2,6-di-tert-butylphenol(DTBP),quercetin(Q),gallic acid(GA),methanol extracts from green tea(GTM),pomegranate hull(PH-M),and chloroform extract of green tea(GT-C).Antioxidant activities above 1500 ppm was in the order of DTBP】BHT】GA】GT-C】GT-M】Q】PH-M.Synthetic antioxidants have been found more efficient to improve the storage stability of FAMEs obtained from hevea brasiliensis.DTBP in particular has the highest protection factor.

Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils

The increasing demand of natural food from consumers has limited the use of traditional methods to control the oxidation of lipids,such as synthetic antioxidants and hydrogenation.Besides,it has been reported that the use of enzymes is efficient to eliminate dissolved oxygen in foods such as vegetable oils.Laccase is a polyphenol oxidase and the reduction of oxygen to water is accompanied by the oxidation,typically,of a phenolic substrate.Laccase have become important,industrially relevant enzymes that can be used for a number of diverse applications such waste detoxification,textile dye transformation,food technologic uses,biosensor and analytical applications,bioethanol production,among others.The target of this study was to evaluate the effect of laccase enzyme from Trametes versicolor,on the oxidative stability of sesame,chia,peanut and sunflower oils,measured through the peroxide value(PV)and conjugated dienes(K232)and trienes(K270).The samples of oil with laccase showed higher PV,K232 and K270 than their corresponding controls,under the conditions evaluated(room temperature and 60◦C).The results suggest that fungal laccase has an unexpected pro-oxidant effect on vegetable oils,possibly promoted by products derived from the oxidation of phenols by enzymatic action.

Effects of Creatine Monohydrate Diet on Muscle Metabolism,Quality,Sensory and Oxidative Stability of Pork in Female,Entire and Castrated Male Pigs

Forty-two (42) finishing pigs (entire males—EM, surgical castrates—SC and gilts—G, each of 14)—progeny of Landracesows and Hampshire × Pietrain boars, were included in the trial. They were randomly divided into control and experimental groups(each of seven). Control groups were fed the standard diet without any supplement. Experimental groups received standard diet withthe same composition as control but with supplement of creatine monohydrate (CMH, 2.0 g/kg of feed) for 30 d prior to slaughter.Sex of pigs had significant effect (p < 0.05) on drip loss and tenderness of pork when EM showed higher drip loss than SC and lowertenderness compared to other two groups (4.71% vs. 3.80%, resp. 3.23 vs. 3.91 and 4.12). Creatine level in plasma was increased byCMH supplementation in 46% in EM, 43% in SC and 41% in G. Similarly, concentration of phosphocreatine (PCr) in muscleincreased in 84% in EM, 88% in SC and 83% in G, respectively. CMH also improved meat colour L* (50.03 vs. 48.88) and reduceddrip loss in both EM (5.24% vs. 4.18%) and G (4.48% vs. 3.60%). Higher tenderness and better oxidative stability of pork after CMHsupplementation was found in all three sexes.

Impact of deacidification processes on the quality and oxidative stability of walnut oil

In order to select an appropriate deacidification process and improve the quality of walnut oil,low-temperature cold-pressed crude walnut oil was used as raw material.Deacidified walnut oil was prepared using three deacidification processes:chemical deacidification(CD),adsorption deacidification(AD),and molecular distillation deacidification(MDD).The physicochemical properties,nutritional components,and in vitro antioxidant activities of the resulting deacidified walnut oils were comparatively analyzed.The results indicate that the fatty acid content in walnut oil exhibits fluctuating changes during the three different deacidification processes.The MDD shows a higher deacidification rate,reaching 94.06%,which is superior to the other two methods.Additionally,the AD retains more total phenols and tocopherols,with retention rates of 95.79%and 74.62%,respectively;whereas MDD is more effective at retaining phytosterols,achieving a retention rate of 98.09%.All these methods displayed positive impacts on the in vitro antioxidant capacity and oil stability of walnut oil,with ferric-reducing antioxidant power(FRAP)content and oxidative stability time were significantly reduced.-whencompared to the untreated crude oil Among them,AD had the greatest impact on oxidative stability index(OSI),with its decreasing from 2.06 h to 0.82 h.Overall,compared to CD or MDD,the AD has best application prospects in preserving nutritional components.

Effect of dietary supplementation with sugar cane extract on meat quality and oxidative stability in finishing pigs

The aim of the present study was to investigate the effect of dietary supplementation with sugar cane extract(SCE) on meat quality and oxidative stability of Longissimus dorsi muscle in finishing pigs.Eighteen barrows(Duroc × Landrace × Jiaxing Black), with an average initial body weight of 62.1 ± 5.0 kg,were randomly allotted to 1 of 3 diets with 6 replicates per treatment for 42 days. The diets comprised a normal diet and the normal diets supplemented with 5 and 25 g/kg SCE. The results showed that SCE supplementation did not affect final body weight of finishing pigs. Dietary SCE supplementation significantly increased(P < 0.05) Longissimus dorsi muscle pH_(24 h),and tended to reduce(P < 0.1) and significantly decreased(P < 0.05) shear force, drip loss, myofiber cross sectional area and lactate dehydrogenase activity at 5 and 25 g/kg, respectively. Meanwhile, dietary SCE treatments significantly decreased(P < 0.05) malonaldehyde content and total superoxide dismutase activity in Longissimus dorsi muscle, and tended to reduce(P < 0.1) malonaldehyde content in serum. Altogether, these data indicate that SCE is an effective feed additive to improve pork meat quality, and the underlying mechanism may be partly due to the improved oxidative stability induced by dietary SCE supplementation.

Evaluation and improvement of the oxidative stability of leather fatliquors

Fatliquor oxidation may give leather unpleasant odor,and excessive amounts of Cr(VI)and volatile organic com-pounds.The accurate evaluation and improvement of the oxidative stability of fatliquors are of great significance to high-quality leather manufacturing.We proposed a set of practical methods for evaluating the oxidative stability of fatliquors on the basis of oxidation induction time,change in iodine value(∆IV),and change in acid value(∆AV)under accelerated oxidation conditions(at 100°C with 10 L/h of air).Oxidation induction time is a highly sensitive marker for quantifying the oxidative stability of fatliquors,and∆IV and∆AV that are low cost and easy to operate are useful in evaluating the oxidative stability of fatliquors when the oxidation induction time is less than 22 h.The number of double bonds in fatliquors is an important factor affecting oxidative stability.The sulfation modification of fatliquors that greatly reduces double bonds and the addition of antioxidants,especially butylated hydroxyanisole and butylated hydroxytoluene,markedly improve oxidative stability of fatliquors.

Determination of the oxidative stability of olive oil using an integrated system based on dielectric spectroscopy and computer vision

During storage,olive oil may suffer degradation leading to an inferior quality level when purchased and consumed.Oxidative stability is one of the most important parameters for maintaining the quality of olive oil,which affects its acceptability and market value.The current methods of predicting the oxidative stability of edible oils are costly and time-consuming.The aim of the present research is to demonstrate the use of dielectric spectroscopy integrated with computer vision for determining the oxidative stability index(OSI)of olive oil.The most effective features were selected from the extracted dielectric and visual features for each olive oil sample.Three machine learning techniques were employed to process the raw data to develop an oxidative stability prediction algorithm,including artificial neural network(ANN),support vector machine(SVM)and multiple linear regression(MLR).The predictive models showed a great agreement with the results obtained by the Rancimat instrument that was used as a reference method.The best result for modelling the oxidative stability of olive oil was obtained using SVM technique with the R-value of 0.979.It can be concluded that this new approach may be utilized as a perfect replacement for quicker and cheaper assessment of olive oil oxidation.

Recent progress in the thermal treatment of oilseeds and oil oxidative stability:A review

Oxidative deterioration of vegetable oils is of great importance in the food industry.In China,vegetable oils produced via thermal pretreatment are popular owing to their strong oil flavor and enhanced yield.Here,we review:(i)the currently employed thermal treatment methods of oilseeds before oil extraction;(ii)effects of thermal treatments on the physicochemical properties,contents of minor lipid components,and oxidative stability of vegetable oils;and(iii)Maillard model systems that are related to oil and oilseed chemistry.Among the thermal pretreatment technologies,microwave and infrared radiations are promising,but these are not performed on the same large production scales as roasting.For most oilseeds,thermal treatments increase the yield of extracted oil and content of minor lipid compounds in the oil,such as polyphenols,tocopherols,and phytosterols.In addition,some Maillard reaction products(MRPs)generated by heating oilseeds have been extracted.The presence of both minor lipids and MRPs in the oil confers improved oxidative stability.However,the mechanism or relationship between thermal treatment and oxidative stability is yet to be clearly elucidated because vegetable oil oxidation is dependent on variables such as unsaturation,concentration and types of minor lipid components,MRPs,and the potential synergistic effects of these components.Recently,several Maillard reaction models related to thermally treated oilseeds have been established,suggesting that MRPs play a critical role during oxidation.However,comprehensive identification of antioxidants and the mechanism by which they inhibit oxidation are lacking.Future research can be performed to establish models that would help elucidate the antioxidative mechanisms of MRPs for more oilseeds.Using these models,it will be possible to predict the oil quality after processing,based on the presence of MRPs and oil chemistry.

Compositional characteristics and oxidative stability of chia seed oil(Salvia hispanica L)

Fatty acid composition and triacylglycerols(TAG)profile of chia seed oil were determined.The main fatty acids present in the tested oil wereα-linolenic acid(Ln,61.1%)>linoleic acid(L,16.6%)>palmitic acid(P,6.7%)>oleic acid(O,6.0%)>stearic acid(S,3.2%).Five major triacylglycerols in chia oil were LnLnLn,LnLLn,LnLnP,LnOLn,and LLLn and these contributed more than 76%to the total.The oxidative stability under autoxidative and photooxidative conditions before and after the removal of their minor components was also determined.In addition,tocols,chlorophylls and carotenoids were measured in the oil.Oil samples were stripped of their minor components by using a facile silicic acid and charcoal in one pot rather than in a column.Storage under Schaal oven condition and photooxidation were also monitored for both crude oil(non-stripped)and stripped oil using stationary phase material.Total tocopherol contents were in the order ofβ−/γ-282.68,δ-47.44,andα-tocopherols 10.94 mg/kg of oil.Stripping removed all the minor components including tocopherols,chlorophylls and carotenoids.Oxidative stability of the tested seed oil was primarily affected by its composition of fatty acids,triacylglycerols,minor components,and storage conditions.

Processed beetroot(Beta vulgaris L.)as a natural antioxidant in mayonnaise:Effects on physical stability,texture and sensory attributes

The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available product.Processing of beetroot had an impact on the structural integrity of the antioxidants present.Microwaving(960 W for 7 min)was advantageous for preserving the betalain and polyphenol content of beetroot compared to roasting(180◦C for 90 min)and boiling(100◦C for 30 min).The oxidative stability of mayonnaise samples was determined by Rancimat and the thiobarbituric(TBA)assay.The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks(4◦C).Although no significant differences(P>0.05)were detected between the mayonnaise samples containing beetroot and the commercial control,the latter was less susceptible to oxidation during storage.The turbiscan stability index(TSI)revealed that the commercial mayonnaise was less prone to destabilization phenomena.All the textural parameters increased with the incorporation of beetroot.The sensory evaluation revealed that,with the exception of graininess and uniformity,most of the sensory attributes are preserved if not improved with the addition of beetroot.

Kinetic Study of the Oxidative Degradation of Choiba Oil(Dipteryx oleifera Benth.)with Addition of Rosemary Extract(Rosmarinus officinalis L.)

Choibá (Dipteryx oleifera Benth.) is a promising source of edible oil with high nutritional quality and a significant content of oleic acid (52% - 54%). To promote Choibá as source of edible oil is necessary to ensure its stability along the time of production, distribution and storage. Loss of nutritional and organoleptic quality in lipids is mainly due to lipid peroxidation reactions. The aim of this research was to evaluate the oxidative stability of Choibá oil at 100°C ± 1°C with aeration (1150 mL air/min) supplemented with rosemary extract (Rosmarinus officinalis L.), at 1000 mg/L (RE1000) and 1500 mg/L (RE1500), and with BHT (200 mg/L) and from this results to evaluate the degradation kinetics and shelf-life of Choibá oil at 35°C, 45°C and 55°C without addition of antioxidants (Control) and with addition of best concentration of rosemary extract obtained from previous study. Progress in oil oxidation was measured through the extent of oxidation products: peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Results revealed that the addition of rosemary extract at 1500 mg/L significantly reduced de formation of hydroperoxides (PV), more than BHT. Through correlations between concentrations of antioxidant (including control without antioxidant) with peroxide values, the kinetics of degradation and shelf-life of Choibá oil with predictive models are evaluated in real time and accelerated (35°C, 45°C and 55°C) using the Arrhenius equation. In addition, the oxidation reactions of this oil follow a first order kinetic model for PV and zero order kinetic model for TBARS. The rate of formation of PV was dependent on the storage temperature, according to the Arrhenius equation with the activation energy of 4611.5071 J/mol for Control and 7409.5771 J/mol for RE1500 treatment. The result of TBARS didn’t adjust to Arrhenius model, thus measurement of malondialdehyde (MDA) wasn’t a useful parameter for shelf-life determination of Choibá oil.

Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature

The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was investigated.The concentrations of SO in the SFO were 0,10%,20%,and 30%by volume.The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils'composition during heating at frying temperature(180℃).The results showed that the oxidation parameters(free fatty acid,peroxide value,p-anisidine value,total oxidation status,thiobarbituric acid value,and color index)increased significantly in SFO compared to blends or SO during thermal treatment.During heating,the concentration of polyunsaturated fatty acids(PUFA)was reduced with increased level of saturated fatty acids;these results were observed more in SFO than those of SO or blend oils.However,the presence of SO in SFO reduced the decomposition of PUFA.In Fourier-transform infrared spectroscopy,the peak intensities were significantly altered in SFO compared to the blend oils during heating.Based on the most analytical data,it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils,showing a lower degree of oxidation occurred in blends.The best frying performance for the SFO was achieved by using 30%SO extracted from the roasted sesame seed.This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.

A Comparative Study of Stability of Extra Virgin Olive Oil, Virgin Coconut Oil and Grape Seed Oil against Domestic Deep Frying

The aim of this study was to evaluate the relative stability of extra virgin olive oil （EVOO）, virgin coconut oil （VCO） and grape seed oil （GSO） against domestic deep frying. Oil samples were subjected to deep frying at 190 ℃ for 30, 60, and 90 min and then compared with fresh oil samples in terms of fatty acid composition, peroxide value （PV）, p-anisidine value （p-AV）, total oxidation value （TOTOX）, iodine value （IV）, free fatty acid content （%FFA） and total phenolic content （TPC）. Experimental results showed that the changes in the fatty acid composition, p-AV and TOTOX were in the order, GSO 〉 EVOO 〉 VCO throughout the experiment, while PV was in the order, VCO 〉 EVO0 〉 GSO. Meanwhile, the reduction in the IV was in the order, GSO 〉 VCO 〉 EVOO throughout the experiment. On the other hand, the changes in the %FFA were in the order, VCO 〉 GSO 〉 EVO0 throughout the experiment. VCO had the greatest stability against domestic deep frying, followed by EVO0 and GSO had the least stability against domestics deep frying.

Effect of Biodiesel on Oxidation Stability, Detergency and Antiwear Ability of Diesel Oil

Different contents of biodiesel and petrodiesel were incorporated into diesel engine oils. The oxidative stability, detergency and antiwear performance of the formulated diesel oils were evaluated. The results indicated that, compared with petrodiesel, biodiesel was more liable to promote oxidation degradation of diesel oils, leading to worse oxidative stability, detergency and antiwear ability of the oils.

Progression in the Oxidation Stability of MXenes

MXenes are under the spotlight due to their versatile physicochemical characteristics. Since their discovery in 2011, significant advancements have been achieved in their synthesis and application sectors. However, the spontaneous oxidation of MXenes, which is critical to its processing and product lifespan, has gotten less attention due to its chemical complexity and poorly understood oxidation mechanism. This perspective focuses on the oxidation stability of MXenes and addresses the most recent advancements in understanding and the possible countermeasures to limit the spontaneous oxidation of MXenes. A section is dedicated to the presently accessible methods for monitoring oxidation, with a discussion on the debatable oxidation mechanism and coherently operating factors that contribute to the complexity of MXenes oxidation. The current potential solutions for mitigating MXenes oxidation and the existing challenges are also discussed with prospects to prolong MXene's shelf-life storage and expand their application scope.

Quality, fatty acid composition and oxidation stability of ten cold-pressed seed oils

Cold-pressed oils from six herb plant seeds and four woody plant seeds were analyzed and compared for their quality characteristics such as oil, crud protein, shell, and moisture content, fatty acid （FA） compositions and oxidation stability. Results showed that walnut kernel contained the greatest amount of seed oil and safflower seed contained the lowest. Safflower, pumpkin, hemp, camellia and peony seeds had high shell content, their kernel oil content significantly increased after shelling. These oils had significant differences （p〈0.01） in levels of fatty acids and the ratio of n-6：n-3 fatty acids. Camellia, safflower, and flax seed oil contained the highest oleic acid, linoleic acid, and a-linolenic acid respectively. Hemp seed oil was observed in a 3.53：1 ratio of n-6 and n-3 fatty acids. All these ten oils were obviously different in moisture and volatile content, acid value, peroxide value and induction period （IP） （p〈0.01）. IP of peony seed oil was lowest （0.94 h） and almond oil was the highest （14.10 h）. IP of oils negatively correlated with polyunsaturated fatty acids content ^=-0.664, p=0.036）. These studies of ten cold-pressed oils may provide better explanation for their potential health benefits and further developing their commercial value.

Lipid oxidation in food science and nutritional health: A comprehensive review

Food provides abundant nutrients for human beings, but also has sensory functions and physiological regulation.Lipids are the main components of food as well as the important structural and functional components of cells.Nevertheless, lipids are easily oxidized by different ways, such as thermal oxidation and air oxidation. Lipidoxidation has adverse effects on food quality and human health. Therefore, efforts should be made to reduce lipidoxidation and improve its stability. This review focuses on important knowledge about lipid oxidation, includingthe concept of lipids and lipid oxidation, the main pathways and mechanisms of lipid oxidation, factors affectinglipid oxidation, strategies to improve the stability of lipid oxidation, and the recent research progress of lipidoxidation in food science and nutritional health.