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Natural antioxidants, especially those used in edible oil, are safer compared to chemically synthesized antioxidants. Therefore, research on natural antioxidants has become prevelant. Antioxidant peptides derived from food protein can effectively prevent oil oxidation. Protein hydrolyzation is widely applied for the production of antioxidant peptides in industry, and bioinformatics is employed nowadays to generate the desired peptide sequence. Furthermore, the mechanism of antioxidant peptides in the oil system is still controversial, which limits the further development of antioxidant peptides as food antioxidants. This review introduces the preparation method of antioxidant peptides and their mechanisms as well as applications in the oil. It will help to comprehensively understand the function of antioxidant peptides and promote their development in the oil field. [ABSTRACT FROM AUTHOR]

Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light irradiated with titanium dioxide (UV/TiO2) was able to effectively reduce odorous aldehyde concentrations, which would produce undesired flavors. Specifically, reductions in the E-2-Decenal, 1-octen-3-ol and hexanoic acid in EPO reached 50, 75.2 and 61.4% after a UV/TiO2 process of 5 min, respectively. The odor active values (OAV) and hierarchical cluster analysis (HCA) showed that the result of the 5 min group was similar to that of the original oil. In addition, the physicochemical characteristics of EPO after processing did not change significantly. The result of the aroma profile analysis was consistent with the OAV and HCA results. Therefore, it has been concluded that 5 min UV/TiO2 treatment could degrade some volatile compounds and provide a potential deodorization method for industry. [ABSTRACT FROM AUTHOR]

Vegetable oil phospholipids can be divided into hydratable phospholipids (HP) and non-hydratable phospholipids (NHP). The general process of alkali refining or hydration degumming can remove most of the phospholipids, and the rest is mainly non-hydratable phospholipids. A non-hydratable phospholipid has obvious hydrophobicity, which cannot be completely removed even after 16 times of washing, so the non-hydratable phospholipid is the main research target of vegetable oil degumming. In order to better understand and study the non-hydratable phospholipids, the chemical composition and origin of non-hydratable phospholipids in vegetable oil are discussed. The advantages and disadvantages of these various detection and removal methods are analyzed in this paper. [ABSTRACT FROM AUTHOR]