Antioxidant Effects of Endogenous Components in Vegetable Oils

Different endogenous components (tocopherols, phytosterols, polyphenols and squalene) of vegetable oils were added to compounded vegetable oils to investigate the antioxidant effects. Using a Schaal oven-accelerated experiment, the effects of endogenous antioxidants on the oxidative stability of compounded oils were examined by changes of fatty acid composition, acid value, peroxide value, anisidine value, and total oxidative value. The results demonstrated that the individual tocopherols and polyphenols showed a substantial antioxidant impact, and the antioxidant effect increased with concentration. As the concentrations of tocopherols and squalene increased, the combined of tocopherols and squalene showed antagonistic antioxidant effects and then synergistic effects, and the presence of squalene significantly increased the antioxidant capacity of tocopherols when the tocopherol content was greater than 480 mg/kg (P