STUDY ON EFFECT OF PHENOLIC EXTRACTS FROM CAMELLIA OLEIFERA SEED CAKE ON THE FORMATION OF MONOEPOXY OLEIC ACIDS BASED ON RESPONSE SURFACE METHODOLOGY

The frying process is one of the excellent ways for food to have ideal sensory. However, some harmful substances may also be produced, such as aldehydes and monoepoxy oleic acid. In this experiment, Camellia oleifera seed cake extract (CSCE) was used as the test material, and the antioxidant activity of the extract was evaluated by the determination of antioxidant indexes. The synergistic effect of the extract and TBHQ in inhibiting oil oxidation was studied. The colorimetric method was used to determine total phenol content of the extract was determined by high performance liquid chromatography to determine the composition and content of polyphenols in the polyphenol extract of Camellia oleifera seed cake. The results show that CSCE can significantly reduce monocpoxy oleic acid. In addition, CSCE has a better inhibitory effect on monoepoxy fatty acids than TBHQ. Our results may help provide reference and guidance for finding new natural antioxidants.