Comparative Study on Antioxidation Effect of Three Different Food Antioxidants on Walnut Oil

Taking POV as evaluation criterion, the antioxidative property of BHT, TBHQ and sesamol on walnut oil was comparatively studied during the storage. The results indicated that the POV of the control after having been stored for 10d at （60±2）℃ was 87.35 mmol/kg, whereas the POV of walnut oil with 0.10% (w/w) BHT, 0.10% (w/w) TBHQ and 0.10% (w/w) sesamol as antioxidant after 10d storage under the same condition was 11.50 mmol/kg, 5.05 mmol/kg and 10.36 mmol/kg individually. It was concluded that the antioxidant effect of 0.10% TBHQ on walnut oil was the best, followed by 0.10% sesamol and 0.10% BHT.