Abstract:
Properties of cold pressed walnut oil were monitored under storage conditions of darkness and room temperature over 2 months. Accordingly to the independent spectral and analytical data, DLTP which has been added in the walnut oil, shows itself as pro-oxidant, rather than antioxidant for this food product, and thus is not suitable for it. The linear regressions demonstrate synergetic super-addition effect of AAP-OG compositions, beneficial for increasing of walnut oil stability by safety amounts of antioxidants. A joint use of these antioxidants in small amounts significantly reduces lipid oxidation and increases the shelf life of walnut oil.