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.

The pollution of phthalic acid esters (PAEs) in edible oils is a serious problem. In the current study, we attempt to remove dibutyl phthalate ester (DBP) from evening primrose oil (EPO) with modified activated clay. The activated clay, commonly used for de-coloration in the oil refining process, was modified by chitosan and hexadecyl trimethyl ammonium bromide (CTAB). The modifications were characterized by SEM, XRD, and FT-IR. We further tested the DBP adsorption capacity of CTAB/chitosan-clay and found that the removal rate was 27.56% which was 3.24 times higher than with pristine activated clay. In addition, the CTAB/chitosan-clay composite treatment had no significant effect on the quality of evening primrose oil. In summary, the CTAB/chitosan-clay composite has a stronger DBP adsorption capacity and can be used as a new adsorbent for removing DBP during the de-coloration process of evening primrose oil.