eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2023-08-18 11 8 525 532 10.12691/jfnr-11-8-2 JFNR20231182 article Lixiao Han 1 Jing Ma 1 2 Zhejing Li 2 Hua Zhang zhanghua@ybu.edu.cn, 0000003163@ybu.edu.cn 2 Xuanjun Li zhanghua@ybu.edu.cn, 0000003163@ybu.edu.cn 2 Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs. Yanbian University Yanji 133002 The purpose of this research is to observe the changes in physical and chemical indicators of milk thistle seed oil (MTO) and milk thistle seed oil with resveratrol (MTOR) at the frying temperature, and to explore the antioxidant properties of resveratrol added milk thistle seed oil. The results show the antioxidant effect of resveratrol at the frying temperature. During the heating process, the polyunsaturated fatty acids of MTO is 56.98-52.37(area%) and MTOR is 62.63-56.10(area%) at fresh (0 h) and after heating at frying temperature for 16h , but the degradation rate of ¦Ã-linolenic acid of MTO is 0.835 faster than that of MTOR(0.615), and resveratrol can effectively inhibit the degradation of linoleic acid. There is no significant difference between the three aldehydes groups measured by 1H NMR between MTO and MTOR, which is almost consistent with the trend of thiobarbituric acid reactive substances (TBARs). However, the conjugated trienes (K270) content of MTOR is much lower than that of MTO. Resveratrol is a common natural antioxidant, which can be used for antioxidation of milk thistle seed oil. This study can provide for the antioxidant properties of resveratrol in milk thistle seed oil. http://pubs.sciepub.com/jfnr/11/8/2/jfnr-11-8-2.pdf milk thistle seed oil resveratrol antioxidant aldehydes