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不同植物油内源性抗氧化成分对其氧化稳定性的影响
Yuchen Ma1, Guangyi Wang1, Zeyuan Deng1,2
1State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Foods (Basel, Switzerland)
|June 10, 2023
概括
这项研究研究了植物油的氧化,发现和脂肪酸在高温下增强稳定性. 与其他测试油相比,玉米油表现出优越的氧化稳定性.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 生物化学 生物化学
背景情况:
- 可食用植物油容易氧化,影响其质量和营养价值.
- 了解影响油氧化的因素对于食品的保存和健康至关重要.
- 内生抗氧化剂在保护油免受氧化降解方面发挥着重要作用.
研究的目的:
- 评估内源抗氧化成分对十种常见食用植物油氧化的影响.
- 为了研究这些油在不同温度条件下的氧化模式和稳定性.
- 使用先进的评估方法,比较各种植物油的氧化稳定性.
主要方法:
- 用炉试验来评估油的氧化.
- 关键指标包括脂肪酸概况,氧化稳定性指数,酸值,过氧值,p-anisidine值,总氧化值和内源抗氧化剂含量.
- 基于马哈拉诺比斯距离的改进TOPSIS (通过类似于理想解决方案的订单偏好技术) 方法被用于全面评估.
主要成果:
- 托科菲醇,醇和多醇表现出显著的抗氧化活性,尽管烯和多醇的度较低.
- 在高温 (120°C) 时,氧化稳定性与和脂肪酸正相关,与多不和脂肪酸和氧化性负相关.
- 在低温 (62°C) 时,氧化稳定性受到脂肪酸组成和内源性抗氧化剂的影响.
- 玉米油表现出比其他油更好的氧化稳定性,而菜油表现出非常弱的稳定性.
结论:
- 脂肪酸成分是植物油氧化稳定的关键决定因素,特别是在高温下.
- 内生抗氧化剂有助于氧化稳定性,但它们的有效性受度和环境条件的影响.
- 在测试的植物油中,玉米油是氧化稳定的选择,而菜油需要小心处理和储存,以防止降解.
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