草本叶子可以抑制佩里拉油的氧化
Shinji Yamashita1, Azusa Miwa1, Yu Hinata2
1Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine.
Journal of nutritional science and vitaminology
|November 8, 2023
概括
富含胡卜素和叶绿素的植物提取物可以防止油氧化. 这项研究表明,草药有效地延长了香油的保质期,香油是阿尔法-烯酸的来源.
科学领域:
- 食品科学 食品科学 食品科学
- 植物化学 植物化学
- 氧化化学 有氧化化学
背景情况:
- 佩里拉油含有丰富的α-烯酸,由于其高反应性,容易氧化.
- 氧化会缩短油的保质期,限制其作为食物来源的使用.
- 寻求天然抗氧化剂来提高食用油的稳定性.
研究的目的:
- 评估各种植物材料的抗氧化特性.
- 研究植物材料在抑制油氧化中的有效性.
- 为了确定关键的植物化学物质,负责抗氧化活性在油稳定.
主要方法:
- 对15种植物材料进行选,以检测其,胡卜素和叶绿素含量.
- 评估激素清除活性和脂质过氧化抑制.
- 用植物材料化油,并在8周内测量过氧化物值.
- 将植物物质的疗效与阿斯科比尔棕酸盐作为阳性对照进行比较.
主要成果:
- 植物材料显示了多种类型的,胡卜素和叶绿素水平,与抗氧化活性相关.
- 含量与激素清除和脂质过氧化抑制正相关.
- 草药中的胡卜素和叶绿素显著抑制了油氧化,在这个方面表现优于.
- 安吉利卡,阿斯特拉加卢斯和蒂姆叶表现出与阿斯科尔比尔棕酸盐相当的有效性.
结论:
- 富含胡卜素和叶绿素的草本提取物在黑暗条件下有效防止油氧化.
- 可以利用植物材料来增强氧化稳定性并延长油的保质期.
- 这项研究突出了天然植物化合物的潜力,以保存油中的n-3多不和脂肪酸.
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