摩林加,乳和朱果种子冷压油:特征特征,热性能和氧化稳定性
Haifa Sebii1,2, Sirine Karra1,3, Abir Mokni Ghribi1,4
1Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP:3038, Tunisia.
Foods (Basel, Switzerland)
|May 11, 2024
概括
朱油的质量,营养价值和氧化稳定性优于莫林加和乳油. 它的高聚醇含量使其成为各种应用的有希望的候选人.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 分析化学 分析化学
背景情况:
- 冷压种子油因其营养和潜在的健康益处而受到越来越多的关注.
- 了解这些油的特征形状,热性能和氧化稳定性对于它们的应用至关重要.
- 莫林加树,乳树和朱树种子油是有价值的生物活性化合物的未充分探索的来源.
研究的目的:
- 为了比较冷压莫林加,乳和朱种子油的特征概况,热性能和氧化稳定性.
- 评估这些种子油的营养质量和生物活性化合物含量.
- 为了确定在各种行业中潜在使用的最稳定的石油.
主要方法:
- 使用冷压方法提取油.
- 油的特性,包括酸度,紫外线吸收度和多含量分析.
- 使用热图和甘油三基组分析进行热性质评估.
- 在加速储存过程中通过监测灭绝系数 (K232和K270) 来评估氧化稳定性.
主要成果:
- 朱古巴种子油表现出优越的质量参数,包括较低的酸度 (0.762%) 和较高的多含量 (90%的清除能力).
- 乳油的紫外线吸收性 (UV-C,UV-B,UV-A) 与莫林加和朱油 (UV-B,UV-A) 相比更大.
- 朱朱种子油表现出最高的氧化稳定性,在15°C完全液化,储存期间灭绝系数变化最小.
结论:
- 朱古巴种子油在研究中的油中具有最佳质量和最高的氧化稳定性,这是由于其丰富的多含量.
- 独特的甘油三形状和热性质影响每个种子油的稳定性和潜在应用.
- 冷压朱,莫林加和乳种子油具有营养价值,需要进一步研究食品和化品应用.
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