用来提高日油的稳定性:一项关于土耳其在加速氧化过程中的抗氧化作用的研究
1Department of Food Engineering, Faculty of Engineering, Van Yuzuncu Yil University, Van, Turkey.
Journal of food science
|October 30, 2024
概括
土耳其石表现出显著的抗氧化特性,有效抑制向日油中的氧化. 这种天然物质显示出商业用途的潜力,用于保护脂肪和油免受降解.
科学领域:
- 食品科学 食品科学 食品科学
- 自然产品 化学 化学
- 分析化学 分析化学
背景情况:
- 蜂是一种来自蜜蜂的树脂,以其抗氧化能力而闻名.
- 脂肪和油的氧化降解是食品行业的一个主要问题.
- 合成抗氧化剂,如丁酸 (BHT) 是常用的,但面临审查.
研究的目的:
- 为了评估来自土耳其16个省份的样的抗氧化潜力.
- 为了确定 прополис在防止向日油氧化恶化的有效性.
- 为了比较的抗氧化活性与合成抗氧化剂,BHT.
主要方法:
- 通过使用1,1-二-2-皮克利水 (DPPH) 和2,2------------------------ (ABTS) 的测定来评估抗氧化活性.
- 测量总含量. 测量总含量.
- 在加速氧化下评估甲醇提取物对日油中过氧化值 (PV) 和p-anisidine值 (p-AV) 的影响.
- 在不同度下对BHT的 прополис疗效进行比较.
主要成果:
- прополис样本显示出强烈的DPPH抑制 (28.1%-92.5%),超过BHT (24.5%).
- 的ABTS激素清除活性 (262-1370μmol托洛克斯/g) 显著高于BHT (224μmol托洛克斯/g).
- 提取物 (1000 ppm) 在减少向日油中的过氧化物和p-anisidine值方面比BHT (200 ppm) 更有效,这表明氧化稳定性优越.
结论:
- 土耳其石具有相当大的抗氧化特性.
- 粉有效地延迟了向日油的氧化.
- 是一种可行的天然替代品,用于商业应用,延迟脂肪和油氧化.
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