芝麻醇对内源性物质的影响和核桃油的氧化稳定性
Qin Cheng1, Yuanyuan Bao1, Qi Lin1
1College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China.
Frontiers in nutrition
|November 1, 2024
概括
芝麻醇 (SP) 和一种复合抗氧化剂 (AC) 通过抑制氧化和保存不和脂肪酸,显著改善了核桃油的稳定性. 这些天然抗氧化剂为它们在食品保存中的应用提供了理论基础.
科学领域:
- 食品科学 食品科学 食品科学
- 氧化化学 有氧化化学
- 自然产品 化学 化学
背景情况:
- 核桃油由于其高不和脂肪酸含量容易氧化.
- 氧化导致营养成分的降解和感觉性质的不良变化.
- 自然抗氧化剂可能会减轻油中的脂质氧化.
研究的目的:
- 评估芝麻醇 (SP) 和一种复合抗氧化剂 (AC) 在增强核桃油稳定性的有效性.
- 研究这些抗氧化剂在氧化过程中对内源性特征的影响.
- 为在核桃油中应用天然抗氧化剂提供理论参考.
主要方法:
- 核桃油用芝麻醇 (SP),复合抗氧化剂AC,35%芝麻油 (35%-SO) 和对照剂 (TBHQ,BHA,酸) 进行处理.
- 通过分析过氧值,酸值,碳化合物,合烯酸,醇,黄类,醇,维生素E,β-胡卜素和脂肪酸来监测氧化.
- 评估了内源性抗氧化成分和氧化标志物之间的相关性.
主要成果:
- 抑制SP,AC和35%-SO会增加过氧化物值,酸值和碳化合物.
- 这些抗氧化剂还防止了β-胡卜素,总醇,总醇和维生素E的减少.
- 核桃油中的不和脂肪酸受到保护,AC,SP和35%-SO处理与空白油相比显示增加或减少损失.
结论:
- 芝麻醇 (SP) 和复合抗氧化剂AC显示出显著的抗氧化作用,增强了核桃油的稳定性.
- 添加抗氧化剂可保存内源成分,并保护对油质至关重要的不和脂肪酸.
- 这些发现支持醇和复合抗氧化剂的应用,以改善核桃油的保质期.
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