对花生油质量特征,抗氧化属性和化合物成分的不同预处理方法的比较研究
Mingfei Hao1, Yaping Lv1, Yuanyi Xiong1
1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center of cereal Fermentation and Food Biomanufacturing, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
Food chemistry
|November 6, 2024
概括
红外线烤显著增强了花生油.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业化学 农业化学
- 营养生物化学 营养生物化学
背景情况:
- 热预处理对于提取花生油至关重要,影响效率和质量.
- 了解烤对花生油的影响对于优化加工至关重要.
研究的目的:
- 调查不同方法 (烤箱,红外线,微波) 对花生油质量的影响.
- 分析物理化学性质,抗氧化活性和化合物的变化.
主要方法:
- 花生样本经过烤箱烤 (OR),红外线烤 (IRR) 和微波烤 (MR).
- 评估了质量特征,氧化诱导指数和抗氧化活性 (DPPH,ABTS).
- 分析了化合物组成,重点是自由 (Free-P).
主要成果:
- 所有的烤方法都改变了花生油的物理化学特性和生物活性化合物.
- 红外线烧烤 (IRR) 产生了最高的氧化诱导指数,并显著提高了抗氧化活性 (55% DPPH,121% ABTS).
- IRR治疗导致自由 (Free-P) 增加了六倍,这与增强的抗氧化特征有很强的相关性.
结论:
- 红外线烤制是一种有前途的方法,可以提高花生油的抗氧化性能.
- 自由素是加工花生油抗氧化能力的关键贡献者.
- 这些发现为优化花生油加工技术以提高质量提供了有价值的见解.
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