单变种特级初橄油的和挥发性配置的热诱导的改变
Dora Klisović1, Anja Novoselić1, Marina Lukić1
1Institute of Agriculture and Tourism, K. Huguesa 8, HR-52440 Poreč, Croatia.
Foods (Basel, Switzerland)
|November 9, 2024
概括
加热额外处女橄油 (EVOO) 会降解氧化指数,抗氧化活性和化合物. 较高的温度造成了更大的损失,但一些有益的化合物仍然存在,特定的标记物被确定为热氧化.
科学领域:
- 食品化学 食品化学
- 农业科学 农业科学
- 营养科学 营养科学
背景情况:
- 额外处女橄油 (EVOO) 由于其健康益处而受到重视,这些益处归因于其和挥发性化合物.
- 在中常见的热处理可以显著改变EVOO的化学成分和质量.
- 了解热量对特定EVOO品种的影响对于在食品制备过程中保持质量至关重要.
研究的目的:
- 为了研究加热对三种单变种EVOO的氧化指数,抗氧化活性,和挥发性化合物的影响.
- 为了确定EVOO中热氧化的潜在标记物.
- 为了确定种类对热降解的特定反应.
主要方法:
- 来自Leccino,Istarska bjelica和Buža品种的单变种EVOO经过在180°C和220°C的加热.
- 分析了氧化指数,抗氧化活性,化合物和挥发性化合物.
- 使用主要组件分析 (PCA) 来分析数据.
主要成果:
- 加热导致氧化指标,抗氧化活性,和挥发性化合物减少,在更高的温度下,效应更为明显.
- 即使在加热后,也保留了显著水平的化合物和抗氧化活性.
- 鉴定出酸,八度醇, (E) - 2 - 八度醇,六度醇,3 - 坦和1 - -3 - 一是热氧化的潜在标记物.
- PCA表明,挥发性化合物主要通过加热温度来区分样品,而化合物变化则取决于品种和温度的影响.
结论:
- EVOO的热降解取决于温度,影响关键的质量参数.
- 尽管降解,EVOO在典型的温度后仍保留有益的化合物.
- 特定的和挥发性化合物可以作为热氧化指标,品种选择会影响加热过程中油的稳定性.
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