氧醇注入额外处女橄油:减少氧化,增强抗氧化潜力和增强烤期间的物理化学稳定性的关键
Taha Mehany1, José M González-Sáiz1, Consuelo Pizarro1
1Department of Chemistry, University of La Rioja, 26006 Logroño, Spain.
Antioxidants (Basel, Switzerland)
|April 14, 2025
概括
在油炸过程中,将酸 (HTyr) 提取物添加到特黄橄油 (EVOO) 中,可以提高热稳定性和抗氧化能力. 这提高了油的质量和稳定性,为合成抗氧化剂提供了天然的替代品.
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:
- 特别初橄油 (EVOO) 容易在高温加工过程中降解,如油炸.
- 多化合物,特别是氧醇 (HTyr),以其抗氧化特性而闻名.
- 外源添加HTyr可能会增强油的稳定性和油在油炸过程中的健康益处.
研究的目的:
- 评估外源性酸 (HTyr) 在深条件下对各种特级初橄油 (EVOO) 品种的物理化学稳定性的影响.
- 为了比较HTyr补充的EVOO与精炼橄油,向日油和高油性向日油的性能.
- 确定最佳的油炸参数,以保持油质量和最大限度地提高抗氧化剂的潜力.
主要方法:
- 分析了包括酸度,K232,K270,ΔK,过氧化物值 (PV),无氧化物值 (AnV),TOTOX,折射率 (RI),胡卜素和叶绿素在内的物理化学参数.
- 使用DPPH (2,2-二-1-皮克里利水) 试验评估了抗氧化能力.
- 油在170~210°C的温度下进行深,持续3~6小时,添加或不添加HTyr.
主要成果:
- 与对照组相比,添加HTyr并在170°C下3小时的EVOO品种表现出优越的热稳定性,较低的酸度和减少的氧化.
- 特定的EVOO品种如Royuela,Koroneiki和Manzanilla在最佳条件下显示了最低的降解指数 (K232,K270,TOTOX).
- 丰富HTyr显著提高了所有油类型的激素清除活性 (DPPH),增强了整体抗氧化能力.
结论:
- 用氧醇 (HTyr) 丰富的深EVOO显示出增强的热稳定性,低水解和氧化,并保持了诸如叶绿素和胡卜素等有益化合物的水平.
- 添加HTyr作为强大的稳定剂,支持EFSA的健康声明,并为食品工业提供合成抗氧化剂的天然替代品.
- 油补充是一种有希望的策略,可以提高油的质量,稳定性和健康益处,特别是在苛刻的工业加工条件下.
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