论角鲨烯在橄榄油稳定性中的作用。

On the role of squalene in olive oil stability.

作者信息

Psomiadou E, Tsimidou M

机构信息

Laboratory of Food Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54006 Thessaloniki, Greece.

出版信息

J Agric Food Chem. 1999 Oct;47(10):4025-32. doi: 10.1021/jf990173b.

DOI:10.1021/jf990173b

PMID:10552760

Abstract

The role of squalene in olive oil stability was studied for various concentrations and experimental conditions. No effect was found in induction periods of olive oil at elevated temperatures using the Rancimat apparatus. Samples were then stored at 40 and 62 degrees C in the dark, and the extent of oxidation was followed by periodic measurements of peroxide value and conjugated dienes. A concentration dependent moderate antioxidant activity was evidenced which was stronger in the case of olive oil compared to that found for sunflower oil and lard. In the presence of alpha-tocopherol (100 mg/kg) and caffeic acid (10 mg/kg) the contribution of squalene (7000 mg/kg) was not significant. No radical scavenging activity was observed using DPPH(*) in 2-propanol. The weak antioxidant activity of squalene in olive oil may be explained by competitive oxidation of the different lipids present which leads to a reduction of the oxidation rate. Squalene plays a rather confined role in olive oil stability even at low temperatures.

摘要

研究了不同浓度和实验条件下角鲨烯在橄榄油稳定性中的作用。使用Rancimat仪器在高温下未发现角鲨烯对橄榄油诱导期有影响。然后将样品在40℃和62℃黑暗条件下储存，通过定期测量过氧化值和共轭二烯来跟踪氧化程度。结果表明角鲨烯具有浓度依赖性的中等抗氧化活性，与向日葵油和猪油相比，在橄榄油中这种活性更强。在存在α-生育酚（100mg/kg）和咖啡酸（10mg/kg）的情况下，角鲨烯（7000mg/kg）的贡献不显著。在2-丙醇中使用DPPH（*）未观察到自由基清除活性。橄榄油中角鲨烯的弱抗氧化活性可能是由于存在的不同脂质发生竞争性氧化，导致氧化速率降低。即使在低温下，角鲨烯在橄榄油稳定性中所起的作用也相当有限。