Tikekar Rohan V, Ludescher Richard D, Karwe Mukund V
Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, USA.
J Agric Food Chem. 2008 Nov 26;56(22):10675-8. doi: 10.1021/jf801729m.
The processing stability of squalene in amaranth and the antioxidant capacity of the oil-rich fraction of amaranth were studied. The processes investigated were continuous puffing and roasting. Puffing was carried out using a single screw extruder, while roasting was carried out in a convection oven. High-performance liquid chromatography was used to quantify squalene content before and after processing. The L-ORAC method was used to study the antioxidant activity of pure squalene and lipophilic amaranth extract containing squalene. It was found that squalene was stable during all of the processing operations with a maximum loss of 12% during roasting (150 degrees C, 20 min) and no loss during puffing. The L-ORAC test showed pure squalene to be a weak antioxidant, whereas the lipophilic extract of amaranth showed higher antioxidant activity as compared to pure squalene at the same concentration, suggesting that tocotrienols and other minor ingredients also played a role as antioxidants.
研究了苋菜中角鲨烯的加工稳定性以及苋菜富油部分的抗氧化能力。所研究的加工过程为连续膨化和烘焙。膨化使用单螺杆挤出机进行，烘焙则在对流烘箱中进行。采用高效液相色谱法对加工前后的角鲨烯含量进行定量。采用L-ORAC法研究纯角鲨烯和含角鲨烯的亲脂性苋菜提取物的抗氧化活性。结果发现，在所有加工操作过程中角鲨烯都是稳定的，烘焙过程中（150℃，20分钟）最大损失为12%，膨化过程中无损失。L-ORAC测试表明纯角鲨烯是一种弱抗氧化剂，而苋菜的亲脂性提取物在相同浓度下比纯角鲨烯表现出更高的抗氧化活性，这表明生育三烯酚和其他次要成分也起到了抗氧化剂的作用。
