氧脂类和抗氧化剂在马铃薯片加工过程中对异味前体形成的作用。

The role of oxylipins and antioxidants on off-flavor precursor formation during potato flake processing.

作者信息

Gosset Virginie, Göbel Cornelia, Laine Gaëlle, Delaplace Pierre, du Jardin Patrick, Feussner Ivo, Fauconnier Marie-Laure

机构信息

Gembloux Agricultural University, Belgium.

出版信息

J Agric Food Chem. 2008 Dec 10;56(23):11285-92. doi: 10.1021/jf802167x.

DOI:10.1021/jf802167x

PMID:18989974

Abstract

The impact of processing on nonenzymatic antioxidant degradation and lipid oxidation leading to off-flavor development in potato flakes during storage was investigated. Lipoxygenase activity measurements in parallel with the analysis of lipid oxidation products (oxylipins) profiles using HPLC showed that the processing conditions used inhibited efficiently enzymatic lipid oxidation. However, nonenzymatic lipid oxidation products were found throughout processing and in fresh potato flakes. Furthermore, these autoxidative processes cannot be inactivated by the main endogenous nonenzymatic antioxidants in potato tubers (ascorbic acid, phenolic compounds and carotenoids), as these antioxidants are degraded during processing. Indeed, leaching and thermal treatments taking place during processing lead to a decrease of about 95%, 82% and 27% in the content of ascorbic acid, phenolic compounds and carotenoids, respectively. Therefore, storage is a critical step to prevent off-flavor development in potato flakes. Specific attention has thus to be paid on the use of efficient exogenous antioxidants as well as on storage conditions.

摘要

研究了加工过程对马铃薯片在储存期间非酶抗氧化剂降解和脂质氧化导致异味产生的影响。通过与使用高效液相色谱分析脂质氧化产物（氧脂素）谱并行进行脂氧合酶活性测量表明，所采用的加工条件有效抑制了酶促脂质氧化。然而，在整个加工过程以及新鲜马铃薯片中都发现了非酶脂质氧化产物。此外，这些自氧化过程不能被马铃薯块茎中的主要内源性非酶抗氧化剂（抗坏血酸、酚类化合物和类胡萝卜素）灭活，因为这些抗氧化剂在加工过程中会降解。实际上，加工过程中发生的浸出和热处理分别导致抗坏血酸、酚类化合物和类胡萝卜素含量降低约95%、82%和27%。因此，储存是防止马铃薯片产生异味的关键步骤。因此，必须特别关注高效外源抗氧化剂的使用以及储存条件。