Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Oxford, UK.
Int J Food Sci Nutr. 2009;60 Suppl 7:289-96. doi: 10.1080/09637480903103774. Epub 2009 Jul 25.
Four out of eight 'healthier' oils-namely, almond oil, avocado oil, hazelnut oil and macadamia nut oil-studied were rich sources of monounsaturated fatty acids like olive oil. Grape seed oil, rice barn oil (marketed recently), toasted sesame oil and walnut oil contained high levels of essential fatty acids. The order of oxidative stability determined by Rancimat measuring of the induction period at four temperatures (90 degrees C, 100 degrees C, 110 degrees C, and 120 degrees C) was found to be macadamia oil > rice bran oil approximately toasted sesame oil > avocado oil > almond oil > hazelnut oil > grape seed oil > walnut oil. High-level monounsaturated fatty acid oils gave a linear relationship between 100 times the reciprocal of the induction period against the total unsaturated fatty acid content obtained as %C18:2 + 0.08 x C18:1 + 2.08 x %C18:3, while the polyunsaturated fatty acid oils gave an exponential relationship. In the case of rice bran and hazelnut oils, shelf-life prediction from the extrapolation of the Arrhenius plots and the Q(10) factors was compared well with that of storage time given by the oil producers. In the cases of the other oils (with an exception of macadamia nut oil), the predicted shelf-lives were significantly lower than that of the storage times; especially, walnut oil (very prone to oxidation) gave 15-20 times lower shelf-life than the best-before storage life.
在研究的八种“更健康”的油中，有四种——杏仁油、鳄梨油、榛子油和澳洲坚果油——是橄榄油中富含的单不饱和脂肪酸的丰富来源。葡萄籽油、米糠油（最近上市）、烤芝麻油和核桃油含有高水平的必需脂肪酸。通过在四个温度（90°C、100°C、110°C 和 120°C）下用 Rancimat 测量诱导期来确定的氧化稳定性顺序为：澳洲坚果油>米糠油≈烤芝麻油>鳄梨油>杏仁油>榛子油>葡萄籽油>核桃油。高水平的单不饱和脂肪酸油在 100 倍诱导期倒数与作为%C18:2+0.08xC18:1+2.08x%C18:3 的总不饱和脂肪酸含量之间呈现线性关系，而多不饱和脂肪酸油则呈现指数关系。对于米糠油和榛子油，通过对 Arrhenius 图和 Q(10)因子的外推来预测保质期与油生产商提供的储存时间相比非常吻合。在其他油的情况下（澳洲坚果油除外），预测的保质期明显低于储存时间；特别是，核桃油（非常容易氧化）的保质期比最佳储存寿命低 15-20 倍。
