Luzia Débora Maria Moreno, Jorge Neuza
Department of Food Engeneering and Technology, São Paulo State University, São José do Rio Preto, Brazil 15054-000.
Nat Prod Commun. 2009 Nov;4(11):1553-6.
The synergistic effect of lemon seed extract with tert-butylhydroquinone (TBHQ) in soybean oil subjected to thermoxidation by Rancimat was investigated, and the influence of these antioxidants on a-tocopherol degradation in thermoxidized soybean oil. Control, LSE (2400 mg/kg Lemon Seed Extract), TBHQ (50 mg/kg), Mixture 1 (LSE + 50 mg/kg TBHQ) and Mixture 2 (LSE + 25 mg/kg TBHQ) were subjected to 180 degrees C for 20 h. Samples were taken at time 0, 5, 10, 15 and 20 h intervals and analysed for oxidative stability and alpha-tocopherol content. LSE and Mixtures 1 and 2 showed the capacity of retarding lipid oxidation when added to soya oil and also contributed to alpha-tocopherol retention in oil heated at high temperatures. However, Mixtures 1 and 2 added to the oil presented a greater antioxidant power, consequently proving the antioxidants synergistic effect.
研究了柠檬籽提取物与叔丁基对苯二酚（TBHQ）在通过Rancimat法进行热氧化的大豆油中的协同作用，以及这些抗氧化剂对热氧化大豆油中α-生育酚降解的影响。对照组、LSE（2400毫克/千克柠檬籽提取物）、TBHQ（50毫克/千克）、混合物1（LSE + 50毫克/千克TBHQ）和混合物2（LSE + 25毫克/千克TBHQ）在180℃下处理20小时。每隔0、5、10、15和20小时取样，并分析其氧化稳定性和α-生育酚含量。当添加到大豆油中时，LSE以及混合物1和2表现出延缓脂质氧化的能力，并且有助于在高温加热的油中保留α-生育酚。然而，添加到油中的混合物1和2表现出更大的抗氧化能力，从而证明了抗氧化剂的协同作用。
