Slovenian Institute of Hop Research and Brewing, SI-3310 Žalec, Slovenia.
J Agric Food Chem. 2013 Aug 28;61(34):8098-103. doi: 10.1021/jf400309j. Epub 2013 Aug 20.
The influence of deodorization parameters (temperature (T), steam flow (S), time (t)) on the phenolic content and radical scavenging effectiveness (RSE) of methanolic extracts of camelina oil was investigated and analyzed by response-surface methodology (RSM). The phenolic content can be considered to be a linear function of all three parameters. A positive linear relationship between the content of phenolic compounds in deodorized oils and RSE was observed. Deodorization at 210 °C with a steam flow of 3 mL/h for 90 min resulted in the best preservation of phenolics, amounting to 29.9 mg/kg. The lowest reduction from RSE of 12.4 μM Trolox equivalents (TE)/g oil for the crude oil was observed for oil treated at 195 °C and 18 mL/h for 60 min with RSE of 10.1 μM TE/g oil. The lack of correlation between RSE or total phenolic content and oxidative stability (OS) of the deodorized oils suggests that antioxidants in scavenging radicals react by different mechanisms, depending on radical type and reaction medium.
采用响应面法（RSM）研究了脱臭参数（温度（T）、蒸汽流量（S）、时间（t））对荠蓝籽油的甲醇提取物中酚类含量和自由基清除效果（RSE）的影响，并对其进行了分析。酚类含量可以被认为是所有三个参数的线性函数。观察到脱臭油中酚类化合物的含量与 RSE 呈正线性关系。在 210°C 下，用 3 mL/h 的蒸汽处理 90 分钟，可以最好地保留酚类物质，达到 29.9 mg/kg。对于粗油，在 195°C 和 18 mL/h 下处理 60 分钟，RSE 为 10.1 μM TE/g 油，RSE 为 12.4 μM Trolox 当量（TE）/g 油，从 RSE 观察到的还原量最低。抗氧化剂在清除自由基时的反应机制不同，这取决于自由基的类型和反应介质，因此 RSE 或总酚含量与脱臭油的氧化稳定性（OS）之间缺乏相关性。
