Biotechnology Division, Taiwan Agricultural Research Institute, 41362 Wufeng District, Taichung, Taiwan, Republic of China,
Appl Microbiol Biotechnol. 2013 Nov;97(22):9675-83. doi: 10.1007/s00253-013-5183-4. Epub 2013 Sep 10.
Marine microalga Nannochloropsis oculata possesses nutrients valuable for human health. In this study, we added freeze-dried N. oculata powder to soybean oil and observed a remarkable inhibition in oil oxidation. The amount of microalgae powder added was positively correlated to the increase in oil stability. The addition of 5.0 % (w/w) microalgae powder increased the oil stability index (OSI) values of soybean oil more than twofold at the tested temperatures 120 and 130 °C. N. oculata contains high levels of both phenolic compounds and α-tocopherols that could be the contributors to such an increase of the OSI. Two methods were conducted to assay the active ingredients released from microalgae: one employed three solvent systems to extract the microalgae and the other was the soybean oil added with microalgae. Analyses of free radical scavenging and reducing power suggested that the phenolic compounds dominated the antioxidation activities in soybean oil when it was infused with the microalgae powder. Our results suggest that N. oculata could potentially be used as an additive in cooking oil to increase the shelf life and nutritional value of the oil and to reduce the production of free radicals from lipid oxidation when the oil is used at high-temperature cooking processes.
海洋微藻眼斑拟微绿球藻含有对人体健康有益的营养物质。在本研究中，我们向大豆油中添加了冻干的眼斑拟微绿球藻粉末，观察到其对油脂氧化有显著的抑制作用。添加的微藻粉数量与油稳定性的增加呈正相关。在测试温度 120 和 130°C 下，添加 5.0%（w/w）的微藻粉使大豆油的稳定性指数（OSI）值增加了两倍以上。眼斑拟微绿球藻含有高浓度的酚类化合物和α-生育酚，这可能是 OSI 增加的原因。我们采用两种方法检测从微藻中释放的活性成分：一种方法使用三种溶剂系统提取微藻，另一种方法是将微藻添加到大豆油中。自由基清除和还原能力分析表明，当将微藻粉末注入大豆油中时，酚类化合物在大豆油的抗氧化活性中占主导地位。我们的研究结果表明，眼斑拟微绿球藻可能可作为食用油的添加剂，以增加油的保质期和营养价值，并减少高温烹饪过程中油脂氧化产生的自由基。
