Max Rubner-Institut (MRI), Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Working Group for Lipid Research, Schützenberg 12, D-32756 Detmold, Germany.
Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, AB T1K 3M4, Canada.
Food Chem. 2014 May 1;150:494-9. doi: 10.1016/j.foodchem.2013.10.165. Epub 2013 Nov 16.
Recently, we reported the synthesis of a series of dihydrocaffeic acid amides and evaluated their performance as antioxidants for frying applications using a model frying. In the present study, the possibility of a synergy between the amide, N-propyl-N-benzyl-3-(3,4 dihydroxyphenyl)propanamide (DCA) and phosphatidylcholine (PC) was explored in a 6-day actual frying operation. As measured by the amount of polar components (TPC), anisidine value (AnV), changes in fatty acid composition, residual tocopherol and hydroxynonenal (HNE), canola oil containing the formulated antioxidant was twice as stable compared to the regular unfortified oil. At the end of the frying period, the amount of HNE detected in regular canola oil and the fortified sample was at 5.7 and 2.5μg/g, respectively. Thus, the mixture containing phosphatidylcholine and dihydrocaffeic acid amide is a promising antioxidant for frying application.
最近，我们报道了一系列二氢咖啡酸酰胺的合成，并使用模型煎锅评估了它们在煎炸应用中的抗氧化性能。在本研究中，酰胺、N-丙基-N-苄基-3-(3,4-二羟基苯基)丙酰胺（DCA）和磷脂酰胆碱（PC）之间协同作用的可能性在 6 天的实际煎炸操作中进行了探索。通过极性成分（TPC）、茴香胺值（AnV）、脂肪酸组成变化、残留生育酚和羟壬烯醛（HNE）的测量，含有配方抗氧化剂的菜籽油比常规未强化油稳定两倍。在煎炸期结束时，常规菜籽油和强化样品中检测到的 HNE 含量分别为 5.7 和 2.5μg/g。因此，含有磷脂酰胆碱和二氢咖啡酸酰胺的混合物是一种有前途的煎炸用抗氧化剂。
