油脂在加速氧化贮藏过程中受芝麻提取物影响的氧化稳定性。
Oxidative stability of vegetable oils as affected by sesame extracts during accelerated oxidative storage.
机构信息
Food Science and Technology, Faculty of Agriculture, Fayoum University, Al Fayyum, Egypt.
Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt.
出版信息
J Food Sci Technol. 2013 Oct;50(5):868-78. doi: 10.1007/s13197-011-0419-8. Epub 2011 Jun 10.
Abstract
In vitro antioxidant activities and protective effects of sesame cake extract in stabilising sunflower and soybean oils were tested. Total phenolic, flavonoid and flavonol contents in the extract of sesame cake were 1.94 ± 0.02 (mg gallic acid equivalent (GAE) g(-1) dry weight (DW)), 0.88 ± 0.02 (mg quercetin equivalent (QE) g(-1) DW), and 0.40 ± 0.02 (mg QE g(-1) DW), respectively. Protective effects of sesame cake extract in stabilizing sunflower and soybean oils were tested, compared to synthetic antioxidants, by measuring their peroxide values (PV), conjugated dienes (CD), conjugated trienes (CT), and p-anisidine value during accelerated storage. Results indicated that sesame cake extract exhibited stronger antioxidant activity than BHT and BHA. However, its antioxidant activity was less than that of TBHQ.
摘要
对芝麻饼提取物的体外抗氧化活性及其在稳定葵花籽油和大豆油中的保护作用进行了测试。芝麻饼提取物中的总酚、类黄酮和黄酮醇含量分别为 1.94±0.02（mg 没食子酸当量（GAE）g(-1) 干重（DW））、0.88±0.02（mg 槲皮素当量（QE）g(-1) DW）和 0.40±0.02（mg QE g(-1) DW）。通过测量加速储存过程中的过氧化物值（PV）、共轭二烯（CD）、共轭三烯（CT）和对茴香胺值，比较了芝麻饼提取物与合成抗氧化剂对稳定葵花籽油和大豆油的保护作用。结果表明，芝麻饼提取物的抗氧化活性强于 BHT 和 BHA，但弱于 TBHQ。
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