Department of Nutritional and Physiological Chemistry, University of Vienna , A-1090 Vienna, Austria.
J Agric Food Chem. 2014 Mar 12;62(10):2297-305. doi: 10.1021/jf405736j. Epub 2014 Feb 26.
Light, temperature, and oxygen availability has been shown to promote rancidity in vegetable oils. However, the contribution of each of these environmental factors to lipid oxidation in oil stored under household conditions is not known. We aimed to identify the major inducer of oxidative deterioration of soybean oil stored at constant (67.0 mL) or increasing (67.0-283 mL) headspace volume, 22 or 32 °C, with or without illumination by cold fluorescent light for 56 days by means of fatty acid composition, peroxide value, formation of conjugated dienes, lipid radicals, hexanal, and the decrease in the contents of tocopherols. Soybean oil stored in the dark for 56 days showed an increase of the peroxide value by 124 ± 0.62% (p = 0.006), whereas exposure of the oil to light in a cycle of 12 h light alternating with 12 h darkness for 56 days led to a rise of the peroxide value by 1473 ± 1.79% (p ≤ 0.001). Little effects on the oxidative status of the oil were observed after elevating the temperature from 22 to 32 °C and the headspace volume from 67.0 to 283 mL during 56 days of storage. We conclude that storing soybean oil in transparent bottles under household conditions might pose an increased risk for accelerated lipid oxidation induced by exposure to cold fluorescent light.
光照、温度和氧气供应已被证明会促进植物油的酸败。然而，在家庭储存条件下，这些环境因素中每一种对储存油中脂质氧化的贡献尚不清楚。我们的目的是通过脂肪酸组成、过氧化物值、共轭二烯形成、脂质自由基、己醛和生育酚含量下降，来确定在恒定（67.0 mL）或增加（67.0-283 mL）顶空体积、22 或 32°C 条件下，用或不用冷荧光灯照射，储存 56 天后大豆油氧化劣变的主要诱导因素。在黑暗中储存 56 天的大豆油的过氧化物值增加了 124 ± 0.62%（p = 0.006），而将油暴露于光下，在 12 h 光照和 12 h 黑暗的循环中照射 56 天，导致过氧化物值增加了 1473 ± 1.79%（p ≤ 0.001）。在储存 56 天期间，将温度从 22°C 升高到 32°C 以及将顶空体积从 67.0 mL 增加到 283 mL，对油的氧化状态几乎没有影响。我们的结论是，在家庭条件下将大豆油储存在透明瓶中可能会增加由于暴露于冷荧光灯下而导致的脂质加速氧化的风险。
