Kmiecik Dominik, Gramza-Michałowska Anna, Korczak Józef
Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
Food Chem. 2018 Jan 15;239:858-864. doi: 10.1016/j.foodchem.2017.07.025. Epub 2017 Jul 8.
The aim of the study was to analyze the influence of natural antioxidants on polymerization of partially hydrogenated rapeseed oil heated in 170°C for 40h. In the research ethanolic extracts of green tea leaves (China Lung Ching), yellow tea leaves (China Kakecha), cranberry, blackberry, and lime were used. The yellow and green tea extracts were characterized by the highest content of total polyphenol and antioxidant activity. Polymers of triacylglycerols were found only in the polar fraction of heated oil. During heating, the increase of dimers, trimers, and oligomers was observed. However, it was dependent on the used additives and not directly related to the content of phenolic compounds and their antioxidant activity. The final content of polymers in oil samples increased in the fallowing order: green tea<yellow tea<blackberry<BHT<cranberry<lemon<oil without additives.
该研究的目的是分析天然抗氧化剂对在170°C加热40小时的部分氢化菜籽油聚合的影响。在研究中，使用了绿茶（中国龙井）、黄茶（中国嘉叶茶）、蔓越莓、黑莓和酸橙的乙醇提取物。黄茶和绿茶提取物的总多酚含量和抗氧化活性最高。三酰甘油聚合物仅在加热油的极性部分中被发现。在加热过程中，观察到二聚体、三聚体和低聚物的增加。然而，这取决于所使用的添加剂，与酚类化合物的含量及其抗氧化活性没有直接关系。油样中聚合物的最终含量按以下顺序增加：绿茶＜黄茶＜黑莓＜丁基羟基甲苯＜蔓越莓＜柠檬＜无添加剂的油。
