Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 91775-1163, Mashhad, Iran.
ETH Zurich, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
Food Chem. 2018 Apr 1;244:29-35. doi: 10.1016/j.foodchem.2017.10.025. Epub 2017 Oct 7.
Lipid peroxidation and polar compounds formation in sunflower oil triacylglycerols at 120°C were investigated in the presence of gallic acid (GA), methyl gallate (MG), MG/GA combinations (75:25, 50:50, and 25:75), and tert-butylhydroquinone (TBHQ). Hydroperoxide-based kinetic parameters (IP, induction period, min; k, rate constant during IP, meq/kgmin) of control sample (38.0; 2.0346) were considerably improved by TBHQ (201.1; 0.0267), followed by GA (163.8; 0.0837), MG (151.2; 0.0983), and the combinations (∼184.4; ∼0.0861) with an average synergy of 18.6%. Regarding the polar compounds inhibition, the best antioxidant performance (the ratio of IP to oxidized triacylglycerol monomers at IP, min/%; time reaching 10% of triacylglycerol dimers and polymers, min) in general belonged to MG/GA 75:25 (42.4; 263.0), GA (43.2; 249.9), MG (38.0; 237.5), and TBHQ (17.7; 214.4), respectively. The kinetic parameters based on the formation of polar compounds than hydroperoxides provided more reliable results to evaluate antioxidant potency at high temperature.
在 120°C 下，研究了没食子酸（GA）、甲基没食子酸（MG）、MG/GA 混合物（75:25、50:50 和 25:75）和叔丁基对苯二酚（TBHQ）存在时葵花籽油三酰基甘油的脂质过氧化和极性化合物形成。对照样品（38.0；2.0346）的基于氢过氧化物的动力学参数（IP，诱导期，min；k，IP 期间的速率常数，meq/kgmin）通过 TBHQ（201.1；0.0267）得到了极大的改善，其次是 GA（163.8；0.0837）、MG（151.2；0.0983）和混合物（约 184.4；约 0.0861），平均协同作用为 18.6%。关于极性化合物的抑制，一般来说，最好的抗氧化性能（IP 与 IP 时氧化三酰基甘油单体的比例，min/%；达到三酰基甘油二聚体和聚合物的 10%所需的时间，min）属于 MG/GA 75:25（42.4；263.0）、GA（43.2；249.9）、MG（38.0；237.5）和 TBHQ（17.7；214.4）。基于极性化合物形成的动力学参数比基于氢过氧化物的动力学参数提供了更可靠的结果，可用于评估高温下的抗氧化能力。
