USDA, ARS, NCAUR, Functional Foods Research Unit, 1815 N. Univ., St. Peoria, IL, U.S.A.
Harris County Inst. of Forensic Sciences, 1861 Old Spanish Trail, Houston, TX, U.S.A.
J Food Sci. 2018 Feb;83(2):266-274. doi: 10.1111/1750-3841.14037. Epub 2018 Jan 16.
Annatto tocotrienols (AnT3), which contain approximately 90% δ-tocotrienol (δ-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants in frying oil and in tortilla chips during storage. AnT3 did not significantly affect the stability of the oil during frying or the sensory profiles of freshly fried chips. The naturally present α-tocopherol (α-T) in the oil degraded at a lower rate in the presence of AnT3, resulting in significantly higher α-T by the end of the frying study. Levels of tocopherols and tocotrienols in the chips mirrored oil levels. AnT3 did not affect the sensory profile of the chips after 1 wk of storage at 50 °C, but after 3 wk of storage, the control chips had higher levels of painty and rancid flavors compared to chips with AnT3. Headspace hexanal was also significantly higher in the control chips compared to the chips with AnT3 after 3 wk of storage.
Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of α tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods.
添加到用于炸玉米片的中油酸葵花籽油中的胭脂树橙三烯酚（AnT3）含有约 90%的 δ-生育三烯酚（δ-T3）。目的是评估其在油炸过程中的稳定性、在油炸食品中的吸收情况以及在油炸过程中和储存过程中作为抗氧化剂在油和玉米片中的活性。AnT3 不会显著影响油在油炸过程中的稳定性或新鲜炸薯片的感官特性。油中天然存在的 α-生育酚（α-T）在 AnT3 存在下降解速度较慢，因此在油炸研究结束时，α-T 的含量显著增加。薯片的生育酚和三烯酚含量与油的水平一致。在 50°C 下储存 1 周后，AnT3 不会影响薯片的感官特性，但在储存 3 周后，与含有 AnT3 的薯片相比，对照薯片的油腻味和腐臭味明显更高。在储存 3 周后，对照薯片的顶空己醛含量也明显高于含有 AnT3 的薯片。
胭脂树橙三烯酚，主要含有 δ-和 γ-生育三烯酚，被添加到用于炸玉米片的中油酸葵花籽油中。三烯酚与油一起被薯片吸收。它们在油炸过程中减缓了 α 生育酚的降解速度，并降低了在高温下储存 3 周的薯片的油腻味和腐臭味评分以及顶空己醛含量。结果表明，玉米片等油炸小吃可能是饮食中富含生育三烯酚的合适且方便的载体，并且生育三烯酚也可以延长油炸食品的保质期。
