菜籽油在室温储存期间生物活性成分对其氧化稳定性的影响

Oxidative stability of canola oil by bioactive components during storage at ambient temperature.

作者信息

Farahmandfar Reza, Ramezanizadeh Mohammad Hossein

机构信息

Department of Food Science and Technology Sari Agricultural Sciences & Natural Resources University Sari Iran.

Department of Food Science and Technology Sari Branch Islamic Azad University Sari Iran.

出版信息

Food Sci Nutr. 2017 Dec 6;6(2):342-347. doi: 10.1002/fsn3.560. eCollection 2018 Mar.

In this study, antioxidative activities of aqueous extract of (BBE) in stabilizing of canola oil during storage at 20°C was evaluated. For this purpose, the total phenolic (TP), flavonoids (TFC), and tocopherol content (TTC) of the extract were determined and β-carotene bleaching system was used to assess the antioxidant efficacy of BBE. The amount of TP, TFC, and TTC in BBE indicated high antioxidant activity. So, different concentrations (0, 200, 800, and 1400 ppm) of BBE and butylatedhydroxyanisole (BHA; 100 ppm), were added to canola oil for 60 days at 20°C. Peroxide value (PV), carbonyl value (CV), Total polar compounds (TPC), acid value (AV), iodine values (IV), and conjugated dienes (CD) were employed to evaluate the BBE effect on canola oil stabilizing. Results indicated that 1,400 ppm of BBE exhibited stronger antioxidant activity in canola oil than BHA.

在本研究中，评估了黑种草水提取物（BBE）在20°C储存期间对菜籽油的稳定抗氧化活性。为此，测定了提取物中的总酚（TP）、黄酮类化合物（TFC）和生育酚含量（TTC），并采用β-胡萝卜素漂白体系评估BBE的抗氧化效果。BBE中TP、TFC和TTC的含量表明其具有较高的抗氧化活性。因此，将不同浓度（0、200、800和1400 ppm）的BBE和丁基羟基茴香醚（BHA；100 ppm）添加到菜籽油中，在20°C下放置60天。用过氧化物值（PV）、羰基值（CV）、总极性化合物（TPC）、酸值（AV）、碘值（IV）和共轭二烯（CD）来评估BBE对菜籽油稳定性的影响。结果表明，1400 ppm的BBE在菜籽油中表现出比BHA更强的抗氧化活性。