受煎炸油影响的金目鲷（韩国油炸菜肴）的脂质氧化相关特性。
Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with ) affected by frying oil.
作者信息
Jung Leejin, Choe Eunok
机构信息
Department of Food and Nutrition, Inha University, Incheon, 22212 Korea.
出版信息
Food Sci Biotechnol. 2017 May 29;26(3):623-631. doi: 10.1007/s10068-017-0088-0. eCollection 2017.
The effect of frying oil on the lipid oxidation, antioxidants, and in vitro antioxidant activity of gim bugak was studied. Bugak was prepared by pan-frying at 180 °C in unroasted sesame, soybean, extra virgin olive, or palm oil. The degree of lipid oxidation based on conjugated dienoic acid and -anisidine values was higher in the bugak fried in soybean or sesame oil with high contents of polyunsaturated fatty acids and tocopherols. However, the oil oxidation was lower in olive and palm oils, which showed higher degradation of tocopherols and polyphenols than in sesame or soybean oil during frying. Although the bugak fried in palm oil contained less antioxidants than that fried in soybean or sesame oil, the in vitro antioxidant activity was not different ( > 0.05). Results suggest that palm oil can replace unroasted sesame oil for the preparation of gim bugak with improved lipid oxidative stability and health functionality.
研究了油炸用油对紫菜包饭脂质氧化、抗氧化剂及体外抗氧化活性的影响。紫菜包饭是通过在180℃下用未精炼芝麻油、大豆油、特级初榨橄榄油或棕榈油煎制而成。基于共轭二烯酸和对茴香胺值的脂质氧化程度在使用富含多不饱和脂肪酸和生育酚的大豆油或芝麻油煎制的紫菜包饭中更高。然而，橄榄油和棕榈油中的油脂氧化较低，在油炸过程中，它们的生育酚和多酚降解程度高于芝麻油或大豆油。虽然用棕榈油煎制的紫菜包饭所含抗氧化剂比用大豆油或芝麻油煎制的少，但其体外抗氧化活性并无差异（P>0.05）。结果表明，棕榈油可替代未精炼芝麻油用于制备紫菜包饭，以提高脂质氧化稳定性和健康功能。
Zotero 插件