Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India.
Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India.
Food Chem. 2019 Jan 30;272:471-477. doi: 10.1016/j.foodchem.2018.08.072. Epub 2018 Aug 18.
Blended sunflower (SO) (50-80%) and sesame oils (SEO) (20-50%) were evaluated for thermo-oxidative stability (induction period, IP), oxidation kinetics (rate constant, k), synergy and shelf-life (25 °C) (IP) using Rancimat (100, 110, 120, and 130 °C). The Arrhenius equation (ln k vs. 1/T) and activated complex theory (ln k/T vs. 1/T) were used to estimate activation energies, activation enthalpies and entropies, which varied from 92.05 to 99.17 kJ/mol, 88.83 to 95.94 kJ/mol, -35.58 to -4.81 J/mol K, respectively (R > 0.90, p < 0.05). Oil blend (OB) with 1:1 SO to SEO exhibited greatest synergy (115%), highest IP (100 °C) (13.2 vs. 6.1 h) and most extended IP (193 vs. 110 days) with a nutritionally stable composition of ω-fatty acids (ω9, 34.5 vs. 28.7%; ω6, 49 vs. 52%) compared with SO. Better retention of lignans (6205 vs. 3951 mg/kg) and tocopherols (332 vs. 189 mg/kg) were also noted in OB compared with SO alone.
将混合葵花籽油（SO）（50-80%）和芝麻油（SEO）（20-50%）在 100、110、120 和 130°C 的 Rancimat 中评估其热氧化稳定性（诱导期，IP）、氧化动力学（速率常数，k）、协同作用和保质期（25°C）（IP）。使用阿仑尼乌斯方程（ln k 对 1/T）和活化复合物理论（ln k/T 对 1/T）来估算活化能、活化焓和熵，其范围分别为 92.05-99.17 kJ/mol、88.83-95.94 kJ/mol、-35.58-4.81 J/mol K（R > 0.90，p < 0.05）。SO 和 SEO 比例为 1:1 的油混合物（OB）表现出最大的协同作用（115%）、最高的 IP（100°C）（13.2 小时比 6.1 小时）和最长的 IP（193 天比 110 天），其 ω-脂肪酸（ω9，34.5%比 28.7%；ω6，49%比 52%）的营养组成稳定。与 SO 相比，OB 中木脂素（6205 毫克/千克比 3951 毫克/千克）和生育酚（332 毫克/千克比 189 毫克/千克）的保留率也更高。
