Departamento de Química, Universidad Nacional de Colombia, Bogotá, Colombia.
Departamento de Química, Universidad Nacional de Colombia, Bogotá, Colombia.
Food Chem. 2019 May 30;281:114-123. doi: 10.1016/j.foodchem.2018.12.087. Epub 2018 Dec 28.
Crude extracts were prepared from residues of Rubus glaucus Benth by using food-grade solvents. Their efficacy protecting lipid oxidation of an oil in water (O/W) emulsion as well as of a bulk oil was tested. Stability of lipids during storage of an O/W emulsion was tested by the hydroperoxides and thiobarbituric acid reactive species (TBARS) measurements. Bulk oil stability was measured by the Rancimat method. Fruit pomace crude extracts were the best controlling lipid oxidation of an O/W emulsion, with crude extracts from overripe fruit and bush pruning residues acting as pro-oxidants as measured by the hydroperoxides levels. Neither of the crude extracts was able to inhibit lipid oxidation of the bulk oil. Mathematical modelling revealed that despite total phenolic content and partition coefficient of the crude extracts are important parameters to control lipid oxidation of an O/W emulsion, they do not totally explain their behavior in food-like systems.
粗提取物由悬钩子属蓝果的残渣采用食品级溶剂提取。分别测试了它们对水包油（O/W）乳液中油和块状油的保护油脂氧化效果。通过测定过氧化物和硫代巴比妥酸反应物（TBARS）来测试 O/W 乳液储存过程中脂质的稳定性。通过 Rancimat 法来测定块状油的稳定性。果渣粗提取物对 O/W 乳液中油脂氧化的控制效果最好，而过熟果实和灌木修剪残渣的粗提取物的过氧化物水平表明它们具有促氧化作用。这两种粗提取物都不能抑制块状油的脂质氧化。数学模型表明，尽管粗提取物的总酚含量和分配系数是控制 O/W 乳液脂质氧化的重要参数，但它们并不能完全解释它们在类似食品体系中的行为。
