Zhao Xuemei, Xiang Xia, Huang Jiazhang, Ma Yunqian, Sun Junmao, Zhu Dazhou
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Haidian District 100081, China.
Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
ACS Omega. 2021 Mar 5;6(10):6691-6698. doi: 10.1021/acsomega.0c05544. eCollection 2021 Mar 16.
Edible vegetable oils can provide most of the fatty acids, vitamin E, and certain phytochemicals necessary in the daily human diet to facilitate the required physiological activities. However, there are many types of edible vegetable oils on the market, and evaluating their nutritional quality is a matter of significant interest to consumers and producers. Most of the existing research studies that comparatively analyze and qualitatively describe the type, content, and proportion of nutrients in edible vegetable oil lack a comprehensive method for evaluating the nutritional quality of edible vegetable oil. Based on the physical and chemical analysis of fatty acids, vitamins, and phytochemicals in edible vegetable oil, this study aims to establish a model for a comprehensive evaluation of the nutritional quality of edible vegetable oils. The characteristic nutrients in edible vegetable oil were screened as the evaluation index, while the 2013 China Dietary Reference Intake and French Population Reference Intakes For Fatty Acids was considered the evaluation threshold. When each evaluation index in the edible vegetable oil reached the range stipulated by the reference intake of dietary nutrients, the index will get 1 point. The total score of each index was accumulated to evaluate the nutritional quality of the edible vegetable oils comprehensively. In this study, 13 edible vegetable oils, including low erucic acid rapeseed oil (in America, people usually call it canola oil), soybean oil, peanut oil, sunflower seed oil, flaxseed oil, edible blend oil, olive oil, palm oil, corn oil, camellia oil, peony seed oil, sacha inchi oil, and sesame oil, were selected as the evaluation objects because they are very common in China. Seven evaluation indexes were found for total saturated fatty acids (SFAs), atherogenic fatty acids (SFAs with 12, 14, and 16 carbon chains), monounsaturated fatty acids, polyunsaturated fatty acids like linoleic acid and α-linolenic acid, vitamin E, and phytosterol. When the evaluation index met the evaluation threshold, it was scored 1 point. Scores ranged from 2 to 6. The highest scores were obtained from peony seed oil, flaxseed oil, low erucic acid rapeseed oil, and edible blend oil all of which were 6 points. The lowest score belonged to palm oil at 2 points. The higher the score, the higher the degree of satisfaction between the various nutrients in the edible vegetable oil and the dietary reference intake of this model is. This paper establishes a new method for the nutritional evaluation of edible vegetable oils, which is convenient for comparing the overall nutritional quality of different kinds of edible vegetable oils while providing a new technique for the extensive evaluation of edible vegetable oil.
食用植物油能提供人体日常饮食所需的大部分脂肪酸、维生素E和某些植物化学物质，以促进必要的生理活动。然而，市场上的食用植物油种类繁多，评估它们的营养质量是消费者和生产者都非常感兴趣的问题。现有的大多数比较分析和定性描述食用植物油中营养成分种类、含量和比例的研究，都缺乏一种全面评估食用植物油营养质量的方法。基于对食用植物油中脂肪酸、维生素和植物化学物质的理化分析，本研究旨在建立一个全面评估食用植物油营养质量的模型。筛选出食用植物油中的特征性营养成分作为评价指标，同时将《中国居民膳食营养素参考摄入量（2013版）》和《法国人群脂肪酸参考摄入量》作为评价阈值。当食用植物油中的各项评价指标达到膳食营养素参考摄入量规定的范围时，该指标得1分。将各项指标的得分累加，以全面评估食用植物油的营养质量。在本研究中，选取了13种食用植物油作为评价对象，包括低芥酸菜籽油（在美国人们通常称之为菜籽油）、大豆油、花生油、葵花籽油、亚麻籽油、食用调和油、橄榄油、棕榈油、玉米油、山茶油、牡丹籽油、印加果油和芝麻油，因为它们在中国非常常见。确定了7个评价指标，分别为总饱和脂肪酸、致动脉粥样硬化脂肪酸（碳链含12、14和（16个碳原子的饱和脂肪酸）、单不饱和脂肪酸、多不饱和脂肪酸如亚油酸和α-亚麻酸、维生素E和植物甾醇。当评价指标符合评价阈值时得1分。得分范围为2至6分。牡丹籽油、亚麻籽油、低芥酸菜籽油和食用调和油得分最高，均为6分。得分最低的是棕榈油，为2分。得分越高，表明该食用植物油中各种营养素与本模型膳食参考摄入量之间的契合度越高。本文建立了一种新的食用植物油营养评价方法，便于比较不同种类食用植物油的整体营养质量，同时为食用植物油的广泛评价提供了一种新技术。
