Department of Biochemistry, University of Malakand, Khyber Pakhtunkhwa, Pakistan.
Food Res Int. 2021 May;143:110312. doi: 10.1016/j.foodres.2021.110312. Epub 2021 Mar 16.
Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food products. In addition to other antioxidants, the desired thermal stability of edible is achieved by either fortification or mixing of edible oils. This comprehensive review was therefore aimed to review the different classes of polyphenolic compounds present in commonly consumed edible oils. The edible oils reviewed include soybean, olive, rapeseed, canola, sunflower, flaxseed, sesame, cottonseed, palm, almond, peanut, chestnut, coconut, and hazelnut oils. The identified classes of polyphenolic compounds such as simple phenols, hydroxybenzoic acids, phenylethanoids, hydroxycinnamic acid, esters of hydroxycinnamic acids, coumarins & chromans, stilbenes, flavonoids, anthocyanins, and lignans were discussed. It was observed that a single edible from different origins showed the varied composition of the different classes of phenolic compounds. Among the oils, soybean, sunflower, olive, and brassica oils received higher attention in terms of polyphenol composition. Some classes of phenolic compounds were either not reported or absent in one edible oil, while present in others. Among the different classes of phenolics, hydroxybenzoic acids, hydroxycinnamic acid and flavonoids were the most widely present compounds. Phenolic compounds in edible oils possess several health benefits such as antioxidant, antibacterial, anti-viral, anti-inflammatory, anti-tumour, antioxidants, cardioprotective, neuroprotective, anti-diabetic properties and anti-obesity.
食用油被用作油炸介质和制备多种食品产品。它们主要由三酰基甘油构成，而其他化合物则被归类为次要成分，其中包括多酚。这类化合物在加工食品的热稳定性和质量特性方面起着重要作用。除了其他抗氧化剂外，通过强化或混合食用油来实现食用油脂的所需热稳定性。因此，本综述旨在综述存在于常用食用油中的不同类别的多酚化合物。综述的食用油包括大豆油、橄榄油、菜籽油、芥花籽油、葵花籽油、亚麻籽油、芝麻油、棉籽油、棕榈油、杏仁油、花生油、栗籽油、椰子油和榛子油。鉴定出的多酚化合物类别包括简单酚类、羟基苯甲酸类、苯乙醇类、羟基肉桂酸类、羟基肉桂酸酯类、香豆素和色满类、芪类、类黄酮、花青素和木脂素。观察到，不同来源的单一食用油表现出不同种类多酚化合物的不同组成。在这些油中，大豆油、葵花籽油、橄榄油和油菜籽油在多酚组成方面受到了更高的关注。某些类别的多酚化合物在一种食用油中未被报道或不存在，而在另一种食用油中存在。在不同类别的酚类化合物中，羟基苯甲酸类、羟基肉桂酸类和类黄酮类是最广泛存在的化合物。食用油中的酚类化合物具有多种健康益处，如抗氧化、抗菌、抗病毒、抗炎、抗肿瘤、抗氧化、心脏保护、神经保护、抗糖尿病和抗肥胖。
