School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China.
Food Res Int. 2021 May;143:110280. doi: 10.1016/j.foodres.2021.110280. Epub 2021 Mar 9.
The most effective composite antioxidants for DHA algae oil were optimized by combining the selected gallic acid (GA) alkyl ester with other commonly used antioxidants. Results of Rancimat induction time, peroxide value, thiobarbituric acid-reactive substances, and free radical generation indicated that octyl gallate (OG) was the best one in DHA algae oil among GA alkyl esters with various chain lengths. Therefore, OG was used to combine other antioxidants (antioxidant of bamboo leaves, rosemary extract, tea polyphenols, tea polyphenol palmitate (TPP), ascorbyl palmitate, vitamin E, phytic acid and phospholipid) for further improving the oxidative stability of DHA algae oil. The combination of OG + TPP showed the best antioxidant effect among the composite antioxidants of two and three components. Through optimization of mixture ratio, the combination of 53.20 mg/kg OG + 360 mg/kg TPP demonstrated the best antioxidant capacity, which prolonged the shelf life of DHA algae oil by 4.24 folds.
通过将选定的没食子酸（GA）烷基酯与其他常用抗氧化剂相结合，优化了 DHA 藻油最有效的复合抗氧化剂。通过加速氧化诱导时间、过氧化物值、硫代巴比妥酸反应物和自由基生成的结果表明，在具有不同链长的 GA 烷基酯中，辛基没食子酸酯（OG）是 DHA 藻油中最好的一种。因此，OG 被用于与其他抗氧化剂（竹叶抗氧化剂、迷迭香提取物、茶多酚、茶多酚棕榈酸酯（TPP）、抗坏血酸棕榈酸酯、维生素 E、植酸和磷脂）结合，以进一步提高 DHA 藻油的氧化稳定性。OG+TPP 的组合在两种和三种成分的复合抗氧化剂中表现出最好的抗氧化效果。通过优化混合比例，53.20mg/kg OG+360mg/kg TPP 的组合表现出最好的抗氧化能力，将 DHA 藻油的保质期延长了 4.24 倍。
