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生物活性化合物在油炸温度下于橄榄果渣油中的稳定性及其在油炸食品中的添加

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods.

作者信息

Ruiz-Méndez María-Victoria, Márquez-Ruiz Gloria, Holgado Francisca, Velasco Joaquín

机构信息

Instituto de la Grasa (IG), Consejo Superior de Investigaciones Científicas (CSIC), Campus/Bd 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain.

Instituto de Ciencia y Tecnología de los Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.

出版信息

Foods. 2021 Nov 24;10(12):2906. doi: 10.3390/foods10122906.

DOI:10.3390/foods10122906
PMID:34945457
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8700722/
Abstract

The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determine the amount of OPO bioactive compounds incorporated into foods after frying, three different kinds of frozen products were selected, i.e., pre-fried potatoes (French fries), pre-fried battered chicken nuggets, and chicken croquettes (breaded patties), and were used in discontinuous frying experiments. Results obtained in both the thermoxidation and frying studies showed high stability of triterpenic alcohols (erythrodiol and uvaol), oleanolic acid, and aliphatic alcohols, naturally present in OPOs. In all fried foods, the content of lipids increased after frying, as expected, although the extent of absorption of OPOs into fried foods and the exchange with food lipids depended on the food characteristics. Overall, frying with OPOs improved the nutritional properties of all products tested by increasing the level of oleic acid and by the incorporation of squalene, triterpenic acids and alcohols, and aliphatic alcohols, in significant quantities.

摘要

在热氧化试验条件下，于油炸温度下评估了橄榄果渣油（OPO）中次要生物活性化合物的稳定性。所分析的生物活性化合物包括角鲨烯、生育酚、甾醇、三萜酸和醇类以及脂肪醇。为了确定油炸后掺入食品中的OPO生物活性化合物的量，选择了三种不同的冷冻产品，即预炸土豆（薯条）、预炸裹面糊鸡块和鸡肉丸子（面包屑肉饼），并用于间歇油炸实验。热氧化和油炸研究的结果均表明，OPO中天然存在的三萜醇（羽扇豆醇和乌苏醇）、齐墩果酸和脂肪醇具有很高的稳定性。在所有油炸食品中，油炸后脂质含量如预期那样增加，尽管OPO被吸收到油炸食品中的程度以及与食品脂质的交换取决于食品特性。总体而言，使用OPO油炸通过提高油酸水平以及大量掺入角鲨烯、三萜酸和醇类以及脂肪醇，改善了所有测试产品的营养特性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6cce/8700722/75f23009795a/foods-10-02906-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6cce/8700722/d16a67624b8c/foods-10-02906-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6cce/8700722/75f23009795a/foods-10-02906-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6cce/8700722/d16a67624b8c/foods-10-02906-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6cce/8700722/75f23009795a/foods-10-02906-g002.jpg

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Virgin Olive Oil as Frying Oil.初榨橄榄油用作煎炸油。
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