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富含ω-6族的油中乙酸羟基酪醇富集对其在加速储存时氧化演变和氧化脂质形成的影响。质子核磁共振的全面研究

Influence of Hydroxytyrosol Acetate Enrichment of an Oil Rich in Omega-6 Groups on the Evolution of Its Oxidation and Oxylipin Formation When Subjected to Accelerated Storage. A Global Study by Proton Nuclear Magnetic Resonance.

作者信息

Caño-Ochoa Sofía Del, Ruiz-Aracama Ainhoa, Guillén María D

机构信息

Food Technology, Faculty of Pharmacy, Lascaray Research Centre, University of the Basque Country (UPV-EHU), Paseo de la Universidad n 7, 01006 Vitoria-Gasteiz, Spain.

出版信息

Antioxidants (Basel). 2022 Apr 6;11(4):722. doi: 10.3390/antiox11040722.

DOI:10.3390/antiox11040722
PMID:35453407
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9030202/
Abstract

Sunflower oil samples, both unenriched and enriched with four different concentrations of hydroxytyrosol acetate, were subjected to accelerated storage at 70 °C until a very advanced oxidation stage and the process was monitored by H NMR spectroscopy. The aim of the study is to know the effect that the presence of this antioxidant has on the oxidation process of sunflower oil under the aforementioned conditions, as well as on the formation and evolution of the concentration of a significant number of oxylipins. The oxidation process was studied globally by monitoring, during storage time, the degradation of both the linoleic acyl group of sunflower oil, which is the main component of sunflower oil, and the added hydroxytyrosol acetate. Simultaneously, the identification of up to twenty-six different types of oxylipins formed in the oxidation process and the monitoring of the evolution of their concentration over the storage time were carried out. In this way, essential information about the effect that hydroxytyrosol acetate provokes on the oxidation of this oil rich in omega-6 polyunsaturated acyl groups, has been obtained. It has also been shown that the enrichment of sunflower oil with this antioxidant under the conditions tested does not prevent the oxidation process but slows it down, affecting the entire oxidation process.

摘要

对未添加和添加了四种不同浓度乙酸羟基酪醇的向日葵油样品，在70°C下进行加速储存，直至达到非常高级的氧化阶段，并通过核磁共振氢谱对该过程进行监测。本研究的目的是了解这种抗氧化剂的存在对上述条件下向日葵油氧化过程的影响，以及对大量氧化脂质浓度的形成和演变的影响。通过在储存期间监测向日葵油的主要成分亚油酸酰基和添加的乙酸羟基酪醇的降解，对氧化过程进行了整体研究。同时，鉴定了氧化过程中形成的多达26种不同类型的氧化脂质，并监测了它们在储存时间内浓度的变化。通过这种方式，获得了关于乙酸羟基酪醇对这种富含ω-6多不饱和酰基的油的氧化作用的重要信息。研究还表明，在测试条件下用这种抗氧化剂富集向日葵油并不能阻止氧化过程，但会减缓氧化过程，影响整个氧化过程。

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