冷榨南瓜籽油的脂肪酸、类胡萝卜素、挥发性化合物谱和红外指纹图谱受贮藏时间和基于蜡的油凝胶化的影响。
Cold pressed pumpkin seed oil fatty acids, carotenoids, volatile compounds profiles and infrared fingerprints as affected by storage time and wax-based oleogelation.
机构信息
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania.
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania.
出版信息
J Sci Food Agric. 2023 Jan 30;103(2):680-691. doi: 10.1002/jsfa.12180. Epub 2022 Sep 12.
BACKGROUND
Pumpkin seed and sunflower oil are rich in bioactive compounds, but are prone to oxidation during storage. Their fatty acids, carotenoid and volatile compounds and their Fourier-transform infrared (FTIR) profiles were studied during 8 months storage in order to assess the overall quality, but also to assess the impact of the oleogelation as conditioning process.
RESULTS
The fatty acids methyl esters were analyzed by gas chromatography-mass spectrometry (GC-MS). The linoleic acid was the most abundant in the oils (604.6 g kg in pumpkin and 690 g kg in sunflower), but also in oleogels. Through high-performance liquid chromatography (HPLC), lutein and β-carotene were determined as specific carotenoid compounds of the pumpkin seed oil and oleogel, in a total amount of 0.0072 g kg . The volatile compounds profile revealed the presence of alpha-pinene for the pumpkin seed oil and oleogels and a tentative identification of limonene for the sunflower oil. Hexanal was also detected in the oleogels, indicating a thermal oxidation, which was further analyzed through infrared spectroscopy.
CONCLUSIONS
During 8 months storage, the decrease of polyunsaturated fatty acid total amount was 5.72% for the pumpkin seed oil and 3.55% for the oleogel, while in the sunflower oil samples of 2.93% and 3.28% for the oleogel. It was concluded that oleogelation might protect specific carotenoid compounds, since the oleogels displayed higher content of β-carotene at each storage time. Hexanal and heptanal were detected during storage, regardless of the oil or oleogel type. FTIR analysis depicts the differences in the constituent fatty acids resulting due to thermal oxidation or due to storage. © 2022 Society of Chemical Industry.
背景
南瓜籽和葵花籽油富含生物活性化合物，但在储存过程中容易氧化。为了评估其整体质量，同时评估作为调理过程的油凝胶化的影响，研究了它们的脂肪酸、类胡萝卜素和挥发性化合物及其傅里叶变换红外（FTIR）图谱，在 8 个月的储存过程中。
结果
通过气相色谱-质谱联用仪（GC-MS）分析脂肪酸甲酯。亚油酸是油（南瓜籽油中为 604.6 g/kg，葵花籽油中为 690 g/kg）和油凝胶中最丰富的脂肪酸，但也是类胡萝卜素的特定化合物。通过高效液相色谱法（HPLC），测定了叶黄素和β-胡萝卜素作为南瓜籽油和油凝胶的特定类胡萝卜素化合物，总量为 0.0072 g/kg。挥发性化合物的图谱显示了α-蒎烯的存在，这是南瓜籽油和油凝胶的特征，而对于葵花籽油则推测出了柠檬烯的存在。己醛也在油凝胶中被检测到，表明发生了热氧化，通过红外光谱进一步进行了分析。
结论
在 8 个月的储存过程中，南瓜籽油的多不饱和脂肪酸总量减少了 5.72%，油凝胶减少了 5.72%，而葵花籽油的多不饱和脂肪酸总量减少了 2.93%，油凝胶减少了 3.28%。由此可以得出结论，油凝胶化可能会保护特定的类胡萝卜素化合物，因为在每个储存时间，油凝胶都显示出更高含量的β-胡萝卜素。在储存过程中，无论油或油凝胶的类型如何，都检测到了己醛和庚醛。FTIR 分析描述了由于热氧化或储存而导致的组成脂肪酸的差异。© 2022 化学工业协会。
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