Gao Hao-Xiang, Chen Nan, He Qiang, Shi Bi, Yu Zhi-Long, Zeng Wei-Cai
Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.
The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China.
J Food Sci. 2022 Oct;87(10):4504-4521. doi: 10.1111/1750-3841.16311. Epub 2022 Sep 19.
The potential uses of Ligustrum robustum (Rxob.) Blume extract as a natural antioxidant to protect the quality of different oils during storage and frying process were studied. The results showed that L. robustum extract has been shown to retard the decline in the quality of both oils based on the tests of acid value, peroxide value, p-anisidine value, color, volatile flavor, and fatty acid compositions, and the protective effect of L. robustum extract on the quality of peanut oil was better than that of palm oil. By the component analysis, L. robustum extract was found to have a total phenols content of 140.75 ± 1.52 mg/g, and ligurobustoside C was identified as the main phenolic compound. The thermogravimetric and differential scanning calorimetry results showed that L. robustum extract enhanced the oxidative stability of peanut and palm oils. In addition, Fourier transform infrared results indicated that L. robustum extract had protective effects on the C=C bond and ester bond of oil molecule. Moreover, by using electron spin resonance technique, L. robustum extract showed the ability to inhibit and scavenge alkyl-free radicals in both oils. The present results suggested that L. robustum extract may protect the quality of oils during the storage and frying process by inhibiting the oxidation of unsaturated fatty acids and might be a potential natural antioxidant in the food industry. PRACTICAL APPLICATIONS: The excellent antioxidant ability of Ligustrum robustum (Rxob.) Blume extract on the oxidation of different oils and its low price indicated that it could be used as a new low-cost natural antioxidant in oil processing.
研究了粗壮女贞（Ligustrum robustum (Rxob.) Blume）提取物作为天然抗氧化剂在储存和油炸过程中保护不同油脂品质的潜在用途。结果表明，基于酸值、过氧化值、对茴香胺值、色泽、挥发性风味和脂肪酸组成的测试，粗壮女贞提取物已被证明可延缓两种油脂品质的下降，且粗壮女贞提取物对花生油品质的保护作用优于棕榈油。通过成分分析，发现粗壮女贞提取物的总酚含量为140.75±1.52 mg/g，并鉴定出粗壮女贞苷C为主要酚类化合物。热重分析和差示扫描量热法结果表明，粗壮女贞提取物提高了花生油和棕榈油的氧化稳定性。此外，傅里叶变换红外光谱结果表明，粗壮女贞提取物对油分子的C=C键和酯键具有保护作用。此外，通过电子自旋共振技术，粗壮女贞提取物显示出抑制和清除两种油脂中烷基自由基的能力。目前的结果表明，粗壮女贞提取物可能通过抑制不饱和脂肪酸的氧化来保护油脂在储存和油炸过程中的品质，并且可能是食品工业中一种潜在的天然抗氧化剂。实际应用：粗壮女贞（Ligustrum robustum (Rxob.) Blume）提取物对不同油脂氧化具有优异的抗氧化能力且价格低廉，表明它可作为油脂加工中一种新型低成本天然抗氧化剂。
