USDA-ARS, Southern Regional Research Center, 1100 Allen Toussaint Blvd., New Orleans, LA 70124, USA.
Molecules. 2023 Feb 7;28(4):1599. doi: 10.3390/molecules28041599.
Cottonseed is a natural product of cotton ( spp.) crops. This work evaluated the oxidative stability of cottonseed butters through accelerated autoxidation by storage at 60 °C for 25 days. Three oxidative stability parameter values (peroxide value, p-anisidine value, and total oxidation value) were monitored over the storage time. These chemical measurements revealed that the storage stability of the butter products was dominated by primary oxidation of lipid (oil) components, while the secondary oxidation levels were relatively unchanged over the storage time. An analysis of the tocopherols (natural oxidants in cottonseed) suggested not only the protection function of the molecules against oxidation of the cottonseed butter during storage, but also the dynamic mechanism against the primary oxidation of lipid components. Attenuated total reflectance-Fourier-transform infrared spectroscopy (ATR-FTIR) data confirmed no changes in the major C functional groups of cottonseed butters over the storage time. On the other hand, characteristic minor peaks of conjugated dienes and trienes related to lipid oxidation were impacted by the accelerated storage. As each day of accelerated oxidation at 60 °C is equivalent to 16 days of storage at 20 °C, observations in this work should have reflected the oxidative stability behaviors of the cottonseed butters after about 13 months of shelf storage under ambient storage conditions. Thus, these data that were collected under the accelerated oxidation testing would be useful not only to create a better understanding of the autooxidation mechanism of lipid molecules in cottonseed butters, but also in developing or recommending appropriate storage conditions for cottonseed end products to prevent them from quality degradation.
棉籽是棉花（ spp.）作物的天然产物。本工作通过在 60°C 下储存 25 天加速自动氧化来评估棉籽油的氧化稳定性。在储存过程中监测了三个氧化稳定性参数值（过氧化物值、对茴香胺值和总氧化值）。这些化学测量表明，黄油产品的储存稳定性主要受脂质（油）成分的初级氧化控制，而次级氧化水平在储存过程中相对不变。对生育酚（棉籽中的天然氧化剂）的分析不仅表明了这些分子在储存过程中对棉籽油的保护作用，而且还表明了它们对脂质成分初级氧化的动态机制。衰减全反射-傅里叶变换红外光谱（ATR-FTIR）数据证实，在储存过程中棉籽油的主要 C 官能团没有发生变化。另一方面，与脂质氧化相关的共轭二烯和三烯的特征小峰受到加速储存的影响。由于在 60°C 下加速氧化一天相当于在 20°C 下储存 16 天，因此本工作中的观察结果应该反映了在环境储存条件下货架储存约 13 个月后棉籽油的氧化稳定性行为。因此，这些在加速氧化测试下收集的数据不仅有助于更好地理解棉籽油中脂质分子的自动氧化机制，而且有助于开发或推荐棉籽油终产品的适当储存条件，以防止其质量下降。
