Faculty of Food Technology, Technical University of Moldova, MD-2045 Chisinau, Moldova.
Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 720229 Suceava, Romania.
Molecules. 2023 Apr 20;28(8):3596. doi: 10.3390/molecules28083596.
Sunflower oil () contains a rich concentration of polyunsaturated fatty acids, which are susceptible to rapid oxidative processes. The aim of this study was to evaluate the stabilizing effect of lipophilic extracts from two types of berries, sea buckthorn and rose hips, on sunflower oil. This research included the analysis of sunflower oil oxidation products and mechanisms, including the determination of chemical changes occurring in the lipid oxidation process via LC-MS/MS using electrospray ionization in negative and positive mode. Pentanal, hexanal, heptanal, octanal, and nonanal were identified as key compounds formed during oxidation. The individual profiles of the carotenoids from sea buckthorn berries were determined using RP-HPLC. The influence of the carotenoid extraction parameters ascertained from the berries on the oxidative stability of sunflower oil was analyzed. The dynamics of the accumulation of the primary and secondary products of lipid oxidation and the variation of the carotenoid pigment content in the lipophilic extracts of sea buckthorn and rose hips during storage demonstrated good stability at 4 °C in the absence of light for 12 months. The experimental results were applied to mathematical modeling using fuzzy sets and mutual information analysis, which allowed for the prediction of the oxidation of sunflower oil.
葵花籽油（）含有丰富的多不饱和脂肪酸，容易发生快速氧化过程。本研究旨在评估两种浆果（沙棘和玫瑰果）的亲脂提取物对葵花籽油的稳定作用。本研究包括分析葵花籽油氧化产物和机制，包括通过 LC-MS/MS 使用电喷雾电离在正负模式下分析脂质氧化过程中发生的化学变化。鉴定出戊醛、己醛、庚醛、辛醛和壬醛是氧化过程中形成的关键化合物。使用反相高效液相色谱法（RP-HPLC）确定了沙棘浆果中类胡萝卜素的个体图谱。分析了从浆果中确定的类胡萝卜素提取参数对葵花籽油氧化稳定性的影响。在 4°C 避光条件下储存 12 个月期间，亲脂提取物中脂质氧化初级和次级产物的积累动力学以及类胡萝卜素色素含量的变化表明其具有良好的稳定性。实验结果应用于模糊集和互信息分析的数学建模，可用于预测葵花籽油的氧化。
