Ansorena Diana, Ramírez Rubén, Lopez de Cerain Adela, Azqueta Amaya, Astiasaran Iciar
Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain.
IdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, Spain.
Foods. 2023 May 29;12(11):2186. doi: 10.3390/foods12112186.
The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and thiobarbituric acid reactive substances values were altered as a function of storage time, but their greatest changes were recorded in samples subjected to 180 °C. Fatty acid profiles did not show significant changes from the nutritional point of view. Volatile compounds showed the highest increases at 180 °C for 90 min (18, 30 and 35 fold the amount in unheated samples in rapeseed, grape seed and coconut oils, respectively), particularly due to the increment in aldehydes. This family accounted for 60, 82 and 90% of the total area in coconut, rapeseed and grapeseed oil, respectively, with cooking. Mutagenicity was not detected in any case in a miniaturized version of the Ames test using TA97a and TA98 strains. Despite the increment in the presence of lipid oxidation compounds in the three oils, they were not compromised from the safety perspective.
对椰子油、菜籽油和葡萄籽油的氧化稳定性和遗传毒性进行了评估。样品接受了不同处理：65℃下处理10天、65℃下处理20天（加速储存）以及180℃下处理90分钟。过氧化值和硫代巴比妥酸反应性物质值随储存时间而变化，但其最大变化记录在180℃处理的样品中。从营养角度来看，脂肪酸谱未显示出显著变化。挥发性化合物在180℃下处理90分钟时增加最多（菜籽油、葡萄籽油和椰子油中分别是未加热样品中含量的18倍、30倍和35倍），尤其是由于醛类物质的增加。经烹饪后，该类别分别占椰子油、菜籽油和葡萄籽油总面积的60%、82%和90%。在使用TA97a和TA98菌株的Ames试验微型版本中，在任何情况下均未检测到致突变性。尽管三种油中脂质氧化化合物有所增加，但从安全角度来看它们并未受到损害。
