Zhao Yunlong, Wu Haohao, Qu Mengrui, Liu Yuchen, Wang Dongying, Yang Haoduo, Wang Yingying, Wang Xuede, Blasi Francesca
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Department of Pharmaceutical Sciences, University of Perugia, Via San Costanzo, 06126 Perugia, Italy.
Antioxidants (Basel). 2023 Jul 15;12(7):1429. doi: 10.3390/antiox12071429.
In this study, the essential oil of the fruits of Lour. (AVEO) was extracted through steam distillation and the components of the AVEO were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Additionally, the antioxidant capacity in vitro of the AVEO was gauged using radical scavenging activity (DPPH, ABTS, superoxide anion) and ferric ion reducing antioxidant power (FRAP) assays; the antioxidant effect of a certain concentration of AVEO is even comparable to 0.08 mg/mL of butylated hydroxytoluene (BHT). Moreover, AVEO was applied to sunflower oil in a 30 h successive deep-frying experiment. Throughout the frying procedure, the sunflower oil-added antioxidant showed different degrees of benign changes in the physical and chemical parameters compared to the blank group, with 1 g/kg of AVEO being more consistent with 0.01 g/kg of -butyl hydroquinone (TBHQ), while 1.5 g/kg of essential oil revealed a stronger antioxidative capability. Meanwhile, the organoleptic characteristics of Chinese , including its appearance, taste, flavor, and overall acceptability, were ameliorated when AVEO was added at 1.5 g/kg. Consequently, AVEO can be applied to substitute synthetic antioxidants as a natural antioxidant and flavoring agent during the deep-frying course of food.
在本研究中，通过水蒸气蒸馏法提取了 Lour.果实的精油（AVEO），并采用气相色谱 - 质谱联用仪（GC-MS）分析了AVEO的成分。此外，利用自由基清除活性（DPPH、ABTS、超氧阴离子）和铁离子还原抗氧化能力（FRAP）测定法评估了AVEO的体外抗氧化能力；一定浓度的AVEO的抗氧化效果甚至与0.08 mg/mL的丁基羟基甲苯（BHT）相当。此外，在一项为期30小时的连续油炸实验中，将AVEO应用于葵花籽油。在整个油炸过程中，添加了抗氧化剂的葵花籽油与空白组相比，理化参数呈现出不同程度的良性变化，1 g/kg的AVEO与0.01 g/kg的叔丁基对苯二酚（TBHQ）表现更为一致，而1.5 g/kg的精油显示出更强的抗氧化能力。同时，当添加1.5 g/kg的AVEO时，中式食品的感官特性，包括外观、味道、风味和整体可接受性均得到改善。因此，在食品的油炸过程中，AVEO可作为天然抗氧化剂和调味剂替代合成抗氧化剂。
