Cichocki Wojciech, Kmiecik Dominik, Baranowska Hanna Maria, Staroszczyk Hanna, Sommer Agata, Kowalczewski Przemysław Łukasz
InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland.
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland.
Foods. 2023 Jul 10;12(14):2660. doi: 10.3390/foods12142660.
Plant oils contain a high content of unsaturated fatty acids. Studies of food products have revealed a considerable disproportion in the ratio of 6 to 3. This article presents information on the healthful qualities of eight new oil blends that contain a beneficial proportion of 6 to 3 fatty acids (5:1), as well as their degradation during heating at 170 and 200 °C. The fatty acid profile was analyzed by gas chromatography (GC), content of polar compounds and polymers of triacylglycerols by liquid chromatography (LC), water content was measured by the Karl Fischer method, and oxidative stability was measured by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LF NMR) methods. The results showed that during heating, the polar fraction content increased in samples heated at both analyzed temperatures compared to unheated oils. This was mainly due to the polymerization of triacylglycerols forming dimers. In some samples that were heated, particularly those heated to 200 °C, trimers were detected, however, even with the changes that were observed, the polar fraction content of the blends did not go beyond the limit. Despite the high content of unsaturated fatty acids, the analyzed blends of oils are characterized by high oxidative stability, confirmed by thermoanalytical and nuclear magnetic resonance methods. The high nutritional value as well as the oxidative stability of the developed oil blends allow them to be used in the production of food, in particular products that ensure an adequate supply of 3 fatty acids.
植物油含有高含量的不饱和脂肪酸。对食品的研究表明，6与3的比例存在相当大的不均衡。本文介绍了八种新型油 blend 的健康特性，这些油 blend 含有有益比例的6至3脂肪酸（5:1），以及它们在170和200°C加热过程中的降解情况。通过气相色谱（GC）分析脂肪酸谱，通过液相色谱（LC）分析三酰甘油的极性化合物和聚合物含量，通过卡尔费休法测量水分含量，并通过差示扫描量热法（DSC）和低场核磁共振（LF NMR）方法测量氧化稳定性。结果表明，在加热过程中，与未加热的油相比，在两个分析温度下加热的样品中极性部分含量增加。这主要是由于三酰甘油聚合成二聚体。在一些加热的样品中，特别是那些加热到200°C的样品中，检测到了三聚体，然而，即使观察到了变化，这些 blend 的极性部分含量也没有超过限值。尽管不饱和脂肪酸含量高，但通过热分析和核磁共振方法证实，所分析的油 blend 具有高氧化稳定性。所开发的油 blend 的高营养价值以及氧化稳定性使其可用于食品生产，特别是确保充足供应3脂肪酸的产品。
