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富含细菌视紫红质的嗜盐古菌类胡萝卜素提取物对鱼油的热稳定性和氧化稳定性的影响。

Effects of Bacterioruberin-Rich Haloarchaeal Carotenoid Extract on the Thermal and Oxidative Stabilities of Fish Oil.

机构信息

Central Research Laboratory, Kastamonu University, 37150 Kastamonu, Turkey.

Institute of Science, Department of Sustainable Agriculture and Natural Sources, Kastamonu University, 37150 Kastamonu, Turkey.

出版信息

Molecules. 2023 Dec 9;28(24):8023. doi: 10.3390/molecules28248023.

Abstract

This study aimed to assess the efficacy of a bacterioruberin-rich carotenoid extract (HAE) derived from the halophilic archaea DSM 19316 in protecting crude fish oil against thermal oxidation. The research used fish oil derived from anchovies, which had a peroxide value (PV) of 6.44 ± 0.81 meq O kg. To assess the impact of HAE on the thermal stability and post-oxidation characteristics of fish oil, several concentrations of HAE were added to the fish oil samples: 0 ppm (no additive) (HAE0), 50 ppm (HAE50), 100 ppm (HAE100), 500 ppm (HAE500), and 1000 ppm (HAE1000). Furthermore, a control group was established with the addition of 100 ppm butylated hydroxytoluene (BHT100) in order to evaluate the effectiveness of HAE with a synthetic antioxidant that is commercially available. Prior to the fast oxidation experiment, thermogravimetric analysis was conducted on samples from all experimental groups. At the conclusion of the examination, it was seen that the HAE500 and HAE1000 groups exhibited a delay in the degradation temperature. The experimental groups underwent oxidation at a temperature of 55.0 ± 0.5 °C for a duration of 96 h. The measurement of PV was conducted every 24 h during this time. PV in all experimental groups exhibited a time-dependent rise ( < 0.05). However, the HAE500 group had the lowest PV measurement at the conclusion of the 96 h period ( < 0.05). Significant disparities were detected in the fatty acid compositions of the experimental groups at the completion of the oxidation experiment. The HAE500 group exhibited the highest levels of EPA, DHA, and ΣPUFA at the end of oxidation, with statistical significance ( < 0.05). Through the examination of volatile component analysis, specifically an oxidation marker, it was shown that the HAE500 group exhibited the lowest level of volatile components ( < 0.05). Consequently, it was concluded that the addition of HAE to fish oil provided superior protection compared to BHT at an equivalent rate. Moreover, the group that used 500 ppm HAE demonstrated the highest level of performance in the investigation.

摘要

本研究旨在评估一种来源于嗜盐古菌 DSM 19316 的富含细菌红紫质的类胡萝卜素提取物(HAE)在保护粗鱼油免受热氧化方面的功效。研究使用了来自凤尾鱼的鱼油,其过氧化物值(PV)为 6.44 ± 0.81 meq O kg。为了评估 HAE 对鱼油热稳定性和氧化后特性的影响,向鱼油样品中添加了几种浓度的 HAE:0 ppm(无添加剂)(HAE0)、50 ppm(HAE50)、100 ppm(HAE100)、500 ppm(HAE500)和 1000 ppm(HAE1000)。此外,还建立了一个添加 100 ppm 丁基羟基甲苯(BHT100)的对照组,以评估具有商业可用性的合成抗氧化剂的 HAE 的效果。在快速氧化实验之前,对所有实验组的样品进行了热重分析。在检查结束时,发现 HAE500 和 HAE1000 组的降解温度延迟。实验组在 55.0 ± 0.5°C 的温度下氧化 96 小时。在此期间,每 24 小时测量一次 PV。所有实验组的 PV 均随时间呈上升趋势(<0.05)。然而,在 96 小时结束时,HAE500 组的 PV 测量值最低(<0.05)。氧化实验结束时,实验组的脂肪酸组成存在显著差异。氧化结束时,HAE500 组 EPA、DHA 和 ΣPUFA 的含量最高,具有统计学意义(<0.05)。通过挥发性成分分析(特别是氧化标志物)的检查表明,HAE500 组的挥发性成分含量最低(<0.05)。因此,结论是在等效添加率下,HAE 对鱼油的保护效果优于 BHT。此外,使用 500 ppm HAE 的组在研究中表现出最高的性能。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b9c4/10745883/fd79dc13bd02/molecules-28-08023-g001.jpg

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