生亚麻籽油和葵花籽油的氧化稳定性与营养价值的综合分析。

Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil.

机构信息

Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; Vienna Doctoral School in Chemistry (DoSChem), University of Vienna, Währinger Str. 42, 1090 Vienna, Austria.

Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.

出版信息

Food Chem. 2024 Oct 1;454:139790. doi: 10.1016/j.foodchem.2024.139790. Epub 2024 May 22.

DOI:10.1016/j.foodchem.2024.139790

PMID:38805931

Abstract

Germination of seeds is known to affect the nutritional composition of cold-pressed oils. This study focused on the effects of germination on the antioxidants and oxidative stability of linseed and sunflower seed oil. As hypothesized, germination led to increased antioxidant activities and tocopherol, chlorophyll and carotenoid content. Analysis revealed a 37.2 ± 3.5-fold and 11.6 ± 1.5-fold increase in polyphenol content in linseed and sunflower seed oil from germinated seeds, respectively. Using LC-HRMS/MS, profiles with up to 69 polyphenolic substances were identified in germinated seed oils for the first time. Germination promoted lipid hydrolysis, as evidenced by NMR, with overall significant decreases in triacylglycerol content leading to increased diacylglycerol and free fatty acid values. Rancimat measurements predicted a 4.10 ± 0.52-fold longer shelf-life for germinated linseed oil. This study successfully demonstrated the potential of germination to develop PUFA-rich oils with enhanced antioxidant capacity and oxidative stability.

摘要

种子的发芽已知会影响冷榨油的营养成分。本研究专注于发芽对亚麻籽油和葵花籽油的抗氧化剂和氧化稳定性的影响。正如假设的那样，发芽导致抗氧化活性和生育酚、叶绿素和类胡萝卜素含量增加。分析显示，发芽亚麻籽油和葵花籽油中的多酚含量分别增加了 37.2 ± 3.5 倍和 11.6 ± 1.5 倍。使用 LC-HRMS/MS，首次在发芽种子油中鉴定出多达 69 种多酚物质的图谱。发芽促进了脂质水解，这可以通过 NMR 证明，三酰基甘油含量的总体显著降低导致二酰基甘油和游离脂肪酸值的增加。Rancimat 测量预测发芽亚麻籽油的保质期延长了 4.10 ± 0.52 倍。本研究成功地证明了发芽的潜力，可以开发出具有增强抗氧化能力和氧化稳定性的富含多不饱和脂肪酸的油。