Kumari Singh Priyanka, Chopra Rajni, Garg Meenakshi, Chauhan Komal, Singh Neha, Homroy Snigdha, Agarwal Aparna, Mishra Awdhesh Kumar, Kamle Madhu, Mahato Dipendra Kumar, Tripathi Abhishek Dutt
Department of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi, New Delhi 110016, India.
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India.
ACS Omega. 2024 Jul 9;9(29):31359-31372. doi: 10.1021/acsomega.3c09584. eCollection 2024 Jul 23.
This study investigates the efficacy of rosemary extract (RE) in stabilizing structured lipids (SL) developed using perilla seed oil (PSO) and palmolein (PO) under accelerated storage conditions. The oil samples, comprising PSO, Blend, and SL formulations with and without RE (1500 ppm) and BHT (200 ppm), were studied for their storage stability during a 30 day storage period at 65 °C, with the analysis carried out at 6 day intervals. Oxidative properties were comprehensively assessed, including both physical attributes (color, viscosity, and refractive index) and chemical parameters (peroxide value, free fatty acid (FFA), -anisidine value, TOTOX value, conjugated dienes, and trienes). The results demonstrated that RE-enriched oil samples exhibited significantly higher oxidative stability ( < 0.05) compared to the control group. SL added with 1500 ppm of RE exhibited notable enhancements in quality parameters, showcasing reductions in FFA, TOTOX value, conjugated diene, and triene value by 44.01%, 35.42, 39.03, and 47.36, respectively, when compared to SL without any antioxidant. The RE at 1500 ppm concentration showed a similar effect as the synthetic antioxidant BHT at 200 ppm. Also, the RE demonstrated potent inhibition of the oxidation of polyunsaturated fatty acids, thereby contributing to the improved oxidative stability of the SLs. Furthermore, SL with RE also exhibited reduced degradation of the tocopherol content and total phenolic content during the storage period. Principal component analysis demonstrated that SL and blend followed similar oxidative characteristics as they fell within the same quadrant. These findings underscore RE as a potent source of antioxidants capable of scavenging free radicals and enhancing the oxidative stability of omega-3 fatty acid-rich SLs.
本研究调查了迷迭香提取物（RE）在加速储存条件下对使用紫苏籽油（PSO）和棕榈油精（PO）制备的结构化脂质（SL）的稳定性的影响。对含有PSO、混合油以及添加和不添加RE（1500 ppm）与丁基羟基甲苯（BHT，200 ppm）的SL配方的油样，在65℃下储存30天期间研究其储存稳定性，每隔6天进行分析。全面评估了氧化特性，包括物理属性（颜色、粘度和折射率）和化学参数（过氧化值、游离脂肪酸（FFA）、对茴香胺值、TOTOX值、共轭二烯和三烯）。结果表明，与对照组相比，富含RE的油样表现出显著更高的氧化稳定性（P<0.05）。与未添加任何抗氧化剂的SL相比，添加1500 ppm RE的SL在质量参数方面有显著改善，FFA、TOTOX值、共轭二烯和三烯值分别降低了44.01%、35.42、39.03和47.36。1500 ppm浓度的RE显示出与200 ppm合成抗氧化剂BHT相似的效果。此外，RE对多不饱和脂肪酸的氧化有很强的抑制作用，从而有助于提高SL的氧化稳定性。此外，含有RE的SL在储存期间还表现出生育酚含量和总酚含量的降解减少。主成分分析表明，SL和混合油具有相似的氧化特征，因为它们位于同一象限。这些发现强调了RE作为一种强大的抗氧化剂来源，能够清除自由基并提高富含ω-3脂肪酸的SL的氧化稳定性。
