Cheng Qin, Bao Yuanyuan, Lin Qi, Qi Tingmei, Zhang Xinyong
College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China.
College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, Yunnan, China.
Front Nutr. 2024 Oct 17;11:1476734. doi: 10.3389/fnut.2024.1476734. eCollection 2024.
This study explored the effect of sesamol on the stability of walnut oil based on the changes of endogenous characteristics in the oxidation process, which provided a theoretical reference for the application of natural antioxidants in walnut oil. A total of 300 mg/kg sesamol (SP), compound antioxidant AC (sesamol 353.62 mg/kg, citric acid 149.60 mg/kg, and BHA 76.33 mg/kg) and 35% sesame oil (35%-SO) were added to walnut oil respectively; in addition, 200 mg/kg t-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and citric acid were used as controls and blank walnut oil to study their effects on peroxide value, acid value, carbonyl compounds, conjugated olefins, phenols, flavonoids, sterols, vitamin E, -carotene, and 51 fatty acids of walnut oil and their correlation between endogenous antioxidant components. The results showed that the addition of SP, 35%-SO, and AC could inhibit the increase of peroxide value, acid value, and carbonyl compounds in walnut oil, and could inhibit the decrease of -carotene, total phenols, total sterols, and vitamin E. SP and 35%-SO could inhibit the decrease of total flavonoids, and several antioxidants could inhibit the decrease of endogenous antioxidant components in walnut oil. At the same time, it can better inhibit the change of unsaturated fatty acids in walnut oil. By the end of oxidation, the unsaturated fatty acids of blank walnut oil decreased by 10.31%, but AC, SP, and 35%-SO treatment groups increased by 10.90, 5.09 and 4.13%, respectively. Indicating that it had a certain protective effect on unsaturated fatty acids in walnut oil. There was a certain correlation between the endogenous substances of walnut oil. so the addition of several antioxidants can enhance the endogenous antioxidants of walnut oil, inhibit the oxidation of unsaturated fatty acids, and inhibit the increase of carbonyl compounds, codienes, acid value, and peroxide value. SP and AC have better antioxidant effects on walnut oil and improve the stability of walnut oil.
本研究基于核桃油氧化过程中内源特性的变化，探讨了芝麻酚对核桃油稳定性的影响，为天然抗氧化剂在核桃油中的应用提供了理论参考。分别向核桃油中添加300mg/kg芝麻酚（SP）、复合抗氧化剂AC（芝麻酚353.62mg/kg、柠檬酸149.60mg/kg和丁基羟基茴香醚76.33mg/kg）以及35%芝麻油（35%-SO）；此外，以200mg/kg叔丁基对苯二酚（TBHQ）、丁基羟基茴香醚（BHA）和柠檬酸作为对照以及空白核桃油，研究它们对核桃油的过氧化值、酸值、羰基化合物、共轭烯烃、酚类、黄酮类、甾醇类、维生素E、β-胡萝卜素以及51种脂肪酸的影响及其与内源抗氧化成分之间的相关性。结果表明，添加SP、35%-SO和AC均可抑制核桃油中过氧化值、酸值和羰基化合物的增加，并可抑制β-胡萝卜素、总酚、总甾醇和维生素E的减少。SP和35%-SO可抑制总黄酮的减少，几种抗氧化剂均可抑制核桃油中内源抗氧化成分的减少。同时，其能更好地抑制核桃油中不饱和脂肪酸的变化。氧化结束时，空白核桃油的不饱和脂肪酸减少了10.31%，但AC、SP和35%-SO处理组分别增加了10.90%、5.09%和4.13%。表明其对核桃油中的不饱和脂肪酸具有一定的保护作用。核桃油的内源物质之间存在一定相关性，因此添加几种抗氧化剂可增强核桃油的内源抗氧化能力，抑制不饱和脂肪酸的氧化，抑制羰基化合物、共轭二烯烃、酸值和过氧化值的增加。SP和AC对核桃油具有较好的抗氧化效果，提高了核桃油的稳定性。
