Nguyen Anh T L, Kaleda Aleksei, Onuh John O, Aryee Alberta N A
Food Science and Biotechnology Program, Department of Human Ecology, College of Agriculture, Science and Technology Delaware State University Dover Delaware USA.
Center of Food and Fermentation Technologies (TFTAK) Tallinn Estonia.
Food Sci Nutr. 2024 Oct 29;12(12):10110-10122. doi: 10.1002/fsn3.4437. eCollection 2024 Dec.
Unlike lipid stability and oxidation studies in commonly used edible oils and margarines, margarines formulated with unconventional oils are not well characterized. This study investigated the effect of heat treatment (HT) on the stability and content of phytosterol in njangsa seed oil (NSO), bush mango oil (BMO), soybean oil (SBO), coconut oil (CCO), and margarines formulated from their blends: BN (BMO and NSO), BS (BMO and SBO), CN (CCO and NSO), CS (CCO and SBO), and commercial margarines (CM1 and CM2). Both oils and margarines were heat-treated at 130, 170, and 210°C for 10, 15, 20, and 120 min (only oils). Changes in free fatty acid (FFA), peroxide value (PV), para-anisidine value (AnV), and fatty acid (FA) composition and phytosterol content were determined after 20 min (margarines) and 120 min (oils) of HT and compared to their control/pre-HT/unheated (UH) counterparts. The FA composition did not change significantly with HT. Polyunsaturated fatty acids (PUFA)-rich oils such as NSO and SBO showed significantly higher increase in FFA content with HT compared with oils with higher saturated fatty acid content (BMO and CCO). Oils with higher proportions of linoleic acid, such as SBO (68.3%) and NSO (60.35%), had higher AnV at the end of the HT compared with oils with lower content, such as BMO (0.51%). Phytosterol content fluctuated with HT, and changes in content were generally more pronounced in β-sitosterol than in stigmasterol and campesterol. Both principal component analysis (PCA) and partial least-squares discriminant analysis (PLS-DA) were carried out to observe possible clusters. The results suggest that changes in quality and content of oils and margarines during heating are dependent on more than their fatty acid composition.
与常用食用油和人造黄油中的脂质稳定性及氧化研究不同，以非常规油配制的人造黄油特性尚不明确。本研究调查了热处理（HT）对恩江萨籽油（NSO）、丛林芒果油（BMO）、大豆油（SBO）、椰子油（CCO）以及由它们的混合物配制的人造黄油（BN（BMO和NSO）、BS（BMO和SBO）、CN（CCO和NSO）、CS（CCO和SBO））和市售人造黄油（CM1和CM2）中植物甾醇稳定性和含量的影响。油类和人造黄油均在130、170和210°C下分别热处理10、15、20和120分钟（仅油类）。在热处理20分钟（人造黄油）和120分钟（油类）后，测定游离脂肪酸（FFA）、过氧化值（PV）、对茴香胺值（AnV）、脂肪酸（FA）组成和植物甾醇含量的变化，并与其对照/热处理前/未加热（UH）的对应物进行比较。FA组成随热处理未发生显著变化。与饱和脂肪酸含量较高的油（BMO和CCO）相比，富含多不饱和脂肪酸（PUFA）的油如NSO和SBO在热处理后FFA含量的增加显著更高。亚油酸比例较高的油，如SBO（68.3%）和NSO（60.35%），在热处理结束时的AnV高于含量较低的油，如BMO（0.51%）。植物甾醇含量随热处理而波动，且β-谷甾醇含量的变化通常比豆甾醇和菜油甾醇更明显。进行了主成分分析（PCA）和偏最小二乘判别分析（PLS-DA）以观察可能的聚类。结果表明，油类和人造黄油在加热过程中质量和含量的变化不仅仅取决于其脂肪酸组成。
