Liu Xuejing, Zheng Zhaojun, Liu Yuanfa
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
Food Res Int. 2025 Jan;200:115423. doi: 10.1016/j.foodres.2024.115423. Epub 2024 Nov 28.
Essential fatty acids (EFAs) in edible oils are crucial for human nutrition. However, their high unsaturation renders edible oils susceptible to oxidation during storage and processing. The addition of lipophilic antioxidants is an effective strategy to inhibit oxidation and safeguard the nutritional integrity of edible oils. This review focused on the diverse mechanisms and applications of lipophilic antioxidants to inhibit oxidation of edible oils. A range of both synthetic and natural lipophilic antioxidants, including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ), propyl gallate (PG), tocopherols, tocopherols, carotenoids, flavonoids, ascorbyl palmitate, and lipophilic phenolic compounds were discussed. Moreover, lipophilic antioxidant extracts, as the mixture of natural lipophilic antioxidants, can significantly inhibit oil oxidation. The interaction mechanisms of natural lipophilic antioxidants were reviewed. However, compared to synthetic lipophilic antioxidants, the mechanisms and interactions of natural lipophilic antioxidants need to be further studied. Additionally, their stability and solubility, the extraction and purification costs, and the impact on the sensory must be considered when applying natural lipophilic antioxidants to edible oils. This review serves as a timely reference for application of natural lipophilic antioxidants in edible oils, contributing to the development of healthier and more sustainable options.
食用油中的必需脂肪酸（EFAs）对人体营养至关重要。然而，其高度不饱和性使食用油在储存和加工过程中易被氧化。添加亲脂性抗氧化剂是抑制氧化并保障食用油营养完整性的有效策略。本综述聚焦于亲脂性抗氧化剂抑制食用油氧化的多种机制及应用。讨论了一系列合成和亲脂性抗氧化剂，包括丁基羟基茴香醚（BHA）、二丁基羟基甲苯（BHT）、叔丁基对苯二酚（TBHQ）、没食子酸丙酯（PG）、生育酚、生育三烯酚、类胡萝卜素、黄酮类化合物、抗坏血酸棕榈酸酯和亲脂性酚类化合物。此外，亲脂性抗氧化剂提取物作为天然亲脂性抗氧化剂的混合物，可显著抑制油脂氧化。综述了天然亲脂性抗氧化剂的相互作用机制。然而，与合成亲脂性抗氧化剂相比，天然亲脂性抗氧化剂的机制和相互作用有待进一步研究。此外，在将天然亲脂性抗氧化剂应用于食用油时，必须考虑其稳定性和溶解性、提取和纯化成本以及对感官的影响。本综述为天然亲脂性抗氧化剂在食用油中的应用提供了及时的参考，有助于开发更健康、更可持续的选择。
