Michel Mariela R, Pacheco-Lara Maritza, Rojas Romeo, Martínez-Ávila Guillermo Cristian G, Ascacio-Valdés Juan Alberto, Aguilar-Zárate Mayra, Aguilar-Zárate Pedro
Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos-LaNAEPBi, Unidad de Servicio Tecnológico Nacional de México, Instituto Tecnológico de Ciudad Valles, Ciudad Valles 79010, San Luis Potosí, Mexico.
Laboratory of Chemistry and Biochemistry, School of Agronomy, Autonomous University of Nuevo Leon, Francisco Villa S/N, Ex Hacienda El Canadá, General Escobedo 66050, Nuevo Leon, Mexico.
Foods. 2025 Jan 13;14(2):226. doi: 10.3390/foods14020226.
This study evaluated the antioxidant efficacy of ellagitannins from a pomegranate husk in preventing vegetable canola oil (VCO) oxidation during French fry preparation. Ellagitannins were extracted using 80% acetone, purified via Amberlite XAD-16 resin chromatography, and incorporated into VCO at 0.05%, 0.1%, and 0.2% concentrations. VCO oxidation was assessed at 145 °C, 160 °C, and 190 °C, with frying experiments conducted at 160 °C for five 10 min cycles. Primary lipid oxidation (peroxide values) was measured using the AOCS Cd 8-53 method, and molecular structural changes were analyzed by infrared spectroscopy. Results showed that ellagitannins significantly mitigated VCO oxidation across all temperatures, with 0.05% identified as the optimal concentration. This concentration reduced peroxide values to 4.66 ± 1.15 meq O/kg, remaining stable and below acceptable limits during frying. Infrared spectroscopy confirmed no significant structural changes in VCO. These findings highlight ellagitannins as effective antioxidants for enhancing VCO oxidative stability during frying, offering a natural, sustainable solution for improving oil quality and extending its usability in the food industry.
本研究评估了石榴皮中鞣花单宁在法式炸薯条制备过程中对防止蔬菜芥花籽油（VCO）氧化的抗氧化效果。使用80%丙酮提取鞣花单宁，通过Amberlite XAD - 16树脂色谱法进行纯化，并以0.05%、0.1%和0.2%的浓度添加到VCO中。在145℃、160℃和190℃下评估VCO氧化情况，在160℃下进行五个10分钟周期的油炸实验。使用AOCS Cd 8 - 53方法测量初级脂质氧化（过氧化值），并通过红外光谱分析分子结构变化。结果表明，鞣花单宁在所有温度下均显著减轻了VCO氧化，其中0.05%被确定为最佳浓度。该浓度将过氧化值降低至4.66±1.15 meq O/kg，在油炸过程中保持稳定且低于可接受限度。红外光谱证实VCO的分子结构没有显著变化。这些发现突出了鞣花单宁作为有效抗氧化剂在油炸过程中增强VCO氧化稳定性的作用，为改善油脂品质和延长其在食品工业中的可用性提供了一种天然、可持续的解决方案。
