Zhao Dongkun, Wang Xin, You Sicong, Wang Lijuan, Amjad Usman, Xu Baocheng, Dou Xinjing, Liu Lili
College of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, China.
College of Basic Medical Science, Ningxia Medical University, Yinchuan 750004, China.
Foods. 2025 Jun 28;14(13):2297. doi: 10.3390/foods14132297.
Phytosterols (PS) have specific oxidation rules in different lipid media. After oxidation, PS will form oxidation products, which has potential physiological toxicity to the human body. Camellia seed oil (CSO) is a unique emerging edible oil in China. This oil has a fatty acid composition similar to olive oil, in which oleic acid is dominant. In order to solve the thermal oxidation of PS in CSO at high temperature (180 °C), we studied its antioxidant strategy by evaluating different antioxidants. Four antioxidants-BHA, TBHQ, epigallocatechin gallate (EGCG), and α-tocopherol (VE)-along with one synergist, citric acid (CA), were selected and used in this study. The antioxidant effects of different combinations (single antioxidant, single antioxidant + CA, mixed antioxidant, mixed antioxidant + CA) were compared. After 180 min of heating, the PS and phytosterols oxidation products (7α-hydroxy-, 7β-hydroxy-, 5α,6α-epoxy-, 5β,6β-epoxy-, 7-keto-, and trihydroxy-PS) were estimated by GC-MS. Through comparative analysis, the results showed that the combination of mixed antioxidants and CA had the best antioxidant effect, and the inhibition rate of VE + TBHQ +CA was as high as 42%, which had a breakthrough significance for stabilizing the thermal oxidation of PS in camellia seed oil. At the same time, it also provides a valuable reference for ensuring the edible safety of camellia seed oil in Chinese food heating habits.
植物甾醇（PS）在不同脂质介质中有特定的氧化规律。氧化后，PS会形成氧化产物，这些产物对人体具有潜在的生理毒性。山茶籽油（CSO）是中国一种独特的新兴食用油。这种油的脂肪酸组成与橄榄油相似，其中油酸占主导。为了解决PS在CSO中于高温（180℃）下的热氧化问题，我们通过评估不同的抗氧化剂来研究其抗氧化策略。本研究选择了四种抗氧化剂——丁基羟基茴香醚（BHA）、特丁基对苯二酚（TBHQ）、表没食子儿茶素没食子酸酯（EGCG）和α-生育酚（VE）——以及一种增效剂柠檬酸（CA）。比较了不同组合（单一抗氧化剂、单一抗氧化剂+CA、混合抗氧化剂、混合抗氧化剂+CA）的抗氧化效果。加热180分钟后，通过气相色谱-质谱联用仪（GC-MS）对PS和植物甾醇氧化产物（7α-羟基-、7β-羟基-、5α,6α-环氧-、5β,6β-环氧-、7-酮-和三羟基-PS）进行了测定。通过比较分析，结果表明混合抗氧化剂与CA的组合具有最佳的抗氧化效果，VE+TBHQ+CA的抑制率高达42%，这对于稳定山茶籽油中PS的热氧化具有突破性意义。同时，也为在中国烹饪习惯下确保山茶籽油的食用安全性提供了有价值的参考。
