Kang Min, Zulkurnain Musfirah
School of Health Management, Shanxi Technology and Business University, Longcheng Campus, Taiyuan 030006, China.
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia.
Foods. 2025 Aug 25;14(17):2958. doi: 10.3390/foods14172958.
leaf flavonoids, while demonstrating antioxidant potential, remain underexplored as natural stabilizers for frying oils under thermo-oxidative stress. This study assessed leaf flavonoids efficacy against synthetic tertiary-butylhydroquinone (0.02%). leaf flavonoids were extracted via optimized ultrasonic-assisted methods (15 mL/g solvent, 80% ethanol, 45 °C, 120 s). Frying stability in flaxseed and soybean oils over 6 days (24 cycles/day) was evaluated using multi-indicator kinetic analysis. leaf flavonoids significantly outperformed tertiary-butylhydroquinone in reducing oxidation markers after 6 days. In flaxseed oil, leaf flavonoids reduced acid value (18.4%), peroxide value (33.79%), and polar compounds (52.03%); reductions in soybean oil reached 61.34% for polar compounds. leaf flavonoids better preserved γ-tocopherol in flaxseed oil (increased 2.09% retention) and key tocopherols in soybean oil. Critically, it mitigated unsaturated fatty acid losses (flaxseed C18:3: 2.72% higher; soybean C18:2: 4.4% higher) and limited saturated fatty acid increases. Optimized leaf flavonoid extraction facilitates its application as a promising natural candidate for high-temperature frying, where its matrix-specific stabilization effect shows potential in commercial functional oil formulations.
叶黄酮虽然具有抗氧化潜力，但作为热氧化应激下煎炸油的天然稳定剂仍未得到充分研究。本研究评估了叶黄酮对合成叔丁基对苯二酚（0.02%）的功效。叶黄酮通过优化的超声辅助方法（15 mL/g溶剂、80%乙醇、45℃、120秒）提取。使用多指标动力学分析评估了亚麻籽油和大豆油在6天（每天24个周期）内的煎炸稳定性。6天后，叶黄酮在降低氧化指标方面明显优于叔丁基对苯二酚。在亚麻籽油中，叶黄酮降低了酸值（18.4%）、过氧化值（33.79%）和极性化合物（52.03%）；大豆油中极性化合物的降低率达到61.34%。叶黄酮能更好地保留亚麻籽油中的γ-生育酚（保留率提高2.09%）和大豆油中的关键生育酚。至关重要的是，它减轻了不饱和脂肪酸的损失（亚麻籽C18:3：高2.72%；大豆C18:2：高4.4%）并限制了饱和脂肪酸的增加。优化的叶黄酮提取有助于其作为高温煎炸的有前景的天然候选物的应用，其基质特异性稳定作用在商业功能性油配方中显示出潜力。
