PDF(Pubmed)
Abstract：
Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of rapeseed oil after the addition of RE during storage and the optimum addition of RE in rapeseed oil were investigated. Oxidative stability evaluation results demonstrate that the shelf life of rapeseed oil with the incorporation of 100 mg/kg of RE was equivalent to that with the addition of 50 mg/kg of tert-butyl hydroxyquinone (TBHQ). Storage test analysis results show that RE remarkably delayed the oxidation of rapeseed oil when the storage container was unsealed. The optimum amount of RE as an addition was 50-200 mg/kg under room temperature storage, while it was 150 mg/kg under Schaal oven storage. The antioxidant capacity of rapeseed oil with 50 mg/kg of RE added was remarkably higher than that with 50 mg/kg of TBHQ added after 20 d of storage, according to the Schaal oven test. Additionally, the addition of RE delayed the degradation of endogenous α-tocopherol in rapeseed oil. This study comprehensively evaluated the antioxidant properties of rapeseed oil when RE was added and it provides a new strategy for establishing healthy, nutritious, and safe oil preservation measures.
摘要：
菜籽油是人类饮食中重要的食用油来源，也极易发生氧化变质。已经证明迷迭香提取物(RE)可以增加油的氧化稳定性。在这项工作中,研究了菜籽油在贮藏过程中添加RE后的抗氧化能力以及菜籽油中RE的最佳添加量。氧化稳定性评估结果表明，掺入100mg/kgRE的菜籽油的保质期与加入50mg/kg叔丁基羟醌（TBHQ）的菜籽油的保质期相同。贮藏试验分析结果表明，在开封贮藏容器时，RE显著延缓了菜籽油的氧化。在室温储存条件下，RE的最佳添加量为50-200mg/kg，而在Schaal烤箱储存下是150毫克/千克。在贮藏20d后，添加50mg/kgRE的菜籽油的抗氧化能力明显高于添加50mg/kgTBHQ的菜籽油。根据Schaal烤箱测试。此外,RE的添加延缓了菜籽油中内源性α-生育酚的降解。本研究综合评价了添加RE对菜籽油抗氧化性能的影响,为建立健康,营养丰富,和安全的防油措施。
