Abstract：
Germination of seeds is known to affect the nutritional composition of cold-pressed oils. This study focused on the effects of germination on the antioxidants and oxidative stability of linseed and sunflower seed oil. As hypothesized, germination led to increased antioxidant activities and tocopherol, chlorophyll and carotenoid content. Analysis revealed a 37.2 ± 3.5-fold and 11.6 ± 1.5-fold increase in polyphenol content in linseed and sunflower seed oil from germinated seeds, respectively. Using LC-HRMS/MS, profiles with up to 69 polyphenolic substances were identified in germinated seed oils for the first time. Germination promoted lipid hydrolysis, as evidenced by NMR, with overall significant decreases in triacylglycerol content leading to increased diacylglycerol and free fatty acid values. Rancimat measurements predicted a 4.10 ± 0.52-fold longer shelf-life for germinated linseed oil. This study successfully demonstrated the potential of germination to develop PUFA-rich oils with enhanced antioxidant capacity and oxidative stability.
摘要：
已知种子的发芽影响冷榨油的营养组成。本研究主要研究发芽对亚麻籽和葵花籽油的抗氧化剂和氧化稳定性的影响。正如假设的那样，发芽导致增加的抗氧化活性和生育酚，叶绿素和类胡萝卜素含量。分析表明，发芽种子中亚麻籽和葵花籽油中的多酚含量增加了37.2±3.5倍和11.6±1.5倍，分别。使用LC-HRMS/MS，首次在发芽的种子油中鉴定出多达69种多酚物质。发芽促进脂质水解，正如NMR所证明的那样，三酰甘油含量总体显着下降，导致二酰甘油和游离脂肪酸值增加。Rancimat测量值预测发芽的亚麻籽油的保质期延长4.10±0.52倍。这项研究成功地证明了发芽开发具有增强的抗氧化能力和氧化稳定性的富含PUFA的油的潜力。
