背景:酸味会导致不愉快的味道,闻起来,脂肪酸和天然抗氧化剂的降解,所以油不适合被消耗。天然抗氧化剂,包括生育酚,多酚(芝麻酚,卡诺洛尔,阿魏酸,咖啡酸,等。),β-胡萝卜素,角鲨烯,和植物甾醇,有助于延缓植物油的氧化。然而,关于天然抗氧化剂组合以延长富含不饱和脂肪酸的混合油的保质期的研究尚未报道。
结果:所有复合抗氧化剂都具有显着提高调和油的氧化稳定性的潜力。混合油G与0.05g/kgβ-胡萝卜素,0.25克/千克芝麻酚,0.25g/kg咖啡酸表现出最佳的抗自动氧化作用。它在改善含有各种脂肪酸的植物油的氧化稳定性方面也是有效的。含有最佳复合天然抗氧化剂的调和油的OSI比对照样品长2.17倍。加速氧化结束后,石油的POV,p-AV和TOTOX分别为6.59倍,12.26倍,比对照样品低6.65倍,分别。
结论:(1)天然抗氧化剂β-胡萝卜素0.05g/kg的组合,芝麻酚0.25g/kg和咖啡酸0.25g/kg增强富含不饱和脂肪酸的混合油的氧化稳定性。(2)β-胡萝卜素是氧化早期的主要抗氧化剂。(3)芝麻酚和咖啡酸是氧化中后期的主要抗氧化剂。本文受版权保护。保留所有权利。
BACKGROUND: Rancidity causes unpleasant tastes and smells, and the degradation of fatty acids and natural antioxidants, so that an oil is unfit to be consumed. Natural antioxidants, including tocopherols, polyphenols (sesamol, canolol, ferulic acid, caffeic acid, etc.), β-carotene, squalene and phytosterols, contribute to delay the oxidation of vegetable oils. However, studies on the combination of natural antioxidants to lengthen the shelf life of unsaturated fatty acid-rich blended oil have not been reported.
RESULTS: All of the composite antioxidants had the potential to significantly improve the oxidation stability of blended oil. Blended oil G with 0.05 g kg-1 β-carotene, 0.25 g kg-1 sesamol and 0.25 g kg-1 caffeic acid showed the best anti-autooxidation. It is also effective in improving the oxidative stability of vegetable oils containing various fatty acids. The oxidation stability index of the blended oil containing the optimum composition of natural antioxidants was 2.17-fold longer than that of the control sample. After the end of accelerated oxidation, the oil\'s peroxide value, p-anisidine value and total oxidation value were 6.59 times, 12.26 times and 6.65 times lower than those of the control sample, respectively.
CONCLUSIONS: (1) The combination of natural antioxidants β-carotene (0.05 g kg-1 ), sesamol (0.25 g kg-1 ) and caffeic acid (0.25 g kg-1 ) enhances the oxidative stability of unsaturated fatty acid-rich blended oils. (2) β-Carotene is the main antioxidant in the early stages of oxidation. (3) Sesamol and caffeic acid are the main antioxidants in the middle and late stages of oxidation. © 2023 Society of Chemical Industry.