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首页> 美国卫生研究院文献>Molecules >Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts
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Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

机译：通过利用蓝莓加工副产物的抗氧化潜力来提高葵花籽油热氧化稳定性的策略

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This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.
机译：进行该研究以建立由果汁制造与丁基化羟基甲苯（BHT）相比延迟在180°进行高温对流加热的脂质氧化的蓝莓加工副产物中获得的两种冷冻干燥提取物的有效性C模拟煎炸条件下最多12小时。从罗马尼亚的两个地区的自发植物群收获了水果，亚因子（阿尔巴县）和帕尔小菇（Sibiu County），并根据Abbe和PBBE的原始地方注意到蓝莓副产品提取物（BBE）。在过氧化物值（PV），对酰胺醛（P-AV），通过硫氨基吡啶酸（TBA）方法评估的TBA-丙二醛相互作用的响应，研究了脂质热氧化的进展，总氧化（Totox）油氧化的价值和抑制（IO）。记录的数据突出显示BBE对脂质热氧化的高抑制反应。因此，抑制作用浓度依赖性，因此，脂质氧化程度与BBE剂量相反。将1000ppm Bbe（Abbe，PBBE）补充的油样的暴露于12小时的高温加热导致评估指标的显着降低，与无添加剂的向日葵油样品相比，如下：PV（46％; 45％），P-AV（21％; 17％），Totox（27％; 24％），TBA值（25％; 11％）。关于起源对BBE抑制脂氧化降解的潜力的影响，注意到，ABBE衍生自带温和气候的地区生长的蓝莓，具有中等沉淀和更高的温度，对脂质热氧化具有更强的抑制作用比pbbe。中等水平的500ppm BBE抑制了类似于200ppm的脂质氧化。据报道的结果表明，BBE代表了有效的天然抗氧化剂，可以成功地应用于提高各种高温食品应用中使用的向日葵油的热氧化稳定性。

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