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首页> 外文期刊>Food Science and Biotechnology >Contribution of minor compounds to the singlet oxygen-related photooxidation of olive and perilla oil blend
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Contribution of minor compounds to the singlet oxygen-related photooxidation of olive and perilla oil blend

机译：微量化合物对橄榄和紫苏油混合物的单线态氧相关的光氧化作用

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This study evaluated contribution of natural minor compounds including carotenoids, tocopherols, polyphenols, and phosphatidylcholine (PC) to the stability of chlorophyll sensitized oxidation of olive and perilla oil blend under 2,500 lx light at 25°C for 48 h. The oxidation of the oil blend was evaluated by headspace oxygen consumption and peroxide values (POV). Minor compounds were also monitored. The headspace oxygen consumption and POV of the oil blend were increased with oxidation time; however, fatty acid composition was not significantly changed. Carotenoids, tocopherols, polyphenols, and PC were degraded during the oil oxidation, which was closely related with their singlet oxygen quenching. Correlations of the oil oxidation were higher with contents of carotenoids and PC (r 2>0.93) than with those of tocopherols or polyphenols, suggesting high contribution of carotenoids and PC to decreasing singlet oxygen-related photooxidation of olive and perilla oil blend.
机译：这项研究评估了天然小分子化合物（包括类胡萝卜素，生育酚，多酚和磷脂酰胆碱（PC））在25°C，2,500 lx光照下48 h下对橄榄和紫苏油混合物的叶绿素敏化氧化稳定性的贡献。通过顶部空间的氧气消耗量和过氧化物值（POV）评估了油共混物的氧化。还监测了次要化合物。油混合物的顶空氧气消耗量和POV随着氧化时间的增加而增加。但是，脂肪酸组成没有明显改变。类胡萝卜素，生育酚，多酚和PC在油氧化过程中被降解，这与它们的单线态氧猝灭密切相关。类胡萝卜素和PC的含量与油氧化的相关性更高（r 2> 0.93），高于生育酚或多酚的相关性，表明类胡萝卜素和PC对降低橄榄和紫苏油混合物的单线态氧相关的光氧化作用有很大贡献。

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