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首页> 外文期刊>Journal of the American Oil Chemists' Society >Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends
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Contribution of Compositional Parameters to the Oxidative Stability of Olive and Walnut Oil Blends

机译:组成参数对橄榄油和核桃油混合物氧化稳定性的贡献

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Oil blending was conducted to study the effects of changes in fatty acid composition (FAC), tocopherols and total phenol content (TPC) on oxidative stability of virgin olive oil (VOO):walnut oil (WO) blends. The measurement of the antioxidant activity of bioactive components present in the parent oils and blends was achieved by their ability to scavenge the free stable 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·). The highest percentage of DPPH· inhibition was found for pure VOO, and the lowest one for pure WO. EC50 values obtained from the DPPH assay correlated significantly and inversely with TPC. The generation of volatile flavor components in VOO indicated the predominance of C6 compounds produced through biochemical (enzymatic) pathways, whereas WO showed increased concentrations of medium chain (C7–C11) aldehydes produced through chemical (oxidative) pathways. The results obtained confirm the importance of VOO phenolics in providing protection against oxidation in VOO and VOO/WO blends. However, considering the impact of FAC and the content of endogenous antioxidant substances mentioned previously on the oxidative stability of the oils analyzed, the effect of an elevated unsaturation level (WO) prevails over a high amount of such bioactive components (VOO).
机译:进行油共混以研究脂肪酸成分(FAC),生育酚和总酚含量(TPC)的变化对初榨橄榄油(VOO):胡桃油(WO)共混物的氧化稳定性的影响。母油和混合物中存在的生物活性成分的抗氧化活性的测量是通过其清除游离的稳定2,2-二苯基-1-吡啶并肼基(DPPH·)的能力实现的。对于纯VOO,发现DPPH·抑制的百分比最高,对于纯WO,抑制率最低。 DPPH法测得的EC50 值与TPC呈显着负相关。 VOO中挥发性风味成分的产生表明通过生化(酶促)途径产生的C6 化合物占主导地位,而WO显示通过该途径产生的中链(C7 –C11 )醛的浓度增加化学(氧化)途径。获得的结果证实了VOO酚类在提供VOO和VOO / WO共混物的抗氧化保护方面的重要性。然而,考虑到FAC和前面提到的内源抗氧化剂物质的含量对所分析的油的氧化稳定性的影响,不饱和水平升高(WO)的影响胜过大量的此类生物活性成分(VOO)。

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