Synergetic Use of Principal Component Analysis Applied to Normed Physicochemical Measurements and GC x CC-MS to Reveal the Stabilization Effect of Selected Essential Oils on Heated Rapeseed Oil

Lilia Sghaier; Christophe B. Y. Cordelia; Douglas N. Rutledge; Fanny Lefevre; Mickael Watiez; Sylvie Breton; Patrick Sassiat; Didier Thiebaut; Jerome Vial

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Synergetic Use of Principal Component Analysis Applied to Normed Physicochemical Measurements and GC x CC-MS to Reveal the Stabilization Effect of Selected Essential Oils on Heated Rapeseed Oil

机译：协同用途使用主要成分分析适用于规范的物理化学测量和GC X CC-MS，以揭示选定精油在加热油菜籽油上的稳定效果

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Lipid oxidation leads to the formation of volatile compounds and very often to off-flavors. In the case of the heating of rapeseed oil, unpleasant odors, characterized as a fishy odor, are emitted. In this study, 2 different essential oils (coriander and nutmeg essential oils) were added to refined rapeseed oil as odor masking agents. The aim of this work was to determine a potential antioxidant effect of these essential oils on the thermal stability of rapeseed oil subject to heating cycles between room temperature and 180 °C. For this purpose, normed determinations of different parameters (peroxide value, anisidine value, and the content of total polar compounds, free fatty acids and tocopherols) were carried out to examine the differences between pure and degraded oil. No significant difference was observed between pure rapeseed oil and rapeseed oil with essential oils for each parameter separately. However, a stabilizing effect of the essential oils, with a higher effect for the nutmeg essential oil was highlighted by principal component analysis applied on physicochemical dataset. Moreover, the analysis of the volatile compounds performed by GC x GC showed a substantial loss of the volatile compounds of the essential oils from the first heating cycle.

机译：脂氧化导致挥发性化合物的形成，并且通常经常脱味。在加热油菜籽油的情况下，发出了令人难以愉快的气味，作为腥味。在这项研究中，将2种不同的精油（香菜和肉豆蔻精油）加入到精制油菜籽油中作为气味掩蔽剂。这项工作的目的是确定这些精油对油菜籽油的热稳定性的潜在抗氧化效果，所述油菜籽油在室温和180℃之间的加热循环受加热循环。为此目的，进行了不同参数的确定（过氧化物值，氨基啶值和总极化物化合物，游离脂肪酸和生育酚的含量），以检查纯净和降解的油之间的差异。纯菜籽油和油菜籽油与每种参数的精油之间没有观察到巨大差异。然而，通过在物理化学数据集上施加的主要成分分析突出了精油的稳定效果，具有较高的肉豆蔻精油的效果。此外，GC X GC进行的挥发性化合物的分析显示了来自第一加热循环的精油的挥发性化合物的大量损失。

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来源
《Journal of Food Science》 |2017年第6期|1333-1343|共11页
作者
Lilia Sghaier; Christophe B. Y. Cordelia; Douglas N. Rutledge; Fanny Lefevre; Mickael Watiez; Sylvie Breton; Patrick Sassiat; Didier Thiebaut; Jerome Vial;
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作者单位

Lesieur R&D Center ESPCI ParisTech -CNRS Coudekerque-Branche France Dept. of Analytical Bioanalytical Sciences and Miniaturization (LSABM) Inst of Chemistry Biology and Innovation (CBI) - ESPCI ParisTech CNRS UMR 8231 PSL* Research Univ. 10 rue Vauquelin 75231 Paris Cedex 05 France AgroParisTech UMRU45 GENIAL Analytical Chemistry Laboratory 16 me Claude Bernard 75005 Paris France;

INRA UMR1145 GENIAL Analytical Chemistry Lab. 16 rue Claude Bernard 75005 Paris France;

AgroParisTech UMRU45 GENIAL Analytical Chemistry Laboratory 16 me Claude Bernard 75005 Paris France;

Lesieur R&D Center ESPCI ParisTech -CNRS Coudekerque-Branche France;

Lesieur R&D Center ESPCI ParisTech -CNRS Coudekerque-Branche France;

Lesieur R&D Center ESPCI ParisTech -CNRS Coudekerque-Branche France;

Dept. of Analytical Bioanalytical Sciences and Miniaturization (LSABM) Inst of Chemistry Biology and Innovation (CBI) - ESPCI ParisTech CNRS UMR 8231 PSL* Research Univ. 10 rue Vauquelin 75231 Paris Cedex 05 France;

Dept. of Analytical Bioanalytical Sciences and Miniaturization (LSABM) Inst of Chemistry Biology and Innovation (CBI) - ESPCI ParisTech CNRS UMR 8231 PSL* Research Univ. 10 rue Vauquelin 75231 Paris Cedex 05 France;

Dept. of Analytical Bioanalytical Sciences and Miniaturization (LSABM) Inst of Chemistry Biology and Innovation (CBI) - ESPCI ParisTech CNRS UMR 8231 PSL* Research Univ. 10 rue Vauquelin 75231 Paris Cedex 05 France;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类
关键词
anisidine value; headspace volatiles; oxidative stability; peroxide value; rapeseed oil;

机译：anisidine值;顶空挥发物;氧化稳定性;过氧化物值;菜籽油;

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Synergetic Use of Principal Component Analysis Applied to Normed Physicochemical Measurements and GC x CC-MS to Reveal the Stabilization Effect of Selected Essential Oils on Heated Rapeseed Oil

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