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Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes 香蒲(Theobroma grandiflorum S.)脂肪莎草的酶提取
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-05-25 DOI: 10.3989/gya.1012212
D. Da Silva, A. Rodrigues, L. D. da Silva
Enzyme-assisted extraction is considered an environmentally friendly technique. Cellulase, pectinase and protease were tested for cupuassu seeds fat extraction. The best fat efficiency (81.66%) was obtained for the solute:solvent 1:5 (m:w), orbital shaker at 120 rpm, 60 °C, for 8 hours and enzyme concentrations (cellulase, pectinase and protease) of 1.0%. The fat was characterized for physicochemical properties, fatty acid profile, phenolic compounds, antioxidant activities and oxidative stability. The fat showed good thermal stability (14.26 h) and high contents of monounsaturated (42.42%) and saturated (43.47%) fatty acids with higher concentrations of oleic and stearic acids, respectively, and a high content of phenolic compounds (141.84 µg EAG·g-1) in the fat, and in the aqueous extract (926.47 µg EAG·g-1). The results indicated that the cupuassu seed fat obtained by enzymatic extraction showed superior properties to cupuassu fat obtained by cold pressing, in addition to generating an aqueous fraction which is rich in bioactive compounds that can be used as ingredients in the food and pharmaceutical sectors.
酶辅助萃取被认为是一种环保技术。研究了纤维素酶、果胶酶和蛋白酶对铜瓜籽脂肪的提取效果。当溶剂:溶质:溶剂1:5 (m:w), 60°C, 120 rpm,摇床8 h,酶(纤维素酶,果胶酶和蛋白酶)浓度为1.0%时,脂肪效率最高,为81.66%。对该脂肪的理化性质、脂肪酸谱、酚类化合物、抗氧化活性和氧化稳定性进行了表征。脂肪具有良好的热稳定性(14.26 h),单不饱和脂肪酸(42.42%)和饱和脂肪酸(43.47%)含量较高,油酸和硬脂酸含量较高,脂肪和水提物中酚类化合物含量(141.84µg EAG·g-1)较高,水提物含量(926.47µg EAG·g-1)较高。结果表明,酶提法得到的库瓜苏籽脂肪具有比冷压法得到的库瓜苏籽脂肪更优越的性能,并且产生了富含生物活性化合物的水分,可作为食品和制药行业的原料。
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引用次数: 0
Fatty acids and mineral composition of seed oils extracted from different Rosa L. taxa 不同蔷薇分类群种子油的脂肪酸和矿物组成
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-05-25 DOI: 10.3989/gya.0673221
I. Hatipoglu, B. Ak
In the study, the macro and micro elements and fatty acid contents in rose seeds, which are generally evaluated in the waste category, were determined. Among the plants belonging to these taxa, only the registered varieties belonging to four taxa were used, while the others were genotypes. The plant materials of the study include rosehip (R. canina L.), Yildiz variety of rosehip (R. canina L. cv ‘Yildiz’), Syrup rose (R. heckeliana Tratt. subsp. vanheurckiana), Austrian briar (R. foetida Herrm.), lax rootstock [R. caesia Sm. (Syn: R. laxa Retz.)], wild rose [R. montana subsp. woronovii Chaix subsp. woronovii (Lonacz) Ö. Nilsson L.], hybrid landscape roses (R. x hybrida) and Hosap rose [R. pisiformis (Christ) D.] taxa. It was determined that the contents of nitrogen, potassium, phosphorus, magnesium and calcium of the macro elements examined in the seed samples differed statistically from each other. The seeds of different Rosa L. species examined within the scope of the research can be considered as one of the fruit oil sources with its 3.71-10.01% oil content. The fatty acid contents were determined as follows: linoleic acid (ω6) contents in the taxa ranged from 41.63 to 50.11% with an average of 44.88%; oleic acid (ω9) ranged from 20.80 to 30.27% with an average of 24.95%; linolenic acid (ω3) varied between 14.00-28.51% with an average of 19.20%; arachidic acid ranged from 0.75-1.63% and the average was 1.97%; eicosenoic acid ranged between 0.13-0.65% and averaged 0.33%; palmitoleic acid contents ranged from 0.08-0.60; behenic acid varied between 0.08-0.19% with 0.11% average. It was observed that the (ω3/ω6 ratio of the hybrid rose, which is especially used as a landscape rose and whose fruits are not evaluated, had an average value. R. canina ‘Yildiz’ cultivar showed a high (ω3/ω6 ratio, which is important in health terms. The high oleic acid contents found in these taxa are important results.
本研究对玫瑰种子中的宏量元素、微量元素和脂肪酸含量进行了测定。在属于这些分类群的植物中,仅使用了属于4个分类群的已登记品种,其余均为基因型。本研究的植物材料包括玫瑰果(r.c canina L.)、Yildiz品种玫瑰果(r.c canina L. cv ' Yildiz ')、糖浆玫瑰(r.c heckeliana Tratt.)。无性系种群。奥地利野蔷薇(R. foetida Herrm.),松散的砧木[R.;caesia Sm。(Syn: r.l axa Retz)],野玫瑰[r.l axa Retz]。蒙大拿无性系种群。woronovi Chaix子。woronovii (Lonacz) Ö。Nilsson L.],杂交景观玫瑰(R. x hybrida)与Hosap rose [j]。pisiformis(基督)D.分类群。测定了种子样品中氮、钾、磷、镁、钙等常量元素的含量存在统计学差异。在本研究范围内检测到的不同种类的玫瑰种子,其含油量为3.71 ~ 10.01%,可视为果实油源之一。脂肪酸含量测定结果表明:亚油酸(ω6)含量在41.63 ~ 50.11%之间,平均为44.88%;油酸(ω9)为20.80 ~ 30.27%,平均为24.95%;亚麻酸(ω3)在14.00 ~ 28.51%之间变化,平均为19.20%;花生酸含量范围为0.75 ~ 1.63%,平均为1.97%;二十烯酸变化范围为0.13 ~ 0.65%,平均0.33%;棕榈油酸含量为0.08 ~ 0.60;白原酸含量在0.08 ~ 0.19%之间,平均为0.11%。结果表明,杂交月季(ω3/ω6)具有平均值,特别是作为景观月季而不评价果实的月季。犬r.c arina ' Yildiz '品种的ω3/ω6比值很高,这在保健方面具有重要意义。在这些分类群中发现的高油酸含量是重要的结果。
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引用次数: 0
Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives 热休克,无盐和接种摩洛哥Picholine绿橄榄控制发酵
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-03-24 DOI: 10.3989/gya.0890211
N. Ghabbour, Y. Rokni, H. Abouloifa, R. Bellaouchi, I. Hasnaoui, S. Gaamouche, N. Houmy, M. El Yamani, R. Ben Salah, N. Ktari, E. Saalaoui, A. Asehraou
The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. The effects of heat-shock (60, 70 and 80 °C three times for 5 min), inoculation with the oleuropeinolytic strain of L. plantarum FSO175 (L.p-FSO175) and the addition of Cell-Free Supernatant of C. pelliculosa L18 (CFS of C.p-L18) on the fermentation process of unsalted green olives were examined. The results showed a drastic reduction in the initial indigenous Enterobacteria, and an improvement in the acidification of heat-shocked olives at 70 and 80 °C, when compared to 60 °C. The inoculation with L.p-FSO175 and addition of CFS of C.p-L18 enhanced the fermentation and preservation of unsalted green olives, indicated by a significant decrease in pH, increase in free acidity and total disappearance of Enterobacteria. The heat-shock treatment at high temperature (80 °C), inoculation with L.p-FSO175 and addition of CFS of C.p-L18 led to the best reduction in bitterness, and favorable color changes (L, a, and b) in fermented olives. This sequential method led to more appreciated sensory characteristics (mainly bitterness and color) of fermented olives, lower spoilage incidence in olives, and reduced fermentation time to 50 days, and therefore may be suitable to control the fermentation of unsalted green olives of the Moroccan picholine variety.
本工作报道了热休克、无盐和接种绿橄榄的控制发酵。研究了热激(60、70、80℃,共3次,共5 min)、接种溶橄榄苦苷菌株plantarum FSO175 (L.p-FSO175)和添加pellicullosa L18 (CFS of C.p-L18)上清液对无盐绿橄榄发酵过程的影响。结果表明,与60°C相比,在70°C和80°C的高温下,橄榄的原生肠杆菌急剧减少,酸化程度有所改善。接种L.p-FSO175和添加CFS的C.p-L18促进了无盐绿橄榄的发酵和保存,表现为pH显著降低,游离酸度显著增加,肠杆菌总数消失。高温(80℃)热激处理、接种L.p-FSO175和添加CFS的C.p-L18对发酵橄榄的苦味降低效果最好,颜色变化(L、a、b)也较好。这种顺序发酵法使发酵后的橄榄的感官特征(主要是苦味和颜色)得到更好的欣赏,降低了橄榄的腐败发生率,并将发酵时间缩短到50天,因此可能适用于摩洛哥picholine品种无盐绿橄榄的发酵控制。
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引用次数: 0
The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil 微波焙烧对冷榨无花果籽油生物活性成分及化学参数的影响
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-03-24 DOI: 10.3989/gya.1011212
D. Deniz Şirinyıldız, A. YILDIRIM VARDİN, A. Yorulmaz
The effect of microwave roasting process on the compositional parameters and bioactive contents of fig seed oil were investigated. Fig seeds were ground and roasted in a microwave oven at 350, 460 and 600 Watt for 5 and 10 minutes and the roasted seeds were processed to obtain oil. The results showed that peroxide, K232 and K270 values were adversely affected by roasting. Fig seed oil was a prosperous source of γ-tocopherol and significant losses were observed due to microwave pre-treatment. The major fatty acids in fig seed oil were linolenic, linoleic and oleic acids; whereas the major triacylglycerols were LnLO, LnLnL, LnLnLn and LnLnO, according to fatty acid profile. The most abundant sterol in the fig seed oil samples was β-sitosterol with 3235.90 to 3625.62 mg/kg, followed by Δ5- and Δ7-avenasterols. The principal component analysis and agglomerative hierarchial clustering served to differentiate between intense and mild microwave-treated oils as well as the unroasted samples.
研究了微波焙烧工艺对无花果籽油组成参数和生物活性含量的影响。将无花果种子研磨并在350、460和600瓦的微波炉中烘烤5分钟和10分钟,并对烘烤的种子进行处理以获得油。结果表明,焙烧对过氧化物、K232和K270值有不利影响。无花果籽油是γ-生育酚的丰富来源,由于微波预处理,观察到显著的损失。无花果籽油中的主要脂肪酸为亚麻酸、亚油酸和油酸;而根据脂肪酸谱,主要的三酰基甘油是LnLO、LnLn、LnLnL和LnLnO。无花果籽油样品中甾醇含量最高的是β-谷甾醇,含量为3235.90至3625.62 mg/kg,其次是Δ5-和Δ7-燕麦甾醇。主成分分析和凝聚层次聚类有助于区分强烈和温和微波处理的油以及未烘焙的样品。
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引用次数: 1
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane 亚临界丙烷萃取油棕果实中的油脂、胡萝卜素和生育酚
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-03-24 DOI: 10.3989/gya.0896211
H. Phan-Tai, G. Brunner
This work aims to screen the extraction of oil and bioactive compounds including carotenes and tocochromanols from oil palm fruit with subcritical propane and without using a cosolvent. The overall extraction curves of palm oil with subcritical propane were studied and compared to those extracted with supercritical carbon dioxide. Carotenes and tocochromanols were evaluated not only in the extracted oil, but also in the oil of residual fiber in order to calculate the efficiency to recover these valuable compounds. The experimental results showed that oil yield of up to 70 % could be obtained within 120 minutes with subcritical propane at 50 bar and a flow rate of 35 kg·h−1·kg−1. It was also shown that compressed propane is an excellent solvent for the extraction of oil enriched in carotenes and tocochromanols. Subcritical propane extraction can be used as an alternative process for the simultaneous recovery of these valuable minor components from palm fruit.
本工作旨在筛选用亚临界丙烷在不使用共溶剂的情况下从油棕榈果实中提取油和生物活性化合物,包括胡萝卜素和生育酚。研究了亚临界丙烷萃取棕榈油的总体曲线,并与超临界二氧化碳萃取棕榈油进行了比较。不仅在提取的油中,而且在残留纤维的油中评估了胡萝卜素和生育酚,以计算回收这些有价值化合物的效率。实验结果表明,在50巴、流量为35 kg·h−1·kg−1的亚临界丙烷条件下,120分钟内可获得高达70%的油收率。研究还表明,压缩丙烷是提取富含胡萝卜素和生育酚的油的优良溶剂。亚临界丙烷萃取可作为同时从棕榈果实中回收这些有价值的次要成分的替代工艺。
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引用次数: 0
Preparation of human milk fat substitute and improvement of its oxidative stability 人乳脂替代品的制备及其氧化稳定性的提高
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-03-24 DOI: 10.3989/gya.0444211
H.A. Liu, J. Huang, T. M. Olajide, Tianyu Liu, Z.M. Liu, X. Liao, X. Weng
1,3-Dioleoyl-2-palmitoylglycerol (OPO) was synthesized by enzymatic interesterification using palm stearin rich in tripalmitin (PPP) and ethyl oleate. Enzymatic interesterification parameters such as temperature, water content, enzyme load, and substrate molar ratio were optimized. High contents of C52 (primarily OPO and its isomeric compounds) production (46.7%) and sn-2 palmitic acid (PA) content of 75.3% were detected. In addition, OPO-human milk fat substitute (HMFS) was blended with coconut, soybean, algal and microbial oils at a weight ratio of 0.70:0.18:0.11:0.004:0.007 to simulate fatty acids in human milk fat (HMF) according to the mathematical model. The main and important fatty acids in the Final-HMFS were within the ranges of those present in HMF. The Final-HMFS could promote the absorption of fats and minerals and the development of retina tissues in infants. The mixture of L-ascorbyl palmitate (L-AP) and vitamin E (VE) resulted in a synergistic antioxidant effect both in OPO-HMFS and OPO-HMFS emulsions. This finding has great significance in improving the quality and extending shelf-life of HMFS.
以富含三棕榈素(PPP)的棕榈硬脂酸和油酸乙酯为原料,通过酶促酯交换法合成了1,3-二棕榈酰-2-棕榈酰甘油(OPO)。对温度、含水量、酶负荷和底物摩尔比等酶法酯交换参数进行了优化。检测到高含量的C52(主要是OPO及其异构体化合物)产物(46.7%)和75.3%的sn-2棕榈酸(PA)含量。此外,根据数学模型,将OPO母乳脂肪替代品(HMFS)与椰子油、大豆油、藻类油和微生物油以0.70:0.18:0.11:0.004:0.007的重量比混合,以模拟母乳脂肪中的脂肪酸。最终HMFS中的主要和重要脂肪酸在HMF中存在的脂肪酸的范围内。最终HMFS可以促进婴儿对脂肪和矿物质的吸收以及视网膜组织的发育。L-抗坏血酸棕榈酸酯(L-AP)和维生素E(VE)的混合物在OPO-HMFS和OPO-HMFS-乳液中产生协同抗氧化作用。这一发现对提高HMFS的质量和延长其保质期具有重要意义。
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引用次数: 0
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods 不同干燥方法对天竺葵精油含量和成分的影响
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-03-23 DOI: 10.3989/gya.0226221
S. Akçura, R. Çakmakçı, Z. Ürüşan
In this study, the effect of various drying methods (fresh plant, shade-drying, sun-drying, and oven-drying at 30 and 60 °C) on the essential oil (EO) composition of rose-scented geranium were determined. Essential oil samples were extracted by hydrodistillation and analyzed by GC and GC-MS systems. The highest EO contents were obtained in the fresh plant (1.98%), followed by shade-drying (1.34 %) and oven-drying at 30 °C (1.20 %). The main components were citronellol (23.99-39.87%), geraniol (4.15-17.09%), menthone (4.48-8.34%), linalool (1.96-7.42%), β-caryophyllene (2.63-4.32%), geranyl tiglate (0.99-4.52%), citronellyl butyrate (0.53-5.31%) and cis-rose oxide (0.71-3.15%). The drying methods showed a marked impact on the constituents of the EO samples. The results demonstrated that drying the aerial parts of fresh geranium, and shade-drying and oven-drying at 30 °C were the best optimal methods to obtain the highest oil yield, and citronellol, geraniol, and linalool contents in the oil.
在本研究中,测定了不同干燥方法(新鲜植物、阴凉干燥、阳光干燥和30和60°C烘箱干燥)对玫瑰香味天竺葵精油(EO)成分的影响。采用加氢蒸馏法提取精油样品,并用GC和GC-MS系统进行分析。新鲜植物中EO含量最高(1.98%),其次是遮荫干燥(1.34%)和30°C烘箱干燥(1.20%)。主要成分为香茅醇(23.99-39.87%)、香叶醇(4.15-17.09%)、薄荷醇(4.48-8.34%)、芳樟醇(1.96-7.42%)、β-石竹烯(2.63-4.32%)、香樟酯(0.99-4.52%)、丁酸香茅烯(0.53-5.31%)和顺式玫瑰氧化物(0.71-3.15%)。干燥方法对EO样品的成分有显著影响。结果表明,新鲜天竺葵地上部分的干燥、遮荫干燥和30°C烘箱干燥是获得最高出油率的最佳方法,油中香茅醇、香叶醇和芳樟醇含量最高。
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引用次数: 1
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction 优化低温处理以增加Alperujo液体馏分中的亲水性酚
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-03-22 DOI: 10.3989/gya.0227221
M. Rodríguez, V. Cornejo, G. Rodríguez-Gutiérrez, P. Monetta
Hydrophilic phenols are the main bioactive compounds in alperujo. Among them, 3,4-Dihydroxyphenylglycol (DHPG), Hydroxytyrosol (HT) and Tyrosol (Ty), are the most relevant and deeply studied. These compounds exhibit high antioxidant capacity and a wide range of health benefits as well as technologically promising properties. Given that, their recovery represents an attractive opportunity to valorize this by-product. In this work low thermal treatments were applied to alperujo in order to obtain phenol-enriched liquid fractions. Optimization assays combining different levels of temperature (30 to 90 ºC), time (60 to 180 min) and water content (70 to 90%), followed by response surface methodologies were performed. The results indicated that by applying optimal conditions, is possible to obtain theoretical yields of Total phenols, DHPG, HT and Ty of 2.4, 957.8, 3.4 and 6.4 times greater, respectively, than raw dry alperujo. Interestingly, all the evaluated conditions can be reproduced with low investment in a standard olive oil industry.
亲水性酚类化合物是山芋中主要的生物活性化合物。其中,3,4-二羟基苯二醇(DHPG)、羟基酪醇(HT)和酪醇(Ty)是最相关和研究最深入的。这些化合物具有很高的抗氧化能力、广泛的健康益处以及技术前景。考虑到这一点,他们的复苏代表着一个有吸引力的机会来对这种副产品进行定价。在这项工作中,对alperujo进行了低热处理,以获得富含苯酚的液体馏分。结合不同水平的温度(30至90ºC)、时间(60至180分钟)和含水量(70至90%)进行优化分析,然后采用响应面方法。结果表明,通过应用最佳条件,可以获得总酚、DHPG、HT和Ty的理论产率分别是生的干燥alperujo的2.4、957.8、3.4和6.4倍。有趣的是,所有评估的条件都可以在标准橄榄油行业中以低投资重现。
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引用次数: 1
Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends 红木籽油(Bixa orellana)、铜瓜籽脂肪(Theobroma grandflorum)及其混合物的脂肪酸谱和流变行为
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-03-22 DOI: 10.3989/gya.1122212
D. Da Silva, F. B. de Carvalho-Guimarães, I.P. Valente, N. Cunha, S.C. Da C. Sanches, D. A. da Silva, J. S. Silva Junior, L. D. da Silva, A. M. da C Rodrigues
Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30:70, 50:50, and 70:30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier Transform Infrared) spectra, and rheological behavior were evaluated. ASO increased the content of polyunsaturated fatty acids in the blends; whereas CSF conferred higher contents of monounsaturated fatty acids. The blends exhibited low atherogenicity and thrombogenicity indices, suggesting nutritional advantages. The Newtonian fluid behavior and FTIR results suggested that mixing ASO and CSF at different proportions did not affect the functional groups. ASO showed an activation energy value which indicated that this fat viscosity was more sensitive to temperature changes. The Newtonian model proved to be suitable to describe the behavior of samples, according to statistical fit parameters R2, χ2, and RSS. The resulting blends presented improved physicochemical properties and nutritional attributes, indicating their feasibility for the development of new products.
红木籽油(ASO)和铜瓜籽脂(CSF)分别以30:70、50:50和70:30 (% w/w)的比例组合。评估了它们的脂肪酸谱、营养品质、傅立叶变换红外光谱和流变学行为。ASO提高了共混物中多不饱和脂肪酸的含量;而脑脊液则具有较高的单不饱和脂肪酸含量。该混合物具有低的动脉粥样硬化性和血栓形成性指数,表明其营养优势。牛顿流体行为和FTIR结果表明,不同比例的ASO和CSF混合对官能团没有影响。ASO显示了活化能值,表明该脂肪粘度对温度变化更为敏感。根据统计拟合参数R2、χ2和RSS,牛顿模型被证明适合描述样本的行为。所制得的共混物具有较好的理化性能和营养特性,表明其具有开发新产品的可行性。
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引用次数: 0
Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition 加速氧化条件下微波辐照黑孜然籽油的氧化稳定性及组成特性
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-03-22 DOI: 10.3989/gya.0908212
J. Hossen, M. Abbas Ali, N. Hidayu Othman, A. Md Noor
The present work evaluated the impact of microwave pre-treatment on the storage stability, fatty acids and triacylglycerol contents in black cumin seed oil (BCO) during storage at 62 ºC. During storage, the oxidative indicator values (free acidity, peroxide value, p-anisidine value, TOTOX, specific extinctions and thiobarbituric acid) for the oils increased faster in untreated oil samples than in the microwaved samples. The degradation rate of polyunsaturated fatty acids (PUFAs) and triacylglycerol species (LLL and OLL) during storage were higher in untreated samples compared to treated ones, indicating that oxidation proceeded more slowly in the treated samples. During storage, the generation of hydroperoxides, their degradation and the formation of secondary oxidation products as investigated by FTIR, were lower in the treated oils. In conclusion, microwave pre-treatment prior to oil extraction reduced the oxidative degradation of oil samples, thereby increasing the storage stability of BCO.
本文研究了微波预处理对黑孜然籽油(BCO)在62℃下贮藏稳定性、脂肪酸和甘油三酯含量的影响。在贮存过程中,未经处理的油品的氧化指标值(游离酸度、过氧化值、对茴香胺值、TOTOX、特定消光值和硫代巴比妥酸)比微波处理的油品增加得更快。在贮藏过程中,未处理样品的多不饱和脂肪酸(PUFAs)和三酰甘油(LLL和OLL)的降解率高于处理样品,表明处理样品的氧化过程更慢。在贮藏过程中,经处理的油脂中氢过氧化物的生成、降解和二次氧化产物的形成均较低。综上所述,提取前的微波预处理减少了油样的氧化降解,从而提高了BCO的储存稳定性。
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引用次数: 0
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Grasas y Aceites
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