{"title":"Microwave Effects on Structure and Antioxidant Activity of Perilla Oil Melanoidins","authors":"Xinlei Shi, Ling Yao, Chuying Chen, Heyan Li, Zhihua Song, Jianhua Huang, Xingguo Wang","doi":"10.1002/aocs.70050","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Melanoidins contribute to the sensory and functional properties of perilla oil. This study explored the impact of microwave pretreatment on the formation, structure, and antioxidant activity of melanoidins in perilla oil. Structural characteristics were analyzed using Fourier-transform infrared spectroscopy (FTIR), ultraviolet–visible spectroscopy (UV–Vis), fluorescence spectroscopy, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), and ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Antioxidant activity was evaluated by DPPH and ABTS radical scavenging and reducing power assays. Results showed that higher microwave intensity promoted the formation of melanoidins, reflected by increased absorbance and fluorescence signals. The strongest DPPH activity (142.35 μmol TE/g) was observed at 700 W for 10 min, while the highest ABTS activity (159.03 μmol TE/g) occurred at 540 W for 8 min. Melanoidins formed under these conditions contain glyoxal-derived polymeric units and nine free phenolic compounds, including caffeic acid, rosmarinic acid, luteolin, and others. Among them, rosmarinic acid was dominant (18.73–43.02 μg/100 mg), followed by caffeic acid and apigenin. Microwave treatment significantly increased total soluble free phenolics, supporting their synergistic contribution to antioxidant enhancement. The study demonstrates that microwave pretreatment can enhance the structural complexity and functional properties of melanoidins in perilla oil. These findings highlight the potential application of melanoidins as natural antioxidants in functional foods and nutritional products.</p>\n </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"103 4","pages":"325-342"},"PeriodicalIF":2.4000,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.70050","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/2/15 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Melanoidins contribute to the sensory and functional properties of perilla oil. This study explored the impact of microwave pretreatment on the formation, structure, and antioxidant activity of melanoidins in perilla oil. Structural characteristics were analyzed using Fourier-transform infrared spectroscopy (FTIR), ultraviolet–visible spectroscopy (UV–Vis), fluorescence spectroscopy, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS), and ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Antioxidant activity was evaluated by DPPH and ABTS radical scavenging and reducing power assays. Results showed that higher microwave intensity promoted the formation of melanoidins, reflected by increased absorbance and fluorescence signals. The strongest DPPH activity (142.35 μmol TE/g) was observed at 700 W for 10 min, while the highest ABTS activity (159.03 μmol TE/g) occurred at 540 W for 8 min. Melanoidins formed under these conditions contain glyoxal-derived polymeric units and nine free phenolic compounds, including caffeic acid, rosmarinic acid, luteolin, and others. Among them, rosmarinic acid was dominant (18.73–43.02 μg/100 mg), followed by caffeic acid and apigenin. Microwave treatment significantly increased total soluble free phenolics, supporting their synergistic contribution to antioxidant enhancement. The study demonstrates that microwave pretreatment can enhance the structural complexity and functional properties of melanoidins in perilla oil. These findings highlight the potential application of melanoidins as natural antioxidants in functional foods and nutritional products.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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