A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices.

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Leyla Alizadeh, Kooshan Nayebzadeh, Abdorreza Mohammadi
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引用次数: 0

Abstract

There is a tendency towards the use of natural antioxidative substances due to toxic effects of synthetic antioxidants. The purpose of this research was to evaluate the effects of tocopherol and extracts from rosemary and ferulago on oxidation in a mixture (1:1, w/w) of sunflower seed oil and palm olein, during deep frying of potato slices. Besides the control groups, tertiary butylhydroquinone (TBHQ) served as a standard for comparison. The DPPH radical scavenging activities of extracts followed the order of rosemary10% > rosemary1% > rosemary0.1 % > ferulago 10 % > ferulago 1 % > ferulago 0.1 %. Frying performance of antioxidants were tested with regards to primary (peroxide value (PV)) and secondary (anisidine value (AnV), free fatty acids (FFA), total polar compounds (TPC) and volatile oxidation compounds such as hexanal and heptanal) oxidation products and by sensory evaluation. After frying process, rosemary extract treatment exhibited PV (1.2 meq O2/kg), FFA content (0.124 %), TPC (12.2 %), hexanal concentration (62.4 ng/g) and heptanal concentration (73.8 ng/g), which were significantly equal or sometimes less than those of TBHQ treatment ((1.23 meq O2/kg), (0.123 %), (12.6 %), (64.4 ng/g) and (74.1 ng/g), respectively). Whilst the ferulago extract showed higher PV (2 meq O2/kg) than the control sample, it was efficient in delaying secondary oxidative changes. Tocopherol markedly retarded primary stage but its activity fell down toward secondary oxidation products. The overall results of this research suggest that rosemary extract may be a good natural alternative to TBHQ, but further studies are necessary to investigate the use of ferulago extract.

关于生育酚以及迷迭香和阿魏提取物对油炸马铃薯片过程中油氧化的体外抗氧化活性的比较研究。
由于合成抗氧化剂的毒性作用,人们倾向于使用天然抗氧化物质。这项研究的目的是评估生育酚以及迷迭香和阿魏提取物对葵花籽油和棕榈油混合物(重量比为 1:1)在油炸马铃薯片过程中氧化作用的影响。除对照组外,还将叔丁基对苯二酚(TBHQ)作为标准进行比较。提取物的 DPPH 自由基清除活性依次为迷迭香 10 % > 迷迭香 1 % > 迷迭香 0.1 % > 阿魏 10 % > 阿魏 1 % > 阿魏 0.1 %。通过一次(过氧化值(PV))和二次(甲氧基苯胺值(AnV)、游离脂肪酸(FFA)、总极性化合物(TPC)和挥发性氧化化合物(如己醛和庚醛))氧化产物以及感官评价,测试了抗氧化剂的油炸性能。经过油炸处理后,迷迭香提取物的 PV(1.2 meq O2/kg)、FFA 含量(0.124 %)、TPC(12.2 %)、己醛浓度(62.4 纳克/克)和庚醛浓度(73.8 纳克/克)明显等于或低于 TBHQ 处理(分别为(1.23 meq O2/kg)、(0.123 %)、(12.6 %)、(64.4 纳克/克)和(74.1 纳克/克))。虽然阿魏提取物的 PV 值(2 meq O2/kg)高于对照样本,但它能有效延缓二次氧化变化。生育酚明显延缓了初级阶段,但其活性却下降到了次级氧化产物。这项研究的总体结果表明,迷迭香提取物可能是 TBHQ 的良好天然替代品,但有必要进一步研究阿魏提取物的使用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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