Reducing free acidity and acrolein formation of omega-3-rich oils by blending with extra virgin olive oil during microwave heating

IF 1.9 Q2 AGRICULTURE, MULTIDISCIPLINARY

AIMS Agriculture and Food Pub Date : 2022-01-01 DOI:10.3934/agrfood.2022006

Norihito Kishimoto

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引用次数: 1

Abstract

In recent years, microwave food processing has been increasingly utilized worldwide. Omega-3-rich oils, which have various health benefits, must be protected from heat treatment, including microwave heating, due to their thermosensitivity. In this study, we investigated oxidative stability of blends of omega-3-rich oils, such as flaxseed, sesame, and perilla oils, with extra virgin olive oil (EVOO) in order to reduce concentration of acrolein during microwave heating. Microwaving flaxseed oil increased the free acidity and the formation of undesirable and irritating odors (e.g., acrolein). In contrast, microwave treatment of EVOO resulted in a much lower level of free acidity and acrolein formation. Blending 10% EVOO in flaxseed oil enhanced the antioxidant capacity and effectively reduced free acidity and acrolein formation during microwave heating. The enhancing effect was also partially achieved in flaxseed oil blended with both 10% refined olive oil and α-tocopherol, which are bioactive components in EVOO. Similarly, blending 10% EVOO in other omega-3-rich oils, including sesame oil and perilla oil, also decreased free acidity and acrolein formation during microwave heating. These results suggest that blending with EVOO facilitates the use of omega-3-rich oils in microwave food processing while retaining their health benefits.

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通过与特级初榨橄榄油在微波加热过程中混合，减少游离酸度和丙烯醛的形成

近年来，微波食品加工在世界范围内得到了越来越多的应用。富含omega -3的油对健康有多种益处，但由于其热敏性，必须避免热处理，包括微波加热。在这项研究中，我们研究了富含ω -3的油，如亚麻籽油、芝麻油和紫苏油，与特级初榨橄榄油(EVOO)混合的氧化稳定性，以降低微波加热过程中丙烯醛的浓度。微波亚麻籽油增加了自由酸度和不良和刺激性气味(如丙烯醛)的形成。相比之下，微波处理的EVOO的游离酸度和丙烯醛的形成水平要低得多。在亚麻籽油中掺入10%的EVOO，在微波加热过程中增强了抗氧化能力，有效降低了游离酸和丙烯醛的生成。亚麻籽油与10%精制橄榄油和α-生育酚(EVOO中的生物活性成分)混合也有一定的增强作用。同样，在其他富含omega-3的油中加入10%的EVOO，包括芝麻油和紫苏油，也可以在微波加热过程中减少游离酸度和丙烯醛的形成。这些结果表明，与EVOO混合有助于在微波食品加工中使用富含ω -3的油，同时保留其健康益处。

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来源期刊

AIMS Agriculture and Food AGRICULTURE, MULTIDISCIPLINARY-

CiteScore

3.70

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： AIMS Agriculture and Food covers a broad array of topics pertaining to agriculture and food, including, but not limited to:  Agricultural and food production and utilization  Food science and technology  Agricultural and food engineering  Food chemistry and biochemistry  Food materials  Physico-chemical, structural and functional properties of agricultural and food products  Agriculture and the environment  Biorefineries in agricultural and food systems  Food security and novel alternative food sources  Traceability and regional origin of agricultural and food products  Authentication of food and agricultural products  Food safety and food microbiology  Waste reduction in agriculture and food production and processing  Animal science, aquaculture, husbandry and veterinary medicine  Resources utilization and sustainability in food and agricultural production and processing  Horticulture and plant science  Agricultural economics.