菜籽油和橄榄油的逐步过氧化:动力学研究

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED
Melika Jooyandeh, Shima Jaldani, Reza Farhoosh
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引用次数: 0

摘要

研究了菜籽油和橄榄油在90℃下过氧化过程中脂质氢过氧化物(LOOH)和羰基(LCO)浓度的变化动力学。主要取决于脂肪酸组成,菜籽油和橄榄油在达到典型的终止相之前分别表现出一步和两步多相过氧化。菜籽油过氧化反应第二步的LOOH生成速率和分解速率分别高于第一步和低于第一步,这是由于第一步以亚麻酸为主的过氧化反应,第二步加入了油酸和亚油酸的过氧化反应。[LCO]的变化动力学受组成抗氧化化合物的效力的影响,表明菜籽油在第一个过氧化步骤结束之前是安全的,而橄榄油在诱导期应该被丢弃。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Stepwise peroxidation of canola and olive oils: A kinetic study

Kinetics of change in the concentration of lipid hydroperoxides (LOOH) and carbonyls (LCO) were simultaneously investigated during peroxidation of canola and olive oils at 90°C. Depending essentially on the fatty acid compositions, the canola and olive oils exhibited one-step and two-step, respectively, multiphase peroxidations before attaining the typical termination phase. Higher and lower rates of the LOOH formation and decomposition, respectively, in the second than in the first step of the canola oil peroxidation were attributed to the dominant peroxidation of linolenic acid in the first step, and the added peroxidation of oleic and linoleic acids in the second step. The kinetics of change in [LCO], which was affected by the potency of constituting antioxidative compounds, indicated that the canola oil would be safe to use till the end of the first peroxidation step whereas the olive oil should be discarded at its induction period.

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来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
审稿时长
2.4 months
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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