添加了迷迭香酸的核桃油在不同紫外线辐射下的氧化稳定性变化

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2023-11-30 DOI:10.1155/2023/3624954

Shuang Jin, Yubin Ren, Yupeng Cheng, Bingyou Yang, Haixue Kuang, Yujie Fu, Chen Lv, Huiling Li, Rui Liu

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引用次数: 0

摘要

迷迭香酸（RA）是从唇形科植物中提取的一种天然酚类化合物，是一种天然抗氧化剂。在这项研究中，用不同的紫外线辐射处理添加了 RA 的核桃油，并将相同条件下（0.2 mg/g）的稳定效果与合成抗氧化剂（BHT）进行比较。为了比较三种紫外线处理的效果，进行了不同的实验室测试，即酸值、过氧化值、碘值、茴香苷值、DPPH 自由基清除率和丙二醛含量。紫外线-A、紫外线-B 和紫外线-C 辐射强度的增强提高了添加 RA 的核桃油的氧化稳定性，其中紫外线-B 对核桃油氧化稳定性的影响最大。当 RA 和 BHT 的添加量均为 0.2 mg/g 时，RA 的抗氧化效果优于一般抗氧化剂 BHT。

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Variations in Oxidative Stability of Walnut Oil with Rosmarinic Acid Added under Different Ultraviolet Radiations

Rosmarinic acid (RA) is a natural phenolic compound extracted from the Labiatae family and is a natural antioxidant. In this study, walnut oil added with RA was treated with different ultraviolet radiations, and stabilization effects in terms of the same conditions (0.2 mg/g) were compared with synthetic antioxidant (BHT). In order to compare the effectiveness of three UV treatments, different lab tests were conducted, namely, the acid value, peroxide value, iodine value, anisidine value, DPPH free radical scavenging rate, and malondialdehyde content. The enhanced UV-A, UV-B, and UV-C radiation intensities have increased the oxidation stability of RA-added walnut oil, of which UV-B has the greatest influence on the oxidative stability of walnut oil. When both RA and BHT were added at 0.2 mg/g, the antioxidant effect of RA is superior to the general antioxidant BHT.

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.