评估和比较分析一些鱼油厨余的抗氧化能力

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2024-07-02 DOI:10.3989/gya.0969231.2021

E. S. Karabayir, M. Öğütcü

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引用次数: 0

摘要

本研究的目的是比较丁基羟基茴香醚和生育酚的抗氧化能力，以及从枣核、核桃壳、芝麻壳、废咖啡和废红茶等食物垃圾中提取的极性提取物的抗氧化能力。为了实现这一目标，使用了粗鱼油作为对照样本，所有提取物的添加浓度均为 200 ppm，相当于 BHA 的浓度。在 25 °C 和 35 °C 下储存期间（60 天），对鱼油中的酸、过氧化物、共轭二烯、粘度、总叶绿素和类胡萝卜素含量进行了监测。在两种温度下储存期结束时，枣籽和核桃提取物的抗氧化剂和氧化稳定性均高于其他提取物。本研究的结果表明，从食品废弃物/副产品中提取的提取物可作为抗氧化剂的天然来源进行评估，特别是对于极易氧化的油类。

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Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils

The aim of the present study was to compare the antioxidant capacities of butylated hydroxyl anisole and tocopherol with polar extracts obtained from some food waste such as date seed, walnut shell, sesame hull, spent coffee and spent black tea. In pursuit of this objective, crude fish oil was employed as a control sample, with all extracts added at a concentration of 200 ppm, equivalent to BHA. The acid, peroxide, conjugated dien, viscosity, total chlorophyll and carotenoid contents in the fish oil were monitored during the storage period (60 days) at 25 °C and 35 °C. The date seed and walnut extracts presented higher antioxidants and oxidative stability than the others at the end of the storage period at both temperatures. The findings of the present study showed that the extracts obtained from food wastes/by-products could be evaluated as a natural source of antioxidants, especially for oils which are highly susceptible to oxidation.

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality