热氧化食用植物油的光谱和化学计量分析及油稳定性指数表征

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Adilson Bazachi, Nelson G. C. Astrath, Elton L. Savi, Luis C. Malacarne, Mauro L. Baesso, Alex S. Torquato, Angela C. Rodrigues, Gustavo V. B. Lukasievicz, Leandro S. Herculano
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引用次数: 0

摘要

食用植物油是多不饱和脂肪酸的来源,是平衡膳食所必需的,能够提供对人体的能量、结构和荷尔蒙组成起作用的元素。随着这些食品消费量的不断增长,人们开始寻求能够描述其成分以及在工业加工或家庭使用过程中发生的转化的技术。我们建议分析源自不同植物的食用植物油在热氧化过程中发生的变化。为此,我们测定了热氧化前后的动态粘度、氧化稳定性指数、脂肪酸谱和红外光谱。通过主成分分析法(PCA)对红外光谱分析结果进行了改进。除其他结果外,还可以在傅立叶变换红外光谱、动态粘度和脂肪酸概况之间建立相关性,从而可以通过测量热氧化过程前样品的光谱来预测热氧化后多不饱和脂肪酸(PUFA)的浓度。此外,还观察到动态粘度会因热氧化而发生强烈变化,这与多不饱和脂肪酸含量的减少直接相关。获得的结果可用于预测食用植物油的质量因素,有助于为每种工业或家用工艺选择合适的油类:这项研究具有重要的实际意义,特别是在检测食用植物油的掺假和欺诈方面。所开发的方法利用理化特性和红外光谱以及主成分分析法来描述油的特性,并确定油的稳定性指数。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Spectroscopic and chemometric analysis and oil stability index characterization of thermo-oxidized edible vegetable oils

Edible vegetable oils are sources of polyunsaturated fatty acids, necessary for a balanced diet capable of providing elements that act on the energetic, structural, and hormonal composition of humans. The growing consumption of these foods has encouraged the search for techniques capable of characterizing their compositions and transformations when subjected to industrial processes or during domestic use. We propose to analyze the transformations undergone by edible vegetable oils originating from different plants due to thermal oxidation. For this, dynamic viscosity, oxidative stability index, fatty acid profile, and infrared spectra determined before and after being subjected to thermal oxidation. The results from infrared spectroscopy were improved through Principal Component Analysis (PCA). Among other results, it was possible to establish correlations between the FTIR spectra, dynamic viscosity, and the profile of fatty acids, allowing the prediction of the concentration of polyunsaturated fatty acids (PUFA) after thermal oxidation by measuring the spectrum of samples before the thermal oxidation process. Furthermore, it is observed that the dynamic viscosity is strongly altered by thermal oxidation, which is directly related to the decrease in PUFA content. The results obtained can be used to predict quality factors of edible vegetable oils, helping to choose the right type of oil for each industrial or domestic process.

Practical Applications: This research holds significant practical implications, particularly in detecting adulteration and fraud of edible vegetable oils. The developed method uses physicochemical properties and infrared spectroscopy with principal component analysis to characterize oils and to determine the oil stability index.

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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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