冷榨黑加仑、草莓和覆盆子籽油在贮藏期间的理化特性及其对热氧化稳定性的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2024-10-20 DOI:10.1016/j.nfs.2024.100195

Yolanda Victoria Rajagukguk , Mahbuba Islam , Anna Grygier , Aleksander Siger , Magdalena Rudzińska , Jolanta Tomaszewska-Gras

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引用次数: 0

摘要

测定了冷压黑加仑、草莓和覆盆子籽油的贮藏特性以及影响贮藏期间热氧化稳定性的因素。结果表明，尽管抗氧化活性（DPPH 自由基清除能力）和生育酚含量略有下降，酸值、p-甲氧基苯胺值、K232 值和 K268 值有所上升，但所有浆果籽油（BSO）的热氧化稳定性（120 和 140 °C 下的 OIT）和脂肪酸组成在一年内没有显著变化（p ≤ 0.05）。6 个月后，叶绿素和类胡萝卜素含量下降，色素降解明显，颜色参数（色调角、色度、ΔE）也发生变化。研究还表明，许多成分因素在保持浆果籽油一年内恒定的热氧化稳定性方面发挥着重要作用，其中对 OIT 值影响最大的参数是脂肪酸 c18:1、生育酚和类胡萝卜素的含量，这一点已通过多元线性回归分析（MLR）得到证实。

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Physicochemical characteristics of cold-pressed blackcurrant-, strawberry-, and raspberry seed oils during storage and its influence on thermo-oxidative stability

The storage characteristics of cold-pressed blackcurrant-, strawberry- and raspberry seed oils and the factors influencing thermo-oxidative stability during storage were determined. It was established that throughout one year there were no significant (p ≤ 0.05) changes of thermo-oxidative stability (OIT at 120 and 140 °C) and fatty acid composition in all berry seed oils (BSO), despite a minor reduction in antioxidant activity (DPPH radical scavenging) and tocopherol content, and an increase in acid value, p-anisidine value, and K₂₃₂, K₂₆₈ values. Pigment degradation became noticeable after 6 months, resulting from a decrease in chlorophyll and carotenoid content, and observed in changes of colour parameters (angle hue, chroma, ΔE). The study also showed that many compositional factors play an important role in maintaining the thermo-oxidative stability of berry seed oils at a constant level over a period of one year, among which the most significant parameters influencing OIT values were the content of fatty acid c18:1, tocopherols and carotenoids, as revealed by the multiple linear regression analysis (MLR).

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production