绿色溶剂2-甲基四氢呋喃(2-MeTHF)提高了油籽中生物活性分子的回收,防止油中的脂质过氧化

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Ümit Erdoğan , Damla Önder , Sercan Önder , Muhammet Tonguç , Riza Eren Ince
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引用次数: 0

摘要

本研究比较了正己烷和2-甲基四氢呋喃(MeTHF)对无花果油、黑孜然油和玫瑰果油产油率、稳定性和生物活性物质的影响。MeTHF增加了图中油脂产量(11.7 %),黑孜然(28.3 %)和玫瑰果(13.2 %)。溶剂类型对脂肪酸和生育酚组成没有影响,共鉴定出18种脂肪酸。甲基苯二酚使油中酚类化合物从9种增加到16种,使总生育酚、酚类、叶绿素和类胡萝卜素的含量增加。用CUPRAC和DPPH法测定油的抗氧化活性,结果表明,mef提取油的抗氧化能力显著提高。氧化稳定性试验结果表明,正己烷萃取油的过氧化值(PV)在fig.(182.7 %)和rosehip .(221.1 %)中显著增加,而MeTHF萃取油的PV在fig.和rosehip .油中不显著。黑孜然油对两种溶剂均稳定。结果表明,甲基糠醛能更有效地获得具有生物活性分子的油脂,提高了油脂的稳定性和质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Green solvent 2-methyltetrahydrofuran (2-MeTHF) improves recovery of bioactive molecules from oilseeds and prevents lipid peroxidation in oils

Green solvent 2-methyltetrahydrofuran (2-MeTHF) improves recovery of bioactive molecules from oilseeds and prevents lipid peroxidation in oils

Green solvent 2-methyltetrahydrofuran (2-MeTHF) improves recovery of bioactive molecules from oilseeds and prevents lipid peroxidation in oils
The study compared the effects of hexane and 2-methyltetrahydrofuran (MeTHF) on oil yield, stability and bioactive compounds in fig, black cumin and rosehip oils. MeTHF increased oil yield in fig (11.7 %), black cumin (28.3 %) and rosehip (13.2 %). Solvent type did not change fatty acid and tocopherol composition and 18 fatty acids were identified. MeTHF increased number of phenolic compounds from 9 to 16 and amount of total tocopherol, phenolics, chlorophylls and carotenoids in oils. The antioxidant activity of oils was measured by CUPRAC and DPPH assays and MeTHF extracted oils had significantly higher antioxidant capacity. Oxidative stability test revealed that hexane-extracted oils peroxide value (PV) increased dramatically in fig (182.7 %) and rosehip (221.1 %) oils, while PV of MeTHF extracted oils was not significant in fig and rosehip oils. Black cumin oil was stable for both solvents. Results show that MeTHF is more efficient for obtaining oils with bioactive molecules to improve stability and quality.
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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