γ -米甲醇作为天然抗氧化剂,增强澄清乳脂(酥油)的自氧化性和热稳定性。

IF 1.2 3区 农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Mundakka Paramban Rahila, Battula Surendra Nath, Laxmana Naik, Dnyaneshwar Shinde, Heartwin A Pushpadass
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引用次数: 0

摘要

澄清乳脂,也被称为酥油,是印度菜肴中很受欢迎的乳制品,由于其天然抗氧化剂含量有限,其氧化稳定性较低。在储存和加热过程中,抗氧化剂对提高食物脂质的稳定性至关重要。虽然合成抗氧化剂通常用于酥油中,但由于其分解过程中形成的潜在有毒副产物而引起了人们的关注。在米糠油中发现的一种抗氧化化合物γ -米甲醇,在加入0.5%的浓度时,显示出显著改善酥油的抗氧化性能,各种自由基清除试验证实了这一点。高效液相色谱分析表明,γ-米珠醇在37°C±1°C和60°C±1°C的条件下保持稳定,但在180°C的油炸条件下,γ-米珠醇发生了一定程度的降解,特别是在60分钟的油炸过程中,γ-米珠醇有效地阻止了酥油中胆固醇氧化产物的形成。因此,γ-谷米醇可以作为天然抗氧化剂保护酥油免受氧化和热变质,为解决人类健康问题提供了一种较好的替代丁基羟基茴香醚。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Gamma-oryzanol as a natural antioxidant to enhance the autoxidative and thermal stability of clarified butterfat (ghee).

Clarified butterfat, also known as ghee, a popular dairy product in Indian cuisine, has low oxidative stability due to its limited natural antioxidant content. Antioxidants are crucial for enhancing the stability of food lipids during storage and heating processes. While synthetic antioxidants are commonly used in ghee, concerns have arisen due to potentially toxic by-products formed during their breakdown. Gamma-oryzanol, an antioxidant compound found in rice bran oil, has shown significant improvement in ghee's antioxidant properties when added at a 0.5% concentration, as confirmed by various free radical scavenging tests. High Performance Liquid Chromatography analysis revealed that γ-oryzanol remained stable during ghee storage at 37° C ± 1° C and 60° C ± 1° C but experienced some degradation during deep fat frying at 180° C. Notably, γ-oryzanol effectively prevented the formation of cholesterol oxidation products in ghee during a 60-min frying period. Therefore, γ-oryzanol could serve as a natural antioxidant to safeguard ghee from oxidative and thermal deterioration, offering a preferable alternative to butylated hydroxyanisole to address human health concerns.

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来源期刊
Journal of Dairy Research
Journal of Dairy Research 农林科学-奶制品与动物科学
CiteScore
3.80
自引率
4.80%
发文量
117
审稿时长
12-24 weeks
期刊介绍: The Journal of Dairy Research is an international Journal of high-standing that publishes original scientific research on all aspects of the biology, wellbeing and technology of lactating animals and the foods they produce. The Journal’s ability to cover the entire dairy foods chain is a major strength. Cross-disciplinary research is particularly welcomed, as is comparative lactation research in different dairy and non-dairy species and research dealing with consumer health aspects of dairy products. Journal of Dairy Research: an international Journal of the lactation sciences.
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