酪醇丙烯酸酯对贻贝油加速氧化贮藏抗氧化状态的影响

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-05-28 DOI:10.1080/10498850.2023.2249461

Qian Wang, Mo-Tong Zhang, Xin-Miao Wang, Guanhua Zhao, Yuanyuan Hu, Fawen Yin, Hui‐lin Liu, Xiao-Yang Liu, Darren Zhou

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引用次数: 0

摘要

摘要评价了酪醇（Tyr）和酪醇酰基酯（Tyr-Es）在60°C加速贮藏过程中对贻贝油（MO）硫代巴比妥酸活性物质、过氧化值、酸值、醛含量、脂肪酸组成和酪醇含量的影响。结果表明，TYr-Es和TYr对MO的脂质氧化具有有效的保护作用。然而，TYr的溶解性差可能导致在油中形成悬浮液。因此，具有良好脂溶性和抗氧化性的TYr-Es可能是富含磷脂形式的长链ω-3多不饱和脂肪酸的海洋油中的潜在抗氧化剂。

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Effect of Tyrosol Acyl Esters on the Antioxidant Status of Mussel (Mytilus edulis) Oil During Accelerated Oxidative Storage

ABSTRACT The effect of tyrosol (Tyr) and tyrosol acyl ester (TYr-Es) on thiobarbituric acid reactive substance, peroxide value, acid value, aldehyde content, fatty acid composition, and tyrosol content of mussel (Mytilus edulis) oil (MO) during accelerated storage at 60°C was evaluated. The results indicated that TYr-Es and TYr showed effective protection of MO against lipid oxidation. However, the poor solubility of TYr may lead to the formation of a suspension in oils. Therefore, TYr-Es with good lipid solubility and oxidation resistance may serve as potential antioxidant in marine oils highly enriched in long chain omega-3 polyunsaturated fatty acids in phospholipid form.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.