Annatto tocotrienols (AnT3), which contain approximately 90% δ-tocotrienol (δ-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants in frying oil and in tortilla chips during storage. AnT3 did not significantly affect the stability of the oil during frying or the sensory profiles of freshly fried chips. The naturally present α-tocopherol (α-T) in the oil degraded at a lower rate in the presence of AnT3, resulting in significantly higher α-T by the end of the frying study. Levels of tocopherols and tocotrienols in the chips mirrored oil levels. AnT3 did not affect the sensory profile of the chips after 1 wk of storage at 50 °C, but after 3 wk of storage, the control chips had higher levels of painty and rancid flavors compared to chips with AnT3. Headspace hexanal was also significantly higher in the control chips compared to the chips with AnT3 after 3 wk of storage. PRACTICAL APPLICATION Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of α tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods.

中文翻译：

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胭脂树红 (Bixa orellana L.) 生育三烯酚在油炸和油炸玉米片中的稳定性和抗氧化活性

将含有约 90% δ-生育三烯酚 (δ-T3) 的胭脂树红生育三烯酚 (AnT3) 添加到用于油炸玉米片 3 天的中油酸葵花油中。目的是评估它们在油炸过程中的稳定性、油炸食品的吸收以及在储存过程中在煎炸油和玉米片中作为抗氧化剂的活性。AnT3 不会显着影响油炸过程中油的稳定性或新鲜油炸薯片的感官特征。在存在 AnT3 的情况下，油中天然存在的 α-生育酚 (α-T) 以较低的速率降解，导致油炸研究结束时 α-T 显着升高。芯片中的生育酚和生育三烯酚水平反映了油的水平。AnT3 在 50°C 下储存 1 周后不影响芯片的感官特征，但在储存 3 周后，与含有 AnT3 的薯片相比，对照薯片具有更高水平的油漆味和腐臭味。储存 3 周后，与含有 AnT3 的芯片相比，对照芯片中的顶空己醛也显着升高。实际应用 将主要含有δ-和γ-生育三烯酚的胭脂树红生育三烯酚添加到用于油炸玉米片的中油酸葵花油中。生育三烯酚与油一起被薯片吸收。它们减缓了 α 生育酚在油炸过程中的降解，并降低了在高温下储存 3 周的薯片中的油漆味和腐臭味分数以及顶部空间己醛的水平。结果表明，玉米片等油炸休闲食品可能是在饮食中丰富生育三烯酚的合适且方便的载体，