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Effects of Hydrogen-Donating or Metal-Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation
Journal of Food Science ( IF 3.2 ) Pub Date : 2018-03-10 , DOI: 10.1111/1750-3841.14085
Seungmi Hong 1 , Mi-Ja Kim 2 , Sungkwon Park 3 , Suyong Lee 3 , Jonggil Lee 4 , JaeHwan Lee 1
Affiliation  

To enhance the oxidative stability of organogels made from grapeseed oil, the antioxidant effects of sesamol, α-tocopherol, β-carotene, ethylenediaminetetraacetic acid (EDTA), and citric acid were determined in beeswax-based organogels stored under light or in the dark conditions at 25 °C. Without the addition of antioxidants, the organogels rapidly oxidized under light irradiation but not during storage in the dark. Sesamol showed the highest antioxidant activity at concentrations of 10 to 40 ppm, whereas the other compounds exhibited no antioxidant activity at 10 ppm. α-Tocopherol and β-carotene improved the oxidative stability of organogels at concentrations above 40 and 100 ppm, respectively. The addition of sesamol yielded better oxidative stability than the addition of EDTA or a mixture of sesamol and citric acid. Sesamol can improve the oxidative stability of organogels, which could lead to economic benefits for the food industry. PRACTICAL APPLICATION Recently, interest in organogels has increased due to their properties of maintaining a solid state at room temperature and composition of trans-free and highly unsaturated fatty acids. However, the addition of antioxidants is necessary due to the high degree of unsaturation in organogels. The results of this study showed that the addition of sesamol significantly enhanced the oxidative stability of organogels under light irradiation. Therefore, the use of sesamol-supplemented organogels could prolong the shelf-life of bakery or meat food products.

中文翻译:

供氢或金属螯合抗氧化剂对光照射下蜂蜡和葡萄籽油有机凝胶氧化稳定性的影响

为了提高由葡萄籽油制成的有机凝胶的氧化稳定性,在光照或黑暗条件下储存的蜂蜡基有机凝胶中测定芝麻酚、α-生育酚、β-胡萝卜素、乙二胺四乙酸 (EDTA) 和柠檬酸的抗氧化作用在 25 °C。在不添加抗氧化剂的情况下,有机凝胶在光照下迅速氧化,但在黑暗中储存时不会氧化。芝麻酚在 10 至 40 ppm 的浓度下表现出最高的抗氧化活性,而其他化合物在 10 ppm 的浓度下没有表现出抗氧化活性。α-生育酚和β-胡萝卜素分别提高了浓度高于 40 和 100 ppm 的有机凝胶的氧化稳定性。添加芝麻酚比添加EDTA或芝麻酚和柠檬酸的混合物产生更好的氧化稳定性。芝麻酚可以提高有机凝胶的氧化稳定性,从而为食品工业带来经济效益。实际应用 最近,由于有机凝胶在室温下保持固态的特性以及无反式和高度不饱和脂肪酸的组成,人们对有机凝胶的兴趣有所增加。然而,由于有机凝胶中的高度不饱和度,必须添加抗氧化剂。本研究结果表明,芝麻酚的加入显着提高了有机凝胶在光照下的氧化稳定性。因此,使用添加芝麻酚的有机凝胶可以延长烘焙食品或肉类食品的保质期。由于有机凝胶在室温下保持固态的特性以及无反式和高度不饱和脂肪酸的组成,人们对有机凝胶的兴趣有所增加。然而,由于有机凝胶中的高度不饱和度,必须添加抗氧化剂。本研究结果表明,芝麻酚的加入显着提高了有机凝胶在光照下的氧化稳定性。因此,使用添加芝麻酚的有机凝胶可以延长烘焙食品或肉类食品的保质期。由于有机凝胶在室温下保持固态的特性以及无反式和高度不饱和脂肪酸的组成,人们对有机凝胶的兴趣有所增加。然而,由于有机凝胶中的高度不饱和度,必须添加抗氧化剂。本研究结果表明,芝麻酚的加入显着提高了有机凝胶在光照下的氧化稳定性。因此,使用添加芝麻酚的有机凝胶可以延长烘焙食品或肉类食品的保质期。本研究结果表明,芝麻酚的加入显着提高了有机凝胶在光照下的氧化稳定性。因此,使用添加芝麻酚的有机凝胶可以延长烘焙食品或肉类食品的保质期。本研究结果表明,芝麻酚的加入显着提高了有机凝胶在光照下的氧化稳定性。因此,使用添加芝麻酚的有机凝胶可以延长烘焙食品或肉类食品的保质期。
更新日期:2018-03-10
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