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Improved oxidative stability of peanut oil through addition of finger millet ( Eleusine coracana ) seed coat polyphenols
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2019-07-25 , DOI: 10.1111/jfpe.13194 Velur Geetha Balasubramaniam 1 , Saravanapandian Sathvika 1 , Palaniappan Ayyappan 1 , Usha Antony 1
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2019-07-25 , DOI: 10.1111/jfpe.13194 Velur Geetha Balasubramaniam 1 , Saravanapandian Sathvika 1 , Palaniappan Ayyappan 1 , Usha Antony 1
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The effect of polyphenols from finger millet seed coat (FMSC) on the oxidative stability of refined peanut oil (RPO) and unrefined peanut oil (UPO), at different concentrations and storage conditions was compared with butylated hydroxytoluene (BHT). A significant dose‐dependent reduction of oxidation in RPO compared with UPO was observed. FMSC polyphenols at 800 ppm inhibited oxidation equivalent to BHT (200 ppm), while at 1000 ppm, FMSC effectively reduced the peroxide value (5.1 ± 0.3 and 9.5 ± 0.5 meq/kg oil), acid value (0.97 ± 0.3 and 1.16 ± 0.4 KOH/g), and Thiobarbituric acid reactive species (TBARS) (18.08 ± 0.39 and 20.32 ± 0.56 mg MDA/kg) in RPO and UPO, respectively, during regular storage (RS; 28 ± 5°C, 7 weeks). Oxidative deterioration was higher in terms of all parameters in the oils during accelerated conditions (AS; 65 ± 5°C, 6 days). The Rancimat induction time confirmed the stability of both RPO and UPO in the presence of polyphenols. Regular storage up to 7 weeks and accelerated storage (AS) up to 3rd day (equivalent to 3 months) were achieved with FMSC polyphenols (1,000 ppm), confirming its potential as a natural antioxidant in vegetable oils. PRACTICAL APPLICATIONS: Peanut oil contains high levels of PUFA that are susceptible to lipid oxidation leading to rancidity and off flavors. The food industry relies largely on synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroquinone (BHQ) and tert‐butyl hydro quinine (TBHQ) to inhibit deterioration caused by fats; however synthetic compounds have shown toxic effects. The study demonstrates the ability of finger millet polyphenols in delaying oxidation in both refined and unrefined peanut oils. Millet polyphenols as potential antioxidants in lipid food systems have the added advantage of providing food safety while maintain quality.
中文翻译：
添加小米(Eleusine coracana)种皮多酚提高花生油的氧化稳定性
比较了不同浓度和储存条件下，指小米种皮 (FMSC) 中的多酚对精制花生油 (RPO) 和未精制花生油 (UPO) 氧化稳定性的影响，并与丁基化羟基甲苯 (BHT) 进行了比较。与 UPO 相比，观察到 RPO 中氧化的显着剂量依赖性减少。FMSC 多酚在 800 ppm 时抑制氧化相当于 BHT (200 ppm)，而在 1000 ppm 时，FMSC 有效降低过氧化值（5.1 ± 0.3 和 9.5 ± 0.5 meq/kg 油）、酸值（0.97 ± 0.3 和 1.16 ± 0.4） KOH/g) 和硫代巴比妥酸活性物质 (TBARS)（18.08 ± 0.39 和 20.32 ± 0.56 mg MDA/kg）在常规储存期间（RS；28 ± 5°C，7 周）在 RPO 和 UPO 中。在加速条件下 (AS; 65 ± 5°C, 6 天）。Rancimat 诱导时间证实了 RPO 和 UPO 在多酚存在下的稳定性。FMSC 多酚 (1,000 ppm) 实现了长达 7 周的常规储存和长达第 3 天（相当于 3 个月）的加速储存 (AS)，证实了其作为植物油中天然抗氧化剂的潜力。实际应用：花生油含有高水平的多不饱和脂肪酸，容易发生脂质氧化，导致酸败和异味。食品工业在很大程度上依赖合成抗氧化剂，如丁基化羟基甲苯 (BHT)、丁基化氢醌 (BHQ) 和叔丁基氢奎宁 (TBHQ) 来抑制由脂肪引起的变质；然而，合成化合物已显示出毒性作用。该研究证明了小米多酚在精制和未精制花生油中延缓氧化的能力。
更新日期：2019-07-25
中文翻译：
添加小米(Eleusine coracana)种皮多酚提高花生油的氧化稳定性
比较了不同浓度和储存条件下，指小米种皮 (FMSC) 中的多酚对精制花生油 (RPO) 和未精制花生油 (UPO) 氧化稳定性的影响，并与丁基化羟基甲苯 (BHT) 进行了比较。与 UPO 相比，观察到 RPO 中氧化的显着剂量依赖性减少。FMSC 多酚在 800 ppm 时抑制氧化相当于 BHT (200 ppm)，而在 1000 ppm 时，FMSC 有效降低过氧化值（5.1 ± 0.3 和 9.5 ± 0.5 meq/kg 油）、酸值（0.97 ± 0.3 和 1.16 ± 0.4） KOH/g) 和硫代巴比妥酸活性物质 (TBARS)（18.08 ± 0.39 和 20.32 ± 0.56 mg MDA/kg）在常规储存期间（RS；28 ± 5°C，7 周）在 RPO 和 UPO 中。在加速条件下 (AS; 65 ± 5°C, 6 天）。Rancimat 诱导时间证实了 RPO 和 UPO 在多酚存在下的稳定性。FMSC 多酚 (1,000 ppm) 实现了长达 7 周的常规储存和长达第 3 天（相当于 3 个月）的加速储存 (AS)，证实了其作为植物油中天然抗氧化剂的潜力。实际应用：花生油含有高水平的多不饱和脂肪酸，容易发生脂质氧化，导致酸败和异味。食品工业在很大程度上依赖合成抗氧化剂，如丁基化羟基甲苯 (BHT)、丁基化氢醌 (BHQ) 和叔丁基氢奎宁 (TBHQ) 来抑制由脂肪引起的变质；然而，合成化合物已显示出毒性作用。该研究证明了小米多酚在精制和未精制花生油中延缓氧化的能力。
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