当前位置: X-MOL 学术Eur. Food. Res. Technol. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Effects of stigmasterol on the thermal stability of soybean oil during heating
European Food Research and Technology ( IF 3.0 ) Pub Date : 2020-06-08 , DOI: 10.1007/s00217-020-03528-6
Ming Chang , Ying Xu , Xu Li , Fang Shi , Ruijie Liu , Qingzhe Jin , Xingguo Wang

Phytosterols have been attached much attention for its thermal stability, but few research concerned the potential antioxidant activity of stigmasterol with two double bonds and the fate stigmasterol may experience through the whole process. The aim of this research was to comprehensively explore the realistic usage of soybean oil and the antioxidant role that stigmasterol may play. In this research, the degradation of stigmasterol added in soybean oil was evaluated with the treatments of 10-day heating at 60 °C, 9-h heating at 180 °C and 9-h frying at 180 °C. Phytosterol oxidation products and the proposed oxidation mechanisms of stigmasterol in soybean oil were investigated by GC–MS. The results showed that stigmasterol acted as a pro-oxidant at 60 °C but as an antioxidant at 180 °C. The decrease of phytosterol was usually accompanied by the increase amounts of oxidation products. After 10-day heating at 60 °C, the degradation of phytosterol was around 2.52–23.07% with 20.81–241.42 μg/g increase of oxidation products and 7-ketostigmasterol dominated. Heating at 180 °C underwent the most decreased phytosterol of 30.00–37.03% with the most rise of oxidation products 4.6–8.9 times higher than 60 °C. Differently, 5,6β-epoxy and 7β-hydroxy are the main products. According to the results of frying at 180 °C, stigmasterol literally presented excellent thermal stability in soybean oil. This indicated that stigmasterol exhibited antioxidant activity, and soybean oil with added stigmasterol could be suitable for home cooking or frying.

中文翻译:

豆甾醇对加热过程中大豆油热稳定性的影响

植物甾醇由于其热稳定性而备受关注,但很少有研究涉及具有两个双键的豆甾醇的潜在抗氧化活性,并且整个过程中可能会经历命运。这项研究的目的是全面探索大豆油的实际用法以及豆甾醇的抗氧化作用。在这项研究中,通过在60°C下加热10天,在180°C下加热9小时和在180°C下油炸9小时的处理方法评估了豆油中添加的豆甾醇的降解。用GC-MS研究了植物甾醇在大豆油中的氧化产物和豆甾醇的氧化机理。结果表明,豆甾醇在60°C时起助氧化剂作用,而在180°C时起抗氧化剂作用。植物甾醇的减少通常伴随着氧化产物的增加。在60°C下加热10天后,植物甾醇的降解约为2.52–23.07%,其中氧化产物增加20.81–241.42μg/ g,而7-酮基雌甾醇占主导。在180°C加热时,植物甾醇的含量下降幅度最大,为30.00–37.03%,而氧化产物的上升幅度则是60°C的4.6–8.9倍。不同的是5,6β-环氧和7β-羟基是主要产物。根据在180°C下油炸的结果,豆甾醇在大豆油中确实表现出出色的热稳定性。这表明豆甾醇具有抗氧化活性,添加豆甾醇的大豆油可能适合家庭烹饪或油炸。植物甾醇的降解约为2.52–23.07%,其中氧化产物的增加量为20.81–241.42μg/ g,而以7-酮基雌甾醇为主。在180°C加热时,植物甾醇的含量下降幅度最大,为30.00–37.03%,而氧化产物的上升幅度最高,是60°C的4.6–8.9倍。不同的是5,6β-环氧和7β-羟基是主要产物。根据在180°C下油炸的结果,豆甾醇在大豆油中确实表现出出色的热稳定性。这表明豆甾醇具有抗氧化活性,添加豆甾醇的大豆油可能适合家庭烹饪或油炸。植物甾醇的降解约为2.52–23.07%,其中氧化产物的增加量为20.81–241.42μg/ g,而以7-酮基雌二醇为主。在180°C加热时,植物甾醇的含量下降幅度最大,为30.00–37.03%,而氧化产物的上升幅度则是60°C的4.6–8.9倍。不同的是5,6β-环氧和7β-羟基是主要产物。根据在180°C下油炸的结果,豆甾醇在大豆油中确实表现出出色的热稳定性。这表明豆甾醇具有抗氧化活性,添加豆甾醇的大豆油可能适合家庭烹饪或油炸。比60°C高9倍。不同的是5,6β-环氧和7β-羟基是主要产物。根据在180°C下油炸的结果,豆甾醇在大豆油中确实表现出出色的热稳定性。这表明豆甾醇具有抗氧化作用,添加豆甾醇的大豆油可能适合家庭烹饪或油炸。比60°C高9倍。不同的是5,6β-环氧和7β-羟基是主要产物。根据在180°C下油炸的结果,豆甾醇在大豆油中确实表现出出色的热稳定性。这表明豆甾醇具有抗氧化活性,添加豆甾醇的大豆油可能适合家庭烹饪或油炸。
更新日期:2020-06-08
down
wechat
bug