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Effects of gamma irradiation on soybean oil stability by enhancing tocopherol content in soybean
Journal of Radioanalytical and Nuclear Chemistry ( IF 1.6 ) Pub Date : 2020-10-17 , DOI: 10.1007/s10967-020-07445-6
Navita Bansal , Praveen Dahiya , G. Rama Prashat , Deepanyeta Goswami , Sweta Kumari , Suchitra Pushkar , Arun Kumar , Bhupinder Singh , Archana Sachdev , T. Vinutha , Shelly Praveen

Soybean oil has high contents of polyunsaturated fatty acids and hence susceptible to deterioration due to the presence of lipase and lipoxygenase (LOX) enzymes. These enzymes cause the severe impact in the reduction of shelf life. Therefore it is indispensable to adopt a stabilization step to increase antioxidant levels and to decrease the activity of lipase and LOX enzymes. To carry out this study soybean varieties were irradiated by low gamma doses radiation (0.5 kGy and 1.0 kGy) and oil was stored up to 60 days at 40 °C with 45% relative humidity. Results indicated the lowest activities of lipase (20.9%) and LOX (17.1%) at 60 days of storage respectively and also observed significantly low hydrolytic (22.6%) and oxidative rancidity (64%) respectively in Bragg oil under the condition of 0.5 kGy gamma irradiation. Total antioxidants were found to be increased including lipid soluble antioxidants like tocopherols and also found low level of reactive oxygen species (ROS) deposition in Bragg seeds irradiated with 0.5 kGy which suggests that low dose of gamma irradiation is highly effective in enhancing the oil stability and also in retaining antioxidants.

中文翻译:

γ辐照通过提高大豆中生育酚含量对大豆油稳定性的影响

大豆油含有高含量的多不饱和脂肪酸,因此容易因脂肪酶和脂肪氧化酶 (LOX) 的存在而变质。这些酶对缩短保质期造成严重影响。因此,必须采取稳定步骤来增加抗氧化水平并降低脂肪酶和 LOX 酶的活性。为了开展这项研究,大豆品种接受了低伽马剂量辐射(0.5 kGy 和 1.0 kGy),油在 40 °C 和 45% 的相对湿度下最多可储存 60 天。结果表明,脂肪酶(20.9%)和 LOX(17.1%)的活性分别在储存 60 天时最低,并且在 0.5 kGy 条件下,布拉格油中的水解(22.6%)和氧化酸败(64%)分别显着降低伽马辐射。
更新日期:2020-10-17
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