Antioxidant protection of edible oils
Antioxidant protection of edible oils
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DOI：
10.1007/s11130-006-0040-6
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发表时间：
2007-03-01
影响因子：
4
通讯作者：
Benzie, Iris F. F.
中科院分区：
文献类型：
--
作者：
Cheung, Sabrina Ching Man;Szeto, Yim Tong;Benzie, Iris F. F.
研究了不同食用油抵抗氧化的能力与其天然抗氧化能力的关系[以铁还原/抗氧化能力（FRAP）值测量]。还研究了中草药杜仲 (Cortex Eucommia ulmoides) 和人参 (Panax ginseng C.A. Mayer) 在玉米油中在 55 摄氏度下储存 26 天的抗过氧化作用。结果显示，芝麻油的 FRAP 值最高（803 μM），其次是菜籽油（400 μM），然后是葵花籽油、花生油、玉米油和橄榄油。 油（100-153μM）。具有较高内在抗氧化剂含量的油表现出较高的抗氧化性，尽管这在统计上并不显着。添加杜仲、人参或两者的玉米油在 26 天内具有增强的抗氧化性（共轭二烯水平和脂质过氧化物形成）。在此期间，油/草药混合物的 FRAP 值下降，这意味着草药抗氧化剂的利用。研究结果对通过添加可提高油的抗氧化性的草药来延长食用油的保质期和使用时间具有重要意义。结果对健康也有影响，因为摄入这些草药可能会增加细胞膜多不饱和脂肪酸和脂蛋白对体内氧化的抵抗力。
The ability of different cooking oils to withstand oxidation was investigated in relation to their native antioxidant capacity [measured as the Ferric Reducing/Antioxidant Power (FRAP) value]. The antiperoxidation effect of the presence of the Chinese herbs, du-zhong (Cortex Eucommia ulmoides) and ginseng (Panax ginseng C.A. Mayer) in corn oil was also investigated over 26 days' storage at 55 degrees C. Results showed that sesame oil had the highest FRAP value (803 mu M), followed by canola oil (400 mu M), and sunflower, peanut, corn and olive oils (100-153 mu M). Oils with higher intrinsic antioxidant content showed higher resistance to oxidation, although this was not statistically significant. Corn oil to which was added the herbs du-zhong, ginseng or both had increased resistance to oxidation (conjugated diene level and lipid peroxide formation) over 26 days. FRAP values of the oil/herb mixtures decreased during this time, implying utilisation of herbal antioxidants. Results have implications for increasing the shelf-life and usage time of cooking oils by addition of herbs which can increase resistance of the oil to oxidation. Results have implications also for health, as it is possible that ingestion of these herbs could increase resistance of polyunsaturated fatty acids of cell membranes and lipoproteins to oxidation within the body.