Zeaxanthin in Soybean oil: impact of oxidative stability, degradation pattern and product analysis
Zeaxanthin in Soybean oil: impact of oxidative stability, degradation pattern and product analysis
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大豆油中的玉米黄质：氧化稳定性的影响、降解模式和产品分析
DOI：
10.1021/acs.jafc.9b07480
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发表时间：
2020
影响因子：
6.1
通讯作者：
Shuo Wang
中科院分区：
文献类型：
--
作者：
Yunping Yao;Di Zhang;Ruiting Li;Hang Zhou;Wentao Liu;Changmo Li;Shuo Wang
本研究考察了不同浓度玉米黄质在大豆油中的抗氧化能力和氧化稳定性。测定玉米黄质在110℃下氧化12 h时的氧化或异构化产物。结果表明，玉米黄质对自由基（DPPH、FRAP和ABTS）的清除能力与玉米黄质浓度有关。当玉米黄质浓度小于50 μg/g时，玉米黄质具有抗氧化作用。当浓度超过50 μg/g时，玉米黄质具有促氧化作用。检测到三种玉米黄质不挥发产物：(a) z -紫黄质，(b) 9- z -玉米黄质，(c) 13- z -玉米黄质，发现异构化形成的13- z -玉米黄质含量最高。此外，还鉴定了原位氧化裂解生成的直链酮（6-甲基-3,5-庚二烯-2-酮）和环状挥发产物（3-羟基-β-环柠檬醛、3-羟基-5,6-环氧-7,8-二氢-β-离子酮和3-羟基-β-离子酮）。
In this study, the antioxidant capacity and oxidative stability of zeaxanthin with different concentrations in soybean oil were evaluated. The oxidative or isomerization products of zeaxanthin were monitored during oxidation for 12 h at 110 °C. It was found that the ability to scavenge the free radicals (DPPH, FRAP, and ABTS) was dependent upon the concentration of zeaxanthin. However, antioxidation of zeaxanthin was observed when the concentration was less than 50 μg/g. When the concentration exceeded 50 μg/g, zeaxanthin acted as a pro-oxidant. There were three kinds of non-volatile products of zeaxanthin that were detected: (a)Z-violaxanthin, (b) 9-Z-zeaxanthin, and (c) 13-Z-zeaxanthin, and it was found that the content of 13-Z-zeaxanthin formed by isomerization was the highest. In addition, the linear ketone (6-methyl-3,5-heptadien-2-one) and cyclic volatile products (3-hydroxy-β-cyclocitral, 3-hydroxy-5,6-epoxy-7,8-dihydro-β-ionone, and 3-hydroxy-β-ionone) formed byin situoxidative cleavage were identified.