Evaluation of the Antioxidant Properties of Micronutrients in Different Vegetable Oils
Evaluation of the Antioxidant Properties of Micronutrients in Different Vegetable Oils
复制标题
不同植物油中微量营养素的抗氧化特性评价
DOI：
10.1002/ejlt.201900079
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发表时间：
2019-11-08
影响因子：
2.7
通讯作者：
Wang, Xingguo
中科院分区：
文献类型：
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作者：
Liu, Ruijie;Lu, Mengyao;Wang, Xingguo
对来自不同国家和地区的15种常见植物油样品的微量营养素(醇、甾醇和总酚)和抗氧化活性进行了研究。用氧自由基吸收能力(ORAC)法和细胞抗氧化活性(CAA)测定了所有甲醇提取物的总抗氧化能力和细胞抗氧化活性(CAA)。近年来，CAA已广泛应用于食品抗氧化剂的评价。它利用更具生物学代表性的HepG2细胞模型来量化抗氧化能力。亚麻籽油和芝麻油的CAA值比其他测试的要高得多，但核桃油、葵花油和椰子油的含量极低，很难量化。在ORAC和CAA值与总酚含量之间存在显著的相关性(p<；0.05)。高酚橄榄油的酚类物质含量最高，ORAC最高，而亚麻籽油的CAA值最高。在此基础上，选择适当的食用油消耗量，可以减少对人体的氧化损伤，促进食用油的精加工，如适度保留有益成分。实际应用：本研究论证了用细胞抗氧化剂模型评价植物油的普适性，为筛选抗氧化性能优良的食用油提供了数据参考。
Micronutrients (tocols, sterols, and total phenolic) and antioxidant activities of 15 varieties of common vegetable oil samples obtained from different countries are investigated. All methanol extracts are assayed for total antioxidant ability and cellular antioxidant activity (CAA) using oxygen radical absorbance capacity (ORAC) method and CAA assay. CAA has been widely used in the evaluation of food antioxidants recently. It quantifies antioxidant capacity utilizing a HepG2 cell model, which is more biologically representative. Linseed and sesame oils show much higher CAA values than the others tested; however, levels of walnut, sunflower, and coconut oils are extremely low, which are hard to be quantified. A significant correlation between the ORAC and CAA values and total phenolic content (p < 0.05) is observed. High-phenolic olive oil has the highest level of phenolics and the highest ORAC, while linseed oil has the highest CAA value. Based on this, choosing proper edible oil consumption may reduce oxidative damage of human body and promote the precision processing of edible oil such as retaining beneficial ingredients moderately. Practical Application: This study demonstrates the evaluation of the universality of vegetable oils by the cellular antioxidant model and provides a data reference for the selection of edible oils with excellent antioxidant properties.