Effects of stigmasterol on the thermal stability of soybean oil during heating
Effects of stigmasterol on the thermal stability of soybean oil during heating
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DOI：
10.1007/s00217-020-03528-6
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发表时间：
2020-06
影响因子：
3.3
通讯作者：
Ming Chang;Ying Xu;Xu Li;Fang Shi;Ruijie Liu;Qingzhe Jin;Xingguo Wang
中科院分区：
文献类型：
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作者：
Ming Chang;Ying Xu;Xu Li;Fang Shi;Ruijie Liu;Qingzhe Jin;Xingguo Wang
植物甾醇因其热稳定性而备受关注，但对双双键豆甾醇潜在的抗氧化活性及整个过程中可能遭遇的命运的研究却很少。本研究旨在全面探讨大豆油的实际用途及豆甾醇可能发挥的抗氧化作用。本研究采用60℃加热10 d、180℃加热9 h和180℃煎炸9 h的处理方法，对豆油中添加的豆甾醇的降解进行了研究。采用气相色谱-质谱法研究了豆油中植物甾醇氧化产物及其氧化机理。结果表明，豆甾醇在60℃时具有促氧化作用，而在180℃时具有抗氧化作用。植物甾醇的减少通常伴随着氧化产物数量的增加。60℃加热10 d后，植物甾醇的降解率为2.52 ~ 23.07%，氧化产物增加20.81 ~ 241.42 μg/g，以7-酮豆甾醇为主。180℃加热时，植物甾醇含量下降幅度最大，为30.00 ~ 37.03%，氧化产物含量上升幅度为60℃的4.6 ~ 8.9倍。不同的是，5,6β-环氧树脂和7β-羟基是主要产物。在180℃下煎炸的结果表明，豆甾醇在大豆油中表现出优异的热稳定性。说明豆甾醇具有抗氧化活性，添加豆甾醇的大豆油适合用于家庭烹饪或油炸。
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.