L-抗坏血酸棕榈酸酯和植物油中的内源性微量营养素提供协同抗氧化活性：微量营养素种类和浓度,European Journal of Lipid Science and Technology

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L-抗坏血酸棕榈酸酯和植物油中的内源性微量营养素提供协同抗氧化活性：微量营养素种类和浓度
European Journal of Lipid Science and Technology ( IF 1.8 ) Pub Date : 2024-03-07 , DOI: 10.1002/ejlt.202300228
Yikang Zhang ₁ , Chenwei Zhao ₁ , Jun Jin ₁ , Qingzhe Jin ₁ , Xingguo Wang ₁

Affiliation

本研究研究了L-抗坏血酸棕榈酸酯（L-AP）对14种典型植物油的抗氧化作用，其C18:1与C18:2之比范围为0.15至9.57。植物油和不含微量营养素的油之间的回归分析表明，L-AP 的抗氧化能力与 α-、γ- 和 δ-生育酚的浓度密切相关，而不是与脂肪酸组成密切相关。与单个物种相比，由 L-AP 和 α-、γ- 或 δ-生育酚组成的二元混合物表现出理想的协同抗氧化作用。L-AP 与 α-、γ-、δ-生育酚的比例为 1:2-1:4 时发现最佳协同效应。进一步的 EPR 自旋捕获测试发现，组合抗氧化剂显着减少了脂质氧化过程中自旋加合物的总量，这是通过从 L-AP 再生生育酚来实现的。结果将突出 L-AP 在打开后和烹饪过程中保护包装食用油的应用。实际应用： 4–5 L 瓶装植物油是家庭烹饪最重要的形式之一。虽然采用脱氧技术来延长储存期间的保质期，但打开后会发生更剧烈的氧化反应。这些油在最终消费之前通常会被氧化酸败。因此，L-AP 被加入到植物油中以防止其在使用过程中氧化。研究结果可以帮助企业根据目标油中不同的内源生育酚类型和含量，选择最佳的L-AP添加量，以延长植物油的使用寿命。

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L‐ascorbyl palmitate and endogenous micronutrients in vegetable oils provide synergistic antioxidant activities: Micronutrient species and concentration

In the present study, antioxidant impacts of L‐ascorbyl palmitate (L‐AP) on 14 kinds of typical vegetable oils were studied, whose ratios of C18:1 to C18:2 ranged from 0.15 to 9.57. Regression analyses between vegetable oils and their micronutrient‐free counterparts revealed that the antioxidant capacity of L‐AP was closely related to concentrations of α‐, γ‐, and δ‐tocopherols instead of fatty acid compositions. Binary mixtures consisting of L‐AP and α‐, γ‐, or δ‐tocopherols exhibited desirable synergistic antioxidant effects in comparison with individual species. The optimal synergistic effects were found at ratios of L‐AP to α‐, γ‐, δ‐tocopherols, being 1:2–1:4. Further EPR spin trapping test figured out that the combined antioxidants reduced the total amount of spin adducts significantly during lipid oxidation, which were contributed by regenerating tocopherols from L‐AP. The results will highlight the application of L‐AP in protecting packed cooking oils after opening and during cooking.Practical applications: Vegetable oils packaged in 4–5 L bottles are one of the most important forms for home cooking. Although deoxygenation techniques are applied to increase their shelf life during storage, they will experience a more violent oxidation reaction after opening. The oils are typically oxidized to rancidity before ending up in consumption. L‐AP was therefore involved into the vegetable oils to prevent them from oxidation during uses. The results of study can help companies to select the optimal L‐AP addition amount according to different endogenous tocopherol types and contents in the target oil in order to extend the use life of the vegetable oil.

更新日期：2024-03-07

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