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Physicochemical characteristics and oxidative stability of de-acidified lampante high acid olive oil

机译:脱酸的兰潘特高酸性橄榄油的理化特性和氧化稳定性

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The aim of this investigation was to enhance the quality of high free fatty acid olive oil (HFFAO). Silica gel (SG) was used as adsorbent by applying filtration and stirring techniques. Alkali treatments with NaOH and Ca(OH)2 were also conducted to neutralize high acidity of HFFAO. The levels of linoleic acid (C18:2) in neutralized oils were lower than in reference olive oil. Untreated and treated HFFAO samples were stored under oxidative conditions for 30 days at 60 °C. The progress of oxidation was followed by measuring acid value (AV), the formation of oxidative products [i.e., peroxide value (PV) and p-anisidine value (AnV)], total phenolic compounds (TPC), radical scavenging activity toward 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and inhibition of β-carotene in a linoleate model system. The results indicated that SG and alkali treatments were effective in reducing the acidity of HFFAO. Alkali treatments reduced the AV of HFFAO, while treatments with SG induced variable degrees of reduction in HFFAO acidity. The percentage of reduction in the PV for HFFAO using SG was in the range of 10.5–47.3 %. Filtration with SG had a significant effect on AnV. Levels of TPC were reduced (ca. 70 %) with alkali treatments, while treatments with SG resulted in reduction of about 22–48 %. After 60 min incubation with DPPH, 78 % of DPPH radicals were quenched by control sample, while HFFAO treated with SG or alkali were able to quench from 48 to 56 %. SG and alkali treatments were not effective in inhibiting the oxidation of linoleic acid and the subsequent bleaching of β-carotene in comparison with control oil. During autoxidation experiments the same trends of results were noted for both control and treated oils. The results stated that SG with permitted high adsorbing capacity reduced free fatty acids levels in HFFAO and the effect was close to that induced with chemical treatments which are used commercially in a large scale to improve oil quality.
机译:这项研究的目的是提高高游离脂肪酸橄榄油(HFFAO)的质量。通过应用过滤和搅拌技术,硅胶(SG)被用作吸附剂。还进行了用NaOH和Ca(OH)2的碱处理,以中和HFFAO的高酸度。中和后的油中亚油酸(C18:2)的含量低于参考橄榄油中的含量。未经处理和处理过的HFFAO样品在60°C的氧化条件下保存30天。通过测量酸值(AV),氧化产物的形成[即过氧化物值(PV)和对茴香胺值(AnV)],总酚类化合物(TPC),对1的自由基清除活性,跟踪氧化过程亚油酸酯模型系统中的1-diphenyl-2-picrylhydrazyl(DPPH)自由基和对β-胡萝卜素的抑制作用。结果表明SG和碱处理可有效降低HFFAO的酸度。碱处理降低了HFFAO的AV,而SG处理则引起了HFFAO酸度的不同程度的降低。使用SG的HFFAO的PV降低百分比在10.5-47.3%的范围内。用SG过滤对AnV有显着影响。用碱处理可降低TPC含量(约70%),而用SG处理可降低约22–48%。与DPPH孵育60分钟后,对照样品将78%的DPPH自由基淬灭,而用SG或碱处理的HFFAO能够从48%淬灭至56%。与对照油相比,SG和碱处理在抑制亚油酸氧化和随后的β-胡萝卜素漂白方面无效。在自氧化实验中,对于对照油和处理过的油,都注意到了相同的结果趋势。结果表明,具有高吸附能力的SG降低了HFFAO中的游离脂肪酸水平,其效果接近于化学处理所诱导的效果,化学处理已大规模用于改善油质。

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