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Molecular Mechanism of Antioxidant Synergism of Tocotrienols and Carotenbids in Palm Oil

机译:棕榈油中生育三烯酚和类胡萝卜素抗氧化协同作用的分子机理

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During repeated deep-fat frying of potato slices at 163 deg C in yellow or red palm olein of comparable fatty acid profiles,the oxidative stability (peroxide value and anisidine value)of the palm oleins was similar,and in yellow palm olein,the rate of antioxidant depletion decreased in the order gamma-T3 > alpha-T3 >delta-T3 (T3,tocotrienol).In red palm olein,which had a total tocopherol/tocotrienol content of 1260 vs 940 ppm in yellow palm olein and a corresponding longer induction period in the Rancimat stability test at 120 deg C,only depletion of gamma-T3 was significant among the phenols during frying and slower as compared to that in yellow palm olein.The carotenes in the red palm olein were depleted linearly with the number of fryings,apparently yielding an overall protection of the phenols.In antioxidant-depleted palm olein and in phospholipid liposomes with added increasing concentrations of phenols,gamma-T3 was found to be a better antioxidant than alpha-T3.alpha -T3 and alpha-T (T,tocopherol)had a similar antioxidant effect in antioxidant-depleted palm olein in the Rancimat stability test,while in the liposomes the ordering as determined by induction period for the formation of conjugated dienes was gamma-T3 > alpha -T3 > alpha-T.The addition of 100-1000 ppm beta-carotene to antioxidant-depleted palm olein or liposomes (lycopene also tested)did not provide any protection against oxidation.In the liposomes,synergistic interactions were observed between beta-carotene or lycopene and alpha-T,alpha-T3,or gamma-T3 for carotene/phenol ratios of 1:10 and 1:2 but not for 1:1.In chloroform,carotenes were regenerated by tocopherols/tocotrienols from carotene radicals generated by laser flash photolysis as shown by transient absorption spectroscopy,suggesting that carotenes rather than phenols are the primary substrate for lipid-derived radicals in red palm olein,in effect depleting carotenes prior to phenols during frying.Regeneration of carotenes by the phenols also explains the synergism in liposomes.In the laser flash photolysis experiments,gamma-T3 was also fouhd to be faster in regenerating carotenes than alpha-T3 and alpha-T.
机译:在具有相似脂肪酸谱的黄色或红色棕榈油精中于163℃重复油炸马铃薯片时,棕榈油精的氧化稳定性(过氧化物值和茴香胺值)相似,而在黄色棕榈油精中,氧化速率抗氧化剂的消耗量按γ-T3>α-T3>δ-T3(T3,生育三烯酚)的顺序降低。在红色棕榈油精中,生育酚/生育三烯酚的总含量为1260,而在黄色棕榈油精中为940 ppm,相应的时间更长在Rancimat稳定性试验中于120摄氏度诱导期,在煎炸过程中酚中仅γ-T3的消耗显着,并且比黄色棕榈油精中的更慢。红色棕榈油精中的胡萝卜素与在富含抗氧化剂的棕榈油精和增加酚浓度的磷脂脂质体中,γ-T3被认为是比α-T3,α-T3和Alph更好的抗氧化剂。在Rancimat稳定性测试中,aT(T,生育酚)对耗尽抗氧化剂的棕榈油精具有类似的抗氧化作用,而在脂质体中,由诱导期确定的形成共轭二烯的顺序为:γ-T3>α-T3>α -T。在抗氧化剂贫化的棕榈油精或脂质体中添加100-1000 ppm的β-胡萝卜素(还测试了番茄红素)没有提供任何抗氧化保护作用。在脂质体中,观察到β-胡萝卜素或番茄红素与α之间的协同相互作用-T,α-T3或γ-T3的胡萝卜素/苯酚比率为1:10和1:2,而不是1:1:在氯仿中,生育酚/生育三烯酚是由激光闪光光解产生的胡萝卜素自由基通过生育酚/生育三烯酚再生的。瞬态吸收光谱法显示,表明胡萝卜素而不是酚类是红棕榈油精中脂质衍生基团的主要底物,实际上在煎炸过程中先于胡萝卜素消耗了胡萝卜素。因此,可以解释脂质体中的协同作用。在激光闪光光解实验中,γ-T3在再生胡萝卜素方面也比α-T3和α-T更快。

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