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Chemical Characteristics of Cold-Pressed Blackberry, Black Raspberry, and Blueberry Seed Oils and the Role of the Minor Components in Their Oxidative Stability

机译:冷压黑莓,黑莓和蓝莓籽油的化学特性及其次要成分在其氧化稳定性中的作用

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The chemical characteristics of cold-pressed blackberry, black raspberry, and blueberry seed oils were evaluated for their fatty acid composition, positional distribution of fatty acids, triacylglycerol (TAG) profile, and minor component profile. The role of minor components, including tocols and pigments, on the oxidative stability was also investigated using high-temperature-and fluorescent-lighting-induced oxidation before and after tested berry seed oils were stripped of their minor components. The results indicated that all tested berry seed oils contained significant levels of palmitic (C16:0), stearic (C18:0), oleic (18:1), linoleic (C18:2 omega-6), and a-linolenic (C18:3 omega-3) acids, along with a favorable ratio of omega-6/omega-3 fatty acids (1.49-3.86); palmitic, stearic, oleic, and a-linolenic acids were predominantly distributed on the terminal positions. Six TAGs, namely, LnLnLn, LnLLn, LLLn, LLL, OLL, and OLLn, were the major species detected in the tested berry seed oils. Total tocol contents were 286.3-1302.9 mg/kg,, which include alpha-, gamma-, and delta-tocopherols as well as delta-tocotrienol. Oxidative stability of the three berry seed oils was compromised after the removal of tocols under high-temperature-induced oxidation, while the loss of pigments (chlorophylls) led to weak oxidative stability when exposed to fluorescent lights.
机译:对冷压黑莓,黑树莓和蓝莓籽油的化学特性进行了脂肪酸组成,脂肪酸的位置分布,三酰甘油(TAG)谱和次要成分谱的评估。还使用高温和荧光灯诱导的氧化方法在脱除被测试的浆果种子油的微量成分之前和之后,研究了包括母育酚和色素在内的次要成分对氧化稳定性的作用。结果表明,所有测试的浆果籽油均含有大量棕榈酸(C16:0),硬脂酸(C18:0),油酸(18:1),亚油酸(C18:2 omega-6)和α-亚麻酸(C18) :3种omega-3脂肪酸,以及有利比例的omega-6 / omega-3脂肪酸(1.49-3.86);棕榈酸,硬脂酸,油酸和α-亚麻酸主要分布在末端位置。在被测浆果油中检测到了主要的六个标记,即LnLnLn,LnLLn,LLLn,LLL,OLL和OLLn。总母育酚含量为286.3-1302.9 mg / kg,其中包括α-,γ-和δ-生育酚以及δ-生育三烯酚。在高温诱导的氧化作用下去除母育酚后,三种浆果油的氧化稳定性受到损害,而色素(叶绿素)的损失导致暴露于荧光灯下时氧化稳定性较弱。

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