Solubility and physicochemical properties of resveratrol in peanut oil

文献类型： 外文期刊

第一作者： Li, Tian

作者： Li, Tian;Guo, Qin;Qu, Yang;Li, Yujie;Liu, Hongzhi;Liu, Li;Wang, Qiang;Jiang, Yuanrong;Jiang, Yuanrong

作者机构：

关键词： Peanut oil; Resveratrol; Ultrasound-magnetic stirring-assisted dissolu-tion; Solubility and physicochemical

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 368 卷

页码：

收录情况： SCI

摘要： The solubility and physicochemical properties of resveratrol in peanut oil were systematically studied following ultrasonic and magnetic stirring-assisted dissolution. The highest resveratrol solubility in peanut oil observed was 95.91%. The optimal dissolution process was determined to be the addition of 183.00 mg/kg resveratrol, a magnetic temperature of 40.00celcius, and a magnetic duration of 3.50 h, which yielded a resveratrol content of 175.51 mg/kg oil. Under this standardized process, the oil composition remained unchanged. Resveratrol promoted the conversion of saturated triglycerides into unsaturated triglycerides, increased the linolenic acid content, and did not facilitate the formation of trans fatty acids. In addition, resveratrol preserved the light color, decreased the peroxide and acid values by 30%, prolonged the shelf life by more than 2 folds, and improved the thermal stability. In this sense, peanut oil with resveratrol can serve as anti-isomerism and antioxidant additive.

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