Antioxidant and anti-isomerization effects of sesamol and resveratrol on high oleic acid peanut oil

文献类型： 外文期刊

第一作者： Huang, Jinian

作者： Huang, Jinian;Sun, Qiang;Song, Guohui;Qi, Shuning;Chen, Jing;Zhang, Peiyu;Geng, Tingting;Lin, Qiong;Duan, Yuquan

作者机构：

关键词： High oleic acid peanut oil; Sesamol; Resveratrol; Antioxidant; Anti-isomerization

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 123 卷

页码：

收录情况： SCI

摘要： In the present study, the protective effects of sesamol and resveratrol on high oleic acid peanut oil were investigated. Different amounts of sesamol, resveratrol, and their combinations were added to the high oleic acid peanut oil to investigate the antioxidant effect and anti-isomerization effect to prevent cis to trans isomerization of double bonds. Rancimat results showed that the oil had the longest oxidation inducing time after adding 0.08% sesamol or 0.06% resveratrol (v/v). Thermogravimetric analysis suggested that when sesamol and resveratrol were added at 0.08% and 0.04% (v/v), the oxidation decomposition temperature was the highest. Schaal oven experiments indicated that the addition of sesamol and resveratrol could significantly reduce the peroxide content of high oleic acid peanut oil. The total fatty acid content in the oil samples increased significantly after high temperature treatment at 180 degrees C or 240 degrees C, and three new thermal isomerization trans products were measured (C18:1-9t, C18:2-9c,12t, C18:2-9t,12c). Meanwhile, the addition of sesamol (0.08%, v/v) or resveratrol (0.06%, v/v) significantly reduced the content of unsaturated fatty acid. For high oleic acid peanut oil heated to 180 degrees C, sesamol and resveratrol showed a better inhibitory effect on the production of transoleic acid than when heating at 240 degrees C.

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