The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils

文献类型： 外文期刊

第一作者： Guo, Qin

作者： Guo, Qin;Wang, Feng;He, Fan;Ha, Yi-ming;Li, Qing-peng;Jin, Jing;Deng, Zhao-xuan

作者机构：

关键词： Technical cashew nut shell liquid;Heat treatment;trans isomers;Edible oils;Peroxide number

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN：

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收录情况： SCI

摘要： The effects of technical cashew nut shell liquid (TCNSL) on the trans isomerization of edible oils during heating are investigated. Edible oils were subjected to thermal treatment at various heating times and temperatures. Our results show that the addition of TCNSL to edible oils at the appropriate concentration during heating suppresses trans fatty acid formation and induces formation of conjugated linoleic acid (CLA) isomers. A concentration of 0.2 % TCNSL demonstrates the best ability to inhibit formation of trans-oleic acid, trans-linoleic acid, and trans-linolenic acid isomers as well as increase the formation of 9 t,11 t-CLA and 10 t,12 t-CLA isomers. Our analysis indicates that the presence of 0.2 % TCNSL in corn oil does not significantly reduce the acid value, but may significantly lower the peroxide value. TCNSL is also observed to have better function compared to Vitamin E (V-E) and tertiary butylhydroquinone (TBHQ), indicating that it may be considered an effective additive in edible oils.

分类号： TS2

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