Thermally induced isomerization of linoleic acid and alpha-linolenic acid in Rosa roxburghii Tratt seed oil
文献类型： 外文期刊
作者： Li, Yongfu 1 ; Yu, Yuanshan 2 ; Luo, Qiqi 1 ; He, Yangbo 1 ; Tian, Zhuxi 1 ; Zhao, Yueliang 3 ;
作者机构： 1.Guizhou Acad Agr Sci, Integrated Rural Dev Ctr, Guiyang, Peoples R China
2.Guangdong Acad Agr Sci, Inst Sericulture & Agr Prod Proc, Guagnzhou, Peoples R China
3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
关键词： heat treatment; isomerization; kinetics; Rosa roxburghii seed oil; trans-fatty acids
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：1.797； ）
ISSN： 2048-7177
年卷期：
页码：
收录情况： SCI
摘要： Rosa roxburghii seed oil is obtained from the seeds left following pressing of the juice from R. roxburghii fruit. The total oil content of R. roxburghii seed was around 9.30%. The fatty acid profile of the oil was determined by gas chromatography (GC). Among the 11 fatty acids identified in the oil, seven were unsaturated fatty acids (UFAs) (92.6%); four were saturated fatty acids (SFAs) (7.17%). Then, the kinetics of formation of trans-fatty acids was studied by GC. Heat treatment of R. roxburghii seed oil showed an increase in the relative percentage of linoleic acid and alpha-linolenic acid isomers with increasing temperature and time. The formation of linoleic acid and alpha-linolenic acid isomers followed a zero-order reaction. The presence of O-2 enhanced the isomerization of these UFAs. In addition, the rate constants and activation energies for the geometrical isomerization of UFAs in R. roxburghii seed oil were presented. Overall, R. roxburghii seed oil contains high UFA contents. Heating temperature and duration and the presence of O-2 should be considered to reduce the formation of trans-fatty acids during thermal treatment of R. roxburghii seed oil.
- 相关文献
作者其他论文 更多>>
-
The effect of structural changes on the activity of peroxidase with different initial state under high-pressure freezing
作者：Liang, Zhanhong;Yu, Yuanshan;Zou, Bo;Fu, Manqin;Hu, Tenggen;Xu, Yujuan;Cheng, Lina;Liang, Zhanhong;Yin, Xiaomeng;Wang, Jin
关键词：High-pressure freezing; Peroxidase; Physical state; Structure; Activity; Molecular docking
-
Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves
作者：Shen, Hui;Wang, Yan;Shi, Pingping;Li, Hong;Yang, Fang;Yu, Lijuan;Li, Hong;Chen, Yanan;Luo, Haibo;Hu, Tenggen;Yu, Yuanshan;Wang, Jinxiang
关键词：antifungal capacity; antioxidant capacity; bamboo leaf; genotype; volatile profile
-
Identification and structural characterization of key prebiotic fraction of soluble dietary fiber from grapefruit peel sponge layer and its regulation effect on gut microbiota
作者：Du, Xiaoyi;Chen, Jiajia;Hu, Tenggen;Xu, Yujuan;Wu, Jijun;Peng, Jian;Cheng, Lina;Yu, Yuanshan;Li, Lu
关键词：Grapefruit peel sponge layer; Key prebiotic fraction; Structure
-
Effect of liquid nitrogen spray quick-freezing technology on the quality of bamboo shoots, Dendrocalamus brandisii from Yunnan Province, China
作者：Fan, Zhenmei;Hu, Tenggen;Xu, Yujuan;Wu, Jijun;Yu, Yuanshan;Shen, Hui;Yu, Lijuan;Shi, Pingping;Fan, Zhenmei;Song, Xianliang
关键词：Freezing; Amino acid; Water state; Microstructure
-
Pomelo (Citrus grandis (L.) Osbeck) sponge layers as a potential source of soluble dietary fiiber: Evaluation of its physicochemical, structural and functional properties
作者：Chen, Xiaowei;Chen, Jiajia;Peng, Jian;Yu, Yuanshan;Wu, Jijun;Wen, Jing;Xu, Yujuan;Li, Lu;Kang, Zhiying;Wang, Yanhui
关键词：Functional property; Physicochemical characteristics; Pomelo sponge layers; Soluble dietary fiber; Structure
-
Effect of high hydrostatic pressure pretreatment on physicochemical properties, bioactive components and antioxidant activities of dehydrated yam slices
作者：Peng, Jian;Lu, Jinghui;Zhu, Jingnan;Li, Lu;Yu, Yuanshan;Xu, Yujuan;Wu, Jijun;Li, Dingjin
关键词：High hydrostatic pressure; Dried yam slice; Quality characteristics; Starch granule; Antioxidant capacity
-
Effects of aging on the bioactive flavonoids and fungal diversity of Pericarpium Citri Reticulatae (Citrus reticulata 'Chachi')
作者：Chen, Linhong;Xu, Yujuan;Wu, Jijun;Yu, Yuanshan;Wen, Jing;Fu, Manqin;Chen, Linhong;Xiao, Gengsheng;San Cheang, Wai
关键词：Pericarpium Citri Reticulatae; Citrus reticulata 'Chachi'; Flavonoids; Fungal diversity
