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.
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