生育酚
化学
槲皮素
多酚
抗氧化剂
食品科学
橄榄油
植物油
咖啡酸
内生
生物化学
有机化学
维生素E
作者
Yang Zhang,Xiang Wang,Qingyue Zeng,Yejun Deng,Pujun Xie,Caihong Zhang,Li Xin Huang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-11-01
卷期号:427: 136667-136667
被引量:1
标识
DOI:10.1016/j.foodchem.2023.136667
摘要
Investigation of edible oil stability involves interactions between additive polyphenols and the inherent tocopherols. The work aimed to identify endogenous polyphenols to produce the synergistic effect with α-tocopherol in olive oil and to find the right action ratio. Caffeic acid and quercetin were selected from the 15 main endogenous phenolic compounds in olive oil. Quercetin had the strongest synergistic effect with α-tocopherol at 2:1 in the olive oil model. The rate of 2:1 also was the turning point of the change of synergism. Furthermore, the addition of quercetin and α-tocopherol at 2:1 to olive oil resulted in lower POV, K232, K270, and secondary oxidation products such as (E, E)-2,4-decadienal and 2-pentylfuran than the olive oil model with a single antioxidant in three months of accelerated oxidation. The dynamic changes of antioxidants during oxidation in olive oil indicated that their synergistic effect was the repair and regeneration of α-tocopherol by quercetin.
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