油菜籽
化学
叶绿素
食品科学
营养物
精炼(冶金)
有机化学
物理化学
作者
Chen Chen,Ping-Ping Ye,Fengjie Cui,Ming Tan,Haibo Zhang,Tong-Lin Zhou,Jian-Cheng Shi,Xue-Quan Shu,Zhiwei Chen
标识
DOI:10.1016/j.foodchem.2023.138116
摘要
The strong-fragrant rapeseed oil (SFRO) is a popular rapeseed oil in China with a low refining degree only degumming with hot water, which remarkably affects its storage stability. The present study compared the overall changes of physical/chemical/nutrient quality of FROs at various temperatures, light wavelengths and headspace volumes. Results showed that red light (680 nm) had a most significant adverse effect on the overall quality of SFRO with the higher correlation coefficients to PV and TOTOX of 0.71 and 0.70, and lower correlation coefficients to chlorophyll and tocopherol of −0.95 and −0.53, respectively. Further studies revealed that red light accelerated the oxidation of fragrant rapeseed oils by degrading chlorophyll to initiate the photo-oxidation process and synthesize high amount of secondary oxidation products including aliphatic and aromatic oxidized compounds from linolenic acid. These findings provided a reference to control the deterioration of FROs by preventing the transmittance of red light.
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