化学
多酚
木脂素
酚类
多不饱和脂肪酸
亚油酸
有机化学
抗氧化剂
食品科学
氧化磷酸化
葵花籽油
脂肪酸
生物化学
作者
Patrik Runeberg,Dmitry Ryabukhin,Lucas Lagerquist,Jani Rahkila,Patrik Eklund
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-10-01
卷期号:404: 134641-134641
被引量:1
标识
DOI:10.1016/j.foodchem.2022.134641
摘要
• Phythochemical phenols of the lignan and stilbene families showed good stability at elevated temperatures. • Lignans and stilbenes retained their antioxidative properties even at temperatures up to 200 ˚C. • The studied phenols showed to protect the PUFA linoleic acid against high temperature degradation and significantly decreased the degradation rate. Thermal transformations of polyphenols from the lignan and stilbene families were investigated at temperatures ranging from 200 ˚C to 250 ˚C, in polyethylene glycol (PEG-400), dimethylformamide (DMF) and in sunflower oil (SO). The polyphenols showed varying degrees of thermal stabilities and in some cases intramolecular transformations were observed. The formed products were isolated and characterized. Oligomerization of the polyphenols at thermo-oxidative conditions was also investigated. Finally, the antioxidative activity of the polyphenols against thermo-oxidative degradation α -linoleic acid was investigated at 200 ℃. The results suggested that the studied substrates retained their antioxidative properties at elevated temperatures, with stilbenes showing most efficient protection against thermo-oxidative degradation of polyunsaturated fatty acids.
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