橄榄苦苷对核桃油抗氧化稳定性的研究
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摘要
通过测定过氧化值(POV)、清除DPPH自由基、清除羟自由基能力以及总抗氧化能力的体外抗氧化活性,探究橄榄苦苷对核桃油的抗氧化能力,并通过响应面法优化,筛选出最佳浓度复配抗氧化剂。结果表明:橄榄苦苷对核桃油有较强的抗氧化和清除自由基的能力,当橄榄苦苷的添加量为200 mg/kg时,其POV值为(12.6±0.49) mmol/kg,清除DPPH能力、羟自由基能力为(72.5±0.38)%、(76±0.62)%,总抗氧化能力为(69.6±0.55)%;橄榄苦苷、柠檬酸和VC对核桃油的抗氧化稳定性有较好的增效作用,最佳浓度配方为265 mg/kg橄榄苦苷+135 mg/kg柠檬酸+197 mg/kg%VC。
The antioxidant capacity of oleuropein to walnut oil was investigated by measuring the peroxide value(POV), scavenging DPPH free radicals, scavenging hydroxyl radical capacity, and total antioxidant capacity in vitro.The best concentration of compound antioxidants was screened by response surface methodology. The results showed that sleuropern had strong antioxidation and scavenging activity to against walnut oil. When the oleurope additicn was 200 mg/kg, its POV value was(12.6±0.49) mmol/kg, the ability of scavenging DPPH and hydroxyl radical was(72.5±0.38)%,(76±0.62)%, and the total antioxidant capacity was(69.6±0.55)%; Oleuropein, citric acid and VC had a good synergistic effect on the antioxidant stability of walnut oil. The best concentration formula was 265 mg/kg oleuropein+135 mg/kg citric acid+197 mg/kg% VC.
The antioxidant capacity of oleuropein to walnut oil was investigated by measuring the peroxide value(POV), scavenging DPPH free radicals, scavenging hydroxyl radical capacity, and total antioxidant capacity in vitro.The best concentration of compound antioxidants was screened by response surface methodology. The results showed that sleuropern had strong antioxidation and scavenging activity to against walnut oil. When the oleurope additicn was 200 mg/kg, its POV value was(12.6±0.49) mmol/kg, the ability of scavenging DPPH and hydroxyl radical was(72.5±0.38)%,(76±0.62)%, and the total antioxidant capacity was(69.6±0.55)%; Oleuropein, citric acid and VC had a good synergistic effect on the antioxidant stability of walnut oil. The best concentration formula was 265 mg/kg oleuropein+135 mg/kg citric acid+197 mg/kg% VC.
引文
[1]彭星星.核桃油氧化稳定性及其鉴伪技术研究[D].杨凌:西北农林科技大学,2015:2-3PENG Xingxing.Study of oxidation stability and discrimination technology of walnut oil[D].Yangling:Northwest Agriculture and Forestry University,2015:2-3
[2]POULOSE S M,MILLER M G, SHUKITT-HALE B. Role of walnuts in maintaining brain health with age[J].The Journal of nutrition, 2014, 144(4): 561S-566S
[3]MUTHAIYAH B, ESSA M M, LEE M, et al. Dietary supplementation of walnuts improves memory deficits and learning skills in transgenic mouse model of Alzheimer′s disease[J]. Journal of Alzheimer′s Disease, 2014, 42(4): 1397-1405
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[5]欧阳梦云,王燕,刘婷,等.白藜芦醇对食用油脂抗氧化稳定性的研究[J].食品科技,2016,41(2):205-210 OUYANG Mengyun,WANG Yan,LIU Ting,et al.Anti-oxidative stability in edible oil of resberatrol[J].Food Science and technology,2016,41(2):205-210
[6]吴尊秋,姜友军,苏光灿,等.油橄榄叶中橄榄苦苷的体外抗氧化和抑菌活性[J].食品科学,2014,35(21):94-99 WU Zunqiu,JIANG Youjun,SU Guangcan,et al.Antioxidant and antimicrobial activities of oleuropein in vitro[J].Food Science,2014,35(21):94-99
[7]LEE O H,LEE B Y.Antioxidant and antimicrobial activities of individual and combined phenoics in olea europaea leaf extract[J].Bioresource Technol,2010,101(10):3751
[8]卜令娜,张佳,徐月敏,等. 油橄榄叶清除自由基活性部位筛选[J]. 食品工业, 2013,34(6):131-135BU Lingna,ZHANG Ja,XU Yuemin.et al.Screening on the active fractions of scavenging free radical from olea europaea L.leaves[J].Food Industry,2013,34(6):131-135
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[10]PERRINJAQUER-MOCCETTI T, BUSJAHN A, SCHMIDLIN C, et al. Food supplementation with an olive (olea europaea l.) leaf extract reduces blood pressure in borderline hypertensive monozygotic twins[J]. Phytotherapy Research, 2008, 22(9): 1239-1242
[11]SUSALIT E,AGUS N,EFFENDI I,et al.Olive (olea europaea)leaf extra effective in patients with stage-I hypertension:comparison with captopril [J].Phytomedicine,2011,18(4):251
[12]SIFAOUI I,L PEZ-ARENCIBIA A,Mart N-Navarro C,et al. Activity assessment of Tunisian olive leaf extracts against the trophozoite stage of acanthamoeba[J].Parasitol Res,2013,112(8):2825
[13]BULOTTA S,CORRADINO R,CELANO M,et al.Antioxidant and antigrowth action of peracetylated oleuropein in thyroid cancer cells[J].J Mol Endocrinol,2013,51(1):181
[14]BULOTTA S,CORRADINO RCELANO M,et al.Antiproliferative and antioxidant effects on breast cancer cells of oleuropein and its semisynthetic peracetylated derivatives[J].Food Chem,2011,127(4):1609
[15]GB 5009.227—2016,食品安全国家标准食品中过氧化值的测定[S]GB 5009.227—2016,Determination of peroxide value in national food safety standards[S]
[16]龚明贵,张巧明,李鑫玲.可可多酚酯的制备及其对油脂抗氧化性研究[J].食品科技,2016,41(6):298-301 GONG Minggui,ZHANG Qiaoming,LI Xinling.Preparation and study of antioxidative activity of lipid-soluble cocoa polyphenol ester[J].Food Science and technology,2016,41(6):298-301
[17]唐玉莲,陈迪钊,肖小丽,等.金刚藤白藜芦醇的纯化及抗氧化活性研究[J].中国油脂,2017,42(6):86-88 TANG Yulian,CHEN Dizhao,XIAO Xiaoli,et al.Purification of reseveratrol from smilax china L.and its antioxidant activity[J].China Oils and Fats,2017,42(6):86-88
[18]范进波,蔡茜彤,冯叙桥,等.咖啡酸体外抗氧化活性的研究[J].中国食品学报,2015,15(3):65-73 FAN Jinbo,CAI Xitong,FENG Xuqiao,et al.Studies on the activity in vitro of caffeic acid[J].Journal of Chinese Institute of Food Science and Technology,2015,15(3):65-73
[19]姚正颖,赵银纤,侯北伟,等.3种脂溶性酚类对紫苏籽油的抗氧化作用研究[J].中国油脂,2017,42(5):92-95 YAO Zhengying,ZHAO Yinxian,HOU Beiwei,et al.Antioxidation effects of three liposoluble phenols on perilla seed oil[J].China Oils and Fats,2017,42(5):92-95
[20]仇小妹,王英,董明盛,等.复合酶酶解对蓝莓出汁率及总抗氧化能力的影响[J].食品科学,2013,34(24):25-29 QIU Xiaomei,WANG Ying,DONG Mingsheng,et al.Effect of enzymatic hydrolysis on juice yield and total antioxidant capacity in blueberry[J].Food Science,2013,34(24):25-29.
[2]POULOSE S M,MILLER M G, SHUKITT-HALE B. Role of walnuts in maintaining brain health with age[J].The Journal of nutrition, 2014, 144(4): 561S-566S
[3]MUTHAIYAH B, ESSA M M, LEE M, et al. Dietary supplementation of walnuts improves memory deficits and learning skills in transgenic mouse model of Alzheimer′s disease[J]. Journal of Alzheimer′s Disease, 2014, 42(4): 1397-1405
[4]吴晓霞,李建科.两种天然抗氧化剂对食用油脂抗氧化效果研究[J].食品研究与开发,2017,38(18):21-25WU Xiaoxia,LI Jianke.Research on two natural antioxidants for anti-oxidantion stability of edible oils[J].Food Research and Development,2017,38(18):21-25
[5]欧阳梦云,王燕,刘婷,等.白藜芦醇对食用油脂抗氧化稳定性的研究[J].食品科技,2016,41(2):205-210 OUYANG Mengyun,WANG Yan,LIU Ting,et al.Anti-oxidative stability in edible oil of resberatrol[J].Food Science and technology,2016,41(2):205-210
[6]吴尊秋,姜友军,苏光灿,等.油橄榄叶中橄榄苦苷的体外抗氧化和抑菌活性[J].食品科学,2014,35(21):94-99 WU Zunqiu,JIANG Youjun,SU Guangcan,et al.Antioxidant and antimicrobial activities of oleuropein in vitro[J].Food Science,2014,35(21):94-99
[7]LEE O H,LEE B Y.Antioxidant and antimicrobial activities of individual and combined phenoics in olea europaea leaf extract[J].Bioresource Technol,2010,101(10):3751
[8]卜令娜,张佳,徐月敏,等. 油橄榄叶清除自由基活性部位筛选[J]. 食品工业, 2013,34(6):131-135BU Lingna,ZHANG Ja,XU Yuemin.et al.Screening on the active fractions of scavenging free radical from olea europaea L.leaves[J].Food Industry,2013,34(6):131-135
[9]吴遵秋.油橄榄叶中三种活性成分含量胴体变化及橄榄苦苷的分离鉴定与活性研究[D].雅安:四川农业大学,2015:52-55 WU Zunqiu.Content dynamic changes of three kinds of active components and isolation and identification of oleuripein with the analysis of antibacterial and antioxidant activities in vitro olive leaves[D].Ya′an:Sichuan Agricultural University,2015:52-55
[10]PERRINJAQUER-MOCCETTI T, BUSJAHN A, SCHMIDLIN C, et al. Food supplementation with an olive (olea europaea l.) leaf extract reduces blood pressure in borderline hypertensive monozygotic twins[J]. Phytotherapy Research, 2008, 22(9): 1239-1242
[11]SUSALIT E,AGUS N,EFFENDI I,et al.Olive (olea europaea)leaf extra effective in patients with stage-I hypertension:comparison with captopril [J].Phytomedicine,2011,18(4):251
[12]SIFAOUI I,L PEZ-ARENCIBIA A,Mart N-Navarro C,et al. Activity assessment of Tunisian olive leaf extracts against the trophozoite stage of acanthamoeba[J].Parasitol Res,2013,112(8):2825
[13]BULOTTA S,CORRADINO R,CELANO M,et al.Antioxidant and antigrowth action of peracetylated oleuropein in thyroid cancer cells[J].J Mol Endocrinol,2013,51(1):181
[14]BULOTTA S,CORRADINO RCELANO M,et al.Antiproliferative and antioxidant effects on breast cancer cells of oleuropein and its semisynthetic peracetylated derivatives[J].Food Chem,2011,127(4):1609
[15]GB 5009.227—2016,食品安全国家标准食品中过氧化值的测定[S]GB 5009.227—2016,Determination of peroxide value in national food safety standards[S]
[16]龚明贵,张巧明,李鑫玲.可可多酚酯的制备及其对油脂抗氧化性研究[J].食品科技,2016,41(6):298-301 GONG Minggui,ZHANG Qiaoming,LI Xinling.Preparation and study of antioxidative activity of lipid-soluble cocoa polyphenol ester[J].Food Science and technology,2016,41(6):298-301
[17]唐玉莲,陈迪钊,肖小丽,等.金刚藤白藜芦醇的纯化及抗氧化活性研究[J].中国油脂,2017,42(6):86-88 TANG Yulian,CHEN Dizhao,XIAO Xiaoli,et al.Purification of reseveratrol from smilax china L.and its antioxidant activity[J].China Oils and Fats,2017,42(6):86-88
[18]范进波,蔡茜彤,冯叙桥,等.咖啡酸体外抗氧化活性的研究[J].中国食品学报,2015,15(3):65-73 FAN Jinbo,CAI Xitong,FENG Xuqiao,et al.Studies on the activity in vitro of caffeic acid[J].Journal of Chinese Institute of Food Science and Technology,2015,15(3):65-73
[19]姚正颖,赵银纤,侯北伟,等.3种脂溶性酚类对紫苏籽油的抗氧化作用研究[J].中国油脂,2017,42(5):92-95 YAO Zhengying,ZHAO Yinxian,HOU Beiwei,et al.Antioxidation effects of three liposoluble phenols on perilla seed oil[J].China Oils and Fats,2017,42(5):92-95
[20]仇小妹,王英,董明盛,等.复合酶酶解对蓝莓出汁率及总抗氧化能力的影响[J].食品科学,2013,34(24):25-29 QIU Xiaomei,WANG Ying,DONG Mingsheng,et al.Effect of enzymatic hydrolysis on juice yield and total antioxidant capacity in blueberry[J].Food Science,2013,34(24):25-29.