稳定煎炸油的天然抗氧化剂及应用效果研究进展
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摘要
综述了可用于提高煎炸油稳定性的内源性天然抗氧化剂,来自具有独特内源性抗氧化剂植物油,农业加工副产物、香料和药草、水果和浆果的外源性天然抗氧化剂和主体自生的天然抗氧化剂及其这些天然抗氧化剂在棕榈油、菜籽油、大豆油和葵花籽油煎炸中的应用效果,为天然抗氧化剂在煎炸油中的应用提供了有效信息。
The endogenous natural antioxidants,exogenous natural antioxidants(existing in vegetable oils with unique endogenous antioxidants,by-products of agricultural processing,herbs and spices,fruits and berries) and endogenous secondary antioxidant improving the stability of frying oils were summarized.The application effects of those natural antioxidants in palm oil,rapeseed oil,soybean oil and sunflower seed oil under frying conditions were introduced,which could provide effective information for the application of natural antioxidants in frying oils.
The endogenous natural antioxidants,exogenous natural antioxidants(existing in vegetable oils with unique endogenous antioxidants,by-products of agricultural processing,herbs and spices,fruits and berries) and endogenous secondary antioxidant improving the stability of frying oils were summarized.The application effects of those natural antioxidants in palm oil,rapeseed oil,soybean oil and sunflower seed oil under frying conditions were introduced,which could provide effective information for the application of natural antioxidants in frying oils.
引文
[1]王进英,钟海雁,周波.油脂在深度煎炸过程中发生的化学反应及其主要产物[J].中国油脂,2015,40(11):37-43.
[2]GERTZ C.Optimising the baking and frying process using oil-improving agents[J].Eur J Lipid Sci Technol,2004,106:736-745.
[3]MARMESAT S,MORALES A,VELASCO J,et al.Action and fate of natural and synthetic antioxidants during frying[J].Grasas Aceites,2010,61:333-340.
[4]ABDEL RAXEK A G,EL SHAMI S M,HASSAN M,et al.Blending of virgin olive oil with less stable edible oils to strengthen their antioxidative potencies[J].Aust J Basic Appl Sci,2010,5:312-318.
[5]ALIREZA S,TAN C P,HAMED M,et al.Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends[J].Int Food Res J,2010,17:295-302.
[6]EMBUSCADO M E.Spices and herbs:natural sources of antioxidants—a mini review[J].J Funct Food,2015,18:811-819.
[7]杨勇,杨俊祥,宫霞,等.葡萄及葡萄属植物中的天然活性物质研究与利用现状[J].酿酒科技,2011(6):75-79.
[8]李学鹏,励建荣,杨建荣.苹果中多酚类物质HPLC检测方法的建立[J].中国食品学报,2008,8(6):116-121.
[9]LEGUA P,SERRANO M,MELGAREJO P,et al.Quality parameters,biocompounds and antioxidant activity in fruits of nine quince(Cydonia oblonga Miller)accessions[J].Sci Hortic,2013,154:61-65.
[10]ALADEDUNYE F,PRZYBYLSKI R,NIEHAUS K,et al.Phenolic extracts from Crataegus×mordenensis and Prunus virginiana:composition,antioxidant activity and performance in sunflower oil[J].LWT-Food Sci Technol,2014,59(1):308-319.
[11]ALADEDUNYE F,MATTHAUS B.Phenolic extracts from Sorbus aucuparia(L.)and Malus baccata(L.)berries:antioxidant activity and performance in rapeseed oil during frying and storage[J].Food Chem,2014,159:273-281.
[12]ALADEDUNYE F,KERSTING H J,MATTHAUS B.Phenolic extract from wild rose hip with seed:composition,antioxidant activity,and performance in canola oil[J].Eur J Lipid Sci Technol,2014,116(8):1025-1034.
[13]KYLLI P,NOHYNEK L,PUUPPONEN-PIMIA R,et al.Rowanberry phenolics:compositional analysis and bioactivities[J].J Agric Food Chem,2010,58(22):11985-11992.
[14]KOSINSKA-CAGNAZZO A,DIERING S,PRIM D,et al.Identification of bioaccessible and uptaken phenolic compounds from strawberry fruits in vitro digestion/Caco-2 absorption model[J].Food Chem,2015,170:288-294.
[15]SPINOLA V,PINTO J,CASTILHO P C.Identification and quantification of phenolic compounds of selected fruits from Madeira Island by HPLC-DAD-ESI-MS(n)and screening for their antioxidant activity[J].Food Chem,2015,173:14-30.
[16]ROHN S,BUCHNNER N,DRIEMEL G,et al.Thermal degradation of onion quercetin glucosides under roasting conditions[J].J Agric Food Chem,2007,55(4):1568-1573.
[17]ALADEDUNYE F A,PRZYBYLSKI R.Antioxidative properties of phenolic acids and interaction with endogeous minor components during frying[J].Eur J Lipid Sci Technol,2012,113:1465-1473.
[18]NASIBULLIN R S,NIKITINA T I,AFANAS'EVA Y G,et al.Complex of 3,5,7,3',4'-pentahydroxyflavonol with phosphatidylcholine[J].Pharm Chem J,2002,36:492-495.
[19]ZAMORA R,LEON M M,HIDALGO F J.Free radical scavenging activity of non enzymatically-browned phospholipids produced in the reaction between phosphatidyleth anolamine and ribose in hydrophobic media[J].Food Chem,2011,124:1490-1495.
[20]KITRYTE V,ADAMS A,VENSKUTONIS P R,et al.Impact of lipid oxidation derived aldehydes and ascorbic acid on the antioxidant activity of model melanoidins[J].Food Chem,2012,135:1273-1283.
[21]范柳萍,鲁璐,刘元法,等.高温煎炸棕榈油体系抗氧化剂的选择[J].中国油脂,2012,37(3):40-43.
[22]樊之雄,刘元法,陶涛,等.几种抗氧化剂控制煎炸棕榈油劣变的比较研究[J].食品工业科技,2012,33(4):357-359.
[23]王兴国,裘爱泳,史小华,等.抗坏血酸棕榈酸酯在不同油品中的抗氧化性能研究[J].中国油脂,2000,25(3):52-55.
[24]游见明,刘达玉.茶多酚对棕榈油抗氧化性的研究[J].四川食品与发酵,2004(4):43-45.
[25]刘祥,欧锦强,吴畏.Rancimat法比较茶多酚、迷迭香及BHA+BHT对棕榈油氧化稳定性的影响[J].食品科学,2012(16):310-311.
[26]王玥,王兴国,张亚飞,等.4种天然抗氧化剂对纯油和人造奶油氧化稳定性的影响[J].食品科学,2014,35(7):17-22.
[27]ALI R F M.Improvement the stability of fried sunflower oil by using different levels of pomposia(Syzyygium cumini)[J].Electron J Environ Agric Food Chem,2010,9:396-403.
[28]ABD ELGHANY M E,AMMAR M S,HEGAZY A E.Use of olive waste cake extract as a natural antioxidant for improving the stability of heated sunflower oil[J].World Appl Sci J,2010,11:106-113.
[29]ROMANO R,MANZO N,GROTTAGLIE L L,et al.Frying performance of high oleic oil enriched in bio-phenols during discontinuous and prolonged thermal treatment[J].Food Nutr Sci,2013,4:120-124.
[30]URBANCIC S,KOLAR M H,DIMITRIJEVIC D,et al.Stabilisation of sunflower oil and reduction of acrylamide formation of potato with rosemary extract during deep-fat frying[J].LWT-Food Sci Technol,2014,57:671-678.
[31]PATEL S,SHENDE S,ARORA S,et al.An assessment of the antioxidant potential of coriander extracts in ghee when stored at high temperature and during deep fat frying[J].Int J Dairy Technol,2013,66:207-213.
[32]BETALLELUZ PALLARDEL I,CHIRINOS R,ROGEZ H,et al.Phenolic compounds from Andean mashua(Tropaeolum tuberosum)tubers display protection against soybean oil oxidation[J].Food Sci Technol Int,2012,18:271-280.
[33]CHIRINOS R,HAUMAN M,BETALLELUZ-PALLARDEL I,et al.Characterisation of phenolic compounds of Inca mu1a(Clinopodium bolivianum)leaves and the feasibility of their application to improve the oxidative stability of soybean oil during frying[J].Food Chem,2011,128:711-716.
[34]POIANA M A.Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract[J].Int J Mol Sci,2012,13:9240-9259.
[35]ALADEDUNYE F A,PRZBYLSKI R.Frying performance of canola oil triacylglycerides as affected by vegetable oils minor components[J].J Am Oil Chem Soc,2012,89:41-53.
[36]SUN WATERHOUSE D,XUE D,WADHWA S.Effects of added phenolics on the lipid deterioration and antioxidant content of deep fried potato fritters[J].Food Bioprocess Technol,2013,6:3256-3265.
[37]SINGH A.Sitosterol as an antioxidant in frying oils[J].Food Chem,2013,137:62-67.
[38]WINKLER MOSER J K,RENNICK K A,PALMQUIST D A,et al.Comparison of the impact ofγ-oryzanol and corn steryl ferulats on the polymerization of soybean oil during frying[J].J Am Oil Chem Soc,2012,89:243-252.
[39]YEO J D,PARK J W,LEE J H,et al.Evaluation of antioxidant capacity of sesamol and free radical scavengers at different heating temperatures[J].Eur J Lipid Sci Technol,2011,113:910-915.
[40]HWANG H S,WINKLER MOSER J K,LIU S X.Structural effect of lignans and sesamol on polymerization of soybean oil at frying temperature[J].J Am Oil Chem Soc,2012,89:1067-1076.
[41]YEO J D,JEONG M K,PARK C U,et al.Comparing antioxidant effectiveness of natural and synthetic free radical scavengers in thermally-oxidized lard using DPPH method[J].J Food Sci,2010,75:C258-C262.
[42]DEGUTYTE A,GRUZDIENE D,MURKOVIC M.Stability of refined rapeseed oil with unrefined wheat germ and sesame seed oils at frying temperature[J].Food Chem Technol,2012,46:5-12.
[2]GERTZ C.Optimising the baking and frying process using oil-improving agents[J].Eur J Lipid Sci Technol,2004,106:736-745.
[3]MARMESAT S,MORALES A,VELASCO J,et al.Action and fate of natural and synthetic antioxidants during frying[J].Grasas Aceites,2010,61:333-340.
[4]ABDEL RAXEK A G,EL SHAMI S M,HASSAN M,et al.Blending of virgin olive oil with less stable edible oils to strengthen their antioxidative potencies[J].Aust J Basic Appl Sci,2010,5:312-318.
[5]ALIREZA S,TAN C P,HAMED M,et al.Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends[J].Int Food Res J,2010,17:295-302.
[6]EMBUSCADO M E.Spices and herbs:natural sources of antioxidants—a mini review[J].J Funct Food,2015,18:811-819.
[7]杨勇,杨俊祥,宫霞,等.葡萄及葡萄属植物中的天然活性物质研究与利用现状[J].酿酒科技,2011(6):75-79.
[8]李学鹏,励建荣,杨建荣.苹果中多酚类物质HPLC检测方法的建立[J].中国食品学报,2008,8(6):116-121.
[9]LEGUA P,SERRANO M,MELGAREJO P,et al.Quality parameters,biocompounds and antioxidant activity in fruits of nine quince(Cydonia oblonga Miller)accessions[J].Sci Hortic,2013,154:61-65.
[10]ALADEDUNYE F,PRZYBYLSKI R,NIEHAUS K,et al.Phenolic extracts from Crataegus×mordenensis and Prunus virginiana:composition,antioxidant activity and performance in sunflower oil[J].LWT-Food Sci Technol,2014,59(1):308-319.
[11]ALADEDUNYE F,MATTHAUS B.Phenolic extracts from Sorbus aucuparia(L.)and Malus baccata(L.)berries:antioxidant activity and performance in rapeseed oil during frying and storage[J].Food Chem,2014,159:273-281.
[12]ALADEDUNYE F,KERSTING H J,MATTHAUS B.Phenolic extract from wild rose hip with seed:composition,antioxidant activity,and performance in canola oil[J].Eur J Lipid Sci Technol,2014,116(8):1025-1034.
[13]KYLLI P,NOHYNEK L,PUUPPONEN-PIMIA R,et al.Rowanberry phenolics:compositional analysis and bioactivities[J].J Agric Food Chem,2010,58(22):11985-11992.
[14]KOSINSKA-CAGNAZZO A,DIERING S,PRIM D,et al.Identification of bioaccessible and uptaken phenolic compounds from strawberry fruits in vitro digestion/Caco-2 absorption model[J].Food Chem,2015,170:288-294.
[15]SPINOLA V,PINTO J,CASTILHO P C.Identification and quantification of phenolic compounds of selected fruits from Madeira Island by HPLC-DAD-ESI-MS(n)and screening for their antioxidant activity[J].Food Chem,2015,173:14-30.
[16]ROHN S,BUCHNNER N,DRIEMEL G,et al.Thermal degradation of onion quercetin glucosides under roasting conditions[J].J Agric Food Chem,2007,55(4):1568-1573.
[17]ALADEDUNYE F A,PRZYBYLSKI R.Antioxidative properties of phenolic acids and interaction with endogeous minor components during frying[J].Eur J Lipid Sci Technol,2012,113:1465-1473.
[18]NASIBULLIN R S,NIKITINA T I,AFANAS'EVA Y G,et al.Complex of 3,5,7,3',4'-pentahydroxyflavonol with phosphatidylcholine[J].Pharm Chem J,2002,36:492-495.
[19]ZAMORA R,LEON M M,HIDALGO F J.Free radical scavenging activity of non enzymatically-browned phospholipids produced in the reaction between phosphatidyleth anolamine and ribose in hydrophobic media[J].Food Chem,2011,124:1490-1495.
[20]KITRYTE V,ADAMS A,VENSKUTONIS P R,et al.Impact of lipid oxidation derived aldehydes and ascorbic acid on the antioxidant activity of model melanoidins[J].Food Chem,2012,135:1273-1283.
[21]范柳萍,鲁璐,刘元法,等.高温煎炸棕榈油体系抗氧化剂的选择[J].中国油脂,2012,37(3):40-43.
[22]樊之雄,刘元法,陶涛,等.几种抗氧化剂控制煎炸棕榈油劣变的比较研究[J].食品工业科技,2012,33(4):357-359.
[23]王兴国,裘爱泳,史小华,等.抗坏血酸棕榈酸酯在不同油品中的抗氧化性能研究[J].中国油脂,2000,25(3):52-55.
[24]游见明,刘达玉.茶多酚对棕榈油抗氧化性的研究[J].四川食品与发酵,2004(4):43-45.
[25]刘祥,欧锦强,吴畏.Rancimat法比较茶多酚、迷迭香及BHA+BHT对棕榈油氧化稳定性的影响[J].食品科学,2012(16):310-311.
[26]王玥,王兴国,张亚飞,等.4种天然抗氧化剂对纯油和人造奶油氧化稳定性的影响[J].食品科学,2014,35(7):17-22.
[27]ALI R F M.Improvement the stability of fried sunflower oil by using different levels of pomposia(Syzyygium cumini)[J].Electron J Environ Agric Food Chem,2010,9:396-403.
[28]ABD ELGHANY M E,AMMAR M S,HEGAZY A E.Use of olive waste cake extract as a natural antioxidant for improving the stability of heated sunflower oil[J].World Appl Sci J,2010,11:106-113.
[29]ROMANO R,MANZO N,GROTTAGLIE L L,et al.Frying performance of high oleic oil enriched in bio-phenols during discontinuous and prolonged thermal treatment[J].Food Nutr Sci,2013,4:120-124.
[30]URBANCIC S,KOLAR M H,DIMITRIJEVIC D,et al.Stabilisation of sunflower oil and reduction of acrylamide formation of potato with rosemary extract during deep-fat frying[J].LWT-Food Sci Technol,2014,57:671-678.
[31]PATEL S,SHENDE S,ARORA S,et al.An assessment of the antioxidant potential of coriander extracts in ghee when stored at high temperature and during deep fat frying[J].Int J Dairy Technol,2013,66:207-213.
[32]BETALLELUZ PALLARDEL I,CHIRINOS R,ROGEZ H,et al.Phenolic compounds from Andean mashua(Tropaeolum tuberosum)tubers display protection against soybean oil oxidation[J].Food Sci Technol Int,2012,18:271-280.
[33]CHIRINOS R,HAUMAN M,BETALLELUZ-PALLARDEL I,et al.Characterisation of phenolic compounds of Inca mu1a(Clinopodium bolivianum)leaves and the feasibility of their application to improve the oxidative stability of soybean oil during frying[J].Food Chem,2011,128:711-716.
[34]POIANA M A.Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract[J].Int J Mol Sci,2012,13:9240-9259.
[35]ALADEDUNYE F A,PRZBYLSKI R.Frying performance of canola oil triacylglycerides as affected by vegetable oils minor components[J].J Am Oil Chem Soc,2012,89:41-53.
[36]SUN WATERHOUSE D,XUE D,WADHWA S.Effects of added phenolics on the lipid deterioration and antioxidant content of deep fried potato fritters[J].Food Bioprocess Technol,2013,6:3256-3265.
[37]SINGH A.Sitosterol as an antioxidant in frying oils[J].Food Chem,2013,137:62-67.
[38]WINKLER MOSER J K,RENNICK K A,PALMQUIST D A,et al.Comparison of the impact ofγ-oryzanol and corn steryl ferulats on the polymerization of soybean oil during frying[J].J Am Oil Chem Soc,2012,89:243-252.
[39]YEO J D,PARK J W,LEE J H,et al.Evaluation of antioxidant capacity of sesamol and free radical scavengers at different heating temperatures[J].Eur J Lipid Sci Technol,2011,113:910-915.
[40]HWANG H S,WINKLER MOSER J K,LIU S X.Structural effect of lignans and sesamol on polymerization of soybean oil at frying temperature[J].J Am Oil Chem Soc,2012,89:1067-1076.
[41]YEO J D,JEONG M K,PARK C U,et al.Comparing antioxidant effectiveness of natural and synthetic free radical scavengers in thermally-oxidized lard using DPPH method[J].J Food Sci,2010,75:C258-C262.
[42]DEGUTYTE A,GRUZDIENE D,MURKOVIC M.Stability of refined rapeseed oil with unrefined wheat germ and sesame seed oils at frying temperature[J].Food Chem Technol,2012,46:5-12.