Retardation of 4-Hydroxy-2-Transnonenal (HNE), a Toxic Aldehyde Formation by Antioxidants in Heat-Treated Corn Oil at Frying Temperature  

作　　者：Wei Jin D. W. Shoeman Vijai K. S. Shukla A. Saari Csallany Wei Jin;D. W. Shoeman;Vijai K. S. Shukla;A. Saari Csallany(Department of Food Science and Nutrition, University of Minnesota, Saint Paul, USA)

机构地区：[1]Department of Food Science and Nutrition, University of Minnesota, Saint Paul, USA

出　　处：《Food and Nutrition Sciences》2020年第7期669-683,共15页食品与营养科学（英文）

摘　　要：The antioxidative properties of four antioxidants such as rosemary extracts (RE), <span style="font-family:Verdana;">tert</span><b><span style="font-family:Verdana;">-</span></b><span style="font-family:Verdana;">butylhydroquinone</span><b> </b><span style="font-family:Verdana;">(TBHQ), ascorbyl palmitate (AP), citric acid (CA) and their mixtures were investigated on the formation of 4-hydroxy-2-transnonenal (HNE) in commercial corn oil heated at 185</span><span style="font-family:Verdana;">°</span><span style="font-family:;" "=""><span style="font-family:Verdana;">C</span><span style="font-family:Verdana;"> for up to 6 hours. Among the antioxidants 100 ppm RE and a mixture of 200 ppm tertiary butylated hydroquinone (TBHQ) + 100 ppm ascorbyl palmitate (AP) + 50 ppm citric acid (CA) exhibited excellent antioxidative activity, as determined by the thiobarbituric acid reaction (TBARS) assay, measuring the formations of the secondary lipid oxidation products and by high-performance liquid chromatography (HPLC), measuring the formation of the toxic </span></span><span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">α</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">β</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:Verdana;">-unsaturated hydroxyaldehyde HNE after heat treatment of corn oil at 185</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C up to 6 hours. TBHQ, AP and CA alone did not show much protective properties. The synergistic effects of TBHQ + AP + CA mixture shown to reduce the formation of HNE after 6 hours heat-treated corn oil by 27%. RE 100 ppm was also found to be a very effective antioxidant, reducing the formation of HNE after 6 hours heat-treated corn oil in the same condition by 29%.</span>The antioxidative properties of four antioxidants such as rosemary extracts (RE), <span style="font-family:Verdana;">tert</span><b><span style="font-family:Verdana;">-</span></b><span style="font-family:Verdana;">butylhydroquinone</span><b> </b><span style="font-family:Verdana;">(TBHQ), ascorbyl palmitate (AP), citric acid (CA) and their mixtures were investigated on the formation of 4-hydroxy-2-transnonenal (HNE) in commercial corn oil heated at 185</span><span style="font-family:Verdana;">°</span><span style="font-family:;" "=""><span style="font-family:Verdana;">C</span><span style="font-family:Verdana;"> for up to 6 hours. Among the antioxidants 100 ppm RE and a mixture of 200 ppm tertiary butylated hydroquinone (TBHQ) + 100 ppm ascorbyl palmitate (AP) + 50 ppm citric acid (CA) exhibited excellent antioxidative activity, as determined by the thiobarbituric acid reaction (TBARS) assay, measuring the formations of the secondary lipid oxidation products and by high-performance liquid chromatography (HPLC), measuring the formation of the toxic </span></span><span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">α</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;"><i></i></span><i><i><span style="font-family:Verdana;">β</span></i><i><span style="font-family:Verdana;"></span></i></i><span style="font-family:Verdana;">-unsaturated hydroxyaldehyde HNE after heat treatment of corn oil at 185</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C up to 6 hours. TBHQ, AP and CA alone did not show much protective properties. The synergistic effects of TBHQ + AP + CA mixture shown to reduce the formation of HNE after 6 hours heat-treated corn oil by 27%. RE 100 ppm was also found to be a very effective antioxidant, reducing the formation of HNE after 6 hours heat-treated corn oil in the same condition by 29%.</span>

关 键 词：ANTIOXIDANTS Ascorbyl Palmitate Citric Acid Corn Oil HNE Rosemary Extracts TBHQ 

分 类 号：TS2[轻工技术与工程—食品科学与工程]