Antioxidant and anti-isomerization effects of sesamol and resveratrol on high oleic acid peanut oil

Huang, Jinian; Sun, Qiang; Song, Gonghua; Qi, Shuning; Chen, Jing; Zhang, Peiyu; Geng, Tingting; Lin, Qian; Duan, Yuquan

doi:10.1016/j.lwt.2020.109077

Cited by 17 publications

(13 citation statements)

References 32 publications

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“…Some free radical scavenging additives or antioxidants may react with these free radicals to inhibit the production of trans fatty acids. [ 43 ] After the final heating process, the level of TFAs for the control, TBHQ, VE, and ZSSO oils increased from 0.57 to 1.14, from 0.65 to 0.89, from 0.58 to 0.90, and from 0.59 to 0.86, respectively. The level of TFAs of TBHQ, VE, and ZSSO oil was significantly higher than that of control oil, and there was no significant difference between TBHQ, VE, and ZSSO.…”

Section: Resultsmentioning

confidence: 99%

Ziziphi spinosaeSemen Oil Enhance the Oxidative Stability of Soybean Oil under Frying Conditions

Hou

Zhou

et al. 2021

Euro J Lipid Sci & Tech

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The objective of this study is to improve the oxidative stability of soybean oil by using Ziziphi spinosae semen oil (ZSSO). In the present study, the oxidative stability, fatty acid composition, tocopherol, and phenolic changes of soybean oil without additives and soybean oil mixed with 5% ZSSO are evaluated during frying at 180 ℃ for 18 h. Tert‐butyl hydroquinone (TBHQ) and vitamin E (VE) as common antioxidants are incorporated into soybean oil for comparison. According to the results of oxidative stability assays of conjugated diene value, thiobarbituric acid value, acid values, and total polar compounds, the incorporation of ZSSO significantly restrain the lipid oxidation of soybean oil. After 18 h of frying, the soybean oil samples with ZSSO has more polyunsaturated fatty acids, tocopherols, and DPPH radical scavenging capacity, and less trans fatty acids, compared with TBHQ and VE. In addition, ZSSO‐containing soybean oil maintains a high content of phenols during the frying period, which is correlated with the increase in oxidative stability. Therefore, replacing part of soybean oil with ZSSO can effectively reinforce the performance of soybean oil under frying conditions.

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Section: Resultsmentioning

confidence: 99%

Ziziphi spinosaeSemen Oil Enhance the Oxidative Stability of Soybean Oil under Frying Conditions

Hou

Zhou

et al. 2021

Euro J Lipid Sci & Tech

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“…In addition, drying process time and temperature affect flavor variation. High temperature inhibited the oxidative decomposition of unsaturated fatty acids and affected the formation of aldehydes ( 30 ). The MW method took only 4 min, less than 2% of the HA drying time.…”

Section: Resultsmentioning

confidence: 99%

Flavor properties of Chinese noodles processed by dielectric drying

Lin

Ren

Li³

et al. 2022

Front. Nutr.

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Volatile organic compounds (VOCs) significantly impact food flavor. In this work, Electron nose (E-nose), head space solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and head space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques were applied to analyze different drying effects: microwave, hot air, and radio frequency on the aroma of Chinese noodles. E-nose analysis suggests that aromatic differences are mainly from broad range-methane. HS-SPME-GC-MS and HS-GC-IMS identified 47 and 26 VOCs in the fresh and dried noodles, respectively. The VOCs in the dried noodles were mainly aldehydes, alcohols, and esters. Drying significantly reduced the types of VOCs in Chinese dried noodles. Microwave dried noodles exhibited the strongest aroma after the shortest time of treatment, suggesting microwave drying may be the best drying method for noodles. Using aromatic analysis, this paper provides useful information for understanding the flavor of flour products and offers new ideas for drying noodles.

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“…Several studies report oleic acid used in the prevention of pancreatic cancer (Banim et al, 2018), modulation in the inflammatory response (Romana-Souza et al, 2020), retinoprotective potential (Bettadahalli et al, 2020), antioxidant (Pino Ramos et al, 2019 and anti-isomerization (Huang et al, 2020) activity, as well as in protection against heart and liver damage (Bhattacharjee et al, 2020), among other benefits.…”

Section: Fatty Acid Profilementioning

confidence: 99%

Evaluation of potentially probioticLactobacillus caseiCSL3 immobilized on oats and applied to yogurt production

Ames

Cunha

Vitola

et al. 2021

J. Food Process. Preserv.

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Healthy eating habits are increasingly adopted by consumers and, as a consequence, there has been a rise in the demand for foods that promote a beneficial influence on health, known as functional foods (Grand View Research, 2019).Probiotics are part of this group and were defined as live microorganisms that, when administered in adequate amounts, confer benefits to host health (Hill et al., 2014;WHO/FAO, 2001). However, they have recently been redefined as viable or non-viable microbial cells (vegetative or spore; intact or disrupted) that are potentially healthy for the host (Zendeboodi et al., 2020).These microorganisms must meet basic requirements to be characterized as probiotics, such as resistance to gastrointestinal tract (GIT) conditions, adherence to epithelial cells and colonization of the GIT, bile salt hydrolase (BSH) activity, influence on the immune response, β-galactosidase activity, and an effect on other commensal and/or pathogenic microorganisms (Ahn

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Antioxidant and anti-isomerization effects of sesamol and resveratrol on high oleic acid peanut oil

Cited by 17 publications

References 32 publications

Ziziphi spinosaeSemen Oil Enhance the Oxidative Stability of Soybean Oil under Frying Conditions

Ziziphi spinosaeSemen Oil Enhance the Oxidative Stability of Soybean Oil under Frying Conditions

Flavor properties of Chinese noodles processed by dielectric drying

Evaluation of potentially probioticLactobacillus caseiCSL3 immobilized on oats and applied to yogurt production

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