Stability and radical-scavenging activity of heated olive oil and other vegetable oils

被引:117
|
作者
Kalantzakis, G [1 ]
Blekas, G [1 ]
Pegklidou, K [1 ]
Boskou, D [1 ]
机构
[1] Aristotle Univ Thessaloniki, Sch Chem, Lab Food Chem & Technol, Thessaloniki 54124, Greece
关键词
vegetable oils; radical scavenging activity; heating; stability; olive oil;
D O I
10.1002/ejlt.200500314
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of heating at 180 degrees C on the antioxidant activity of virgin olive oil (VOO), refined olive oil (ROO) and other vegetable oil samples (sunflower, soybean, cotton-seed oils, and a commercial blend specially produced for frying) was determined by measuring the radical-scavenging activity (RSA) toward 1,1-diphenyl-2-picrylhydrazyl radical (DPPH center dot). The RSA of the soluble (polar) and insoluble (non-polar) in methanol/ water fractions of olive oil samples was also measured. The stability of heated oils was assessed by determining their total polar compound (TPC) content. VOO was the most thermostable oil. Total polar phenol content and the RSA of VOO heated for 2.5 h decreased by up to 70 and 78%, respectively, of their initial values; an up to 84% reduction in RSA of VOO polar and non-polar fractions also occurred. Similar changes were observed in the RSA of ROO and its non-polar fraction after 2.5 In of heating. The other oils retained their RSA to a relatively high extent (up to 40%) after 10 h of heating, but in the meantime they reached the rejection point (25-27% TPC). The results demonstrate that VOO has a remarkable thermal stability, but when a healthful effect is expected from the presence of phenolic compounds, heating has to be restricted as much as possible.
引用
收藏
页码:329 / 335
页数:7
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