Eugenol, Isolated from the Essential Oil from Lonicera japonica Flower Buds, Could Increase the Oxidative Stability of Sunflower Oil in the Deep-Frying Procedure of Youtiao

被引:5
作者
Fan, Wenchang [1 ]
Yang, Haoduo [2 ]
Meng, Yudong [2 ]
Wang, Dongying [2 ]
Li, Chenhui [1 ]
Lu, Suhong [1 ]
Ye, Ranzhi [1 ]
Blasi, Francesca [3 ]
机构
[1] Guangdong Food & Drug Vocat Coll, Inst Chinese Med Hlth Care, Guangzhou 510520, Peoples R China
[2] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China
[3] Univ Perugia, Dept Pharmaceut Sci, Via San Costanzo, I-06126 Perugia, Italy
关键词
Lonicera japonica; eugenol; sunflower oil; oxidative stability; sensory attributes; ANTIOXIDANT ACTIVITY; PALM OIL; STORAGE; L; IMPROVEMENT; SPOILAGE; EXTRACT; QUALITY; LEAVES; THUNB;
D O I
10.3390/pr10091670
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
In order to assess the sunflower oil (SFO) oxidative stability that was added by the essential oils extracted from Lonicera japonica flower buds (LJEO) during deep-frying at 180 degrees C for 30 h, we clarified the compound/compounds of LJEO that improved the oxidative stability of SFO. The results displayed that the addition of LJEO (0.06 g/kg) could significantly restrict the elevation or the reduction in the levels of total polar compounds (TPC), thiobarbituric acid (TBA), conjugated dienes and conjugated trienes, and the values for polymer, viscosity and the color of SFO during the whole period. Meanwhile, the reduction in the sensory attributes, including flavor, taste, crispness and overall acceptability of the fried product, youtiao, was obviously restricted as well. After the bioassay-guided fractionation of LJEO and repeated deep-frying at 180 degrees C for 30 h, one of its chemical constituents, eugenol, was demonstrated to be the very compound that did significantly inhibit the oxidative rancidity of the SFO. Therefore, eugenol may be employed as potential effective natural antioxidants to inhibit the oxidative rancidity of SFO during its deep-frying procedures.
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页数:14
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