ISOLATION OF XANTHOPHYLLS FROM TAIWANESE ORANGE PEELS AND THEIR EFFECTS ON THE OXIDATION STABILITY OF SOYBEAN OIL

被引：31
|
作者：
YEN, WJ [1 ]
CHEN, BH [1 ]
机构：
[1] FU JEN CATHOLIC UNIV,DEPT NUTR & FOOD SCI,TAIPEI 242,TAIWAN
来源：
FOOD CHEMISTRY | 1995年 / 53卷 / 04期
关键词：
D O I：
10.1016/0308-8146(95)99837-P
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The various xanthophylls present in Taiwanese orange peels were analyzed using liquid chromatography and their effects on the oxidation stability of soybean oil under light storage were determined. A mobile phase of hexane-acetone in different proportions and a mixture of cellulose and diatomaceous earth (1:1) as adsorbent were used to isolate the various pigments in orange peels by open-column chromatography. Each separated band was further analyzed by HPLC to determine the probable purity, and each pigment was identified by spectrum analysis. Results showed that violeoxanthin (and its epimers) was present in largest amount in orange peels, followed by violaxanthin, violaxanthin epimer, neoxanthin, sinesiaxanthin, beta-cryptoxanthin, lutein epoxide and lutein. The antioxidant effectiveness of each pigment towards soybean oil was dependent upon concentration.
引用
收藏
页码：417 / 425
页数：9
相关论文
共 50 条
  • [31] EFFECTS OF FATTY-ACIDS ON THE OXIDATIVE STABILITY OF SOYBEAN OIL
    MISTRY, BS
    MIN, DB
    JOURNAL OF FOOD SCIENCE, 1987, 52 (03) : 831 - 832
  • [32] Effect of Phytosterol on Structural Stability and Thermal Oxidation Characterization of Soybean Oil Oleogels
    Lin R.
    Zhong X.
    Dai M.
    Liu Z.
    Ma M.
    Jiang Z.
    Fu H.
    Journal of Chinese Institute of Food Science and Technology, 2022, 22 (01) : 155 - 162
  • [33] EFFECTS OF THERMALLY OXIDIZED TRIGLYCERIDES ON THE OXIDATIVE STABILITY OF SOYBEAN OIL
    YOON, SH
    JUNG, MY
    MIN, DB
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1988, 65 (10) : 1652 - 1656
  • [34] Effects of processing on the oxidative stability of soybean oil produced in Mexico
    Medina-Juárez, LA
    González-Díaz, P
    Gámez-Meza, N
    Ortega-García, J
    Moreno-Varela, AB
    Bringas-Alvarado, L
    Angulo-Guerrero, O
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1998, 75 (12) : 1729 - 1733
  • [35] Effects of stigmasterol on the thermal stability of soybean oil during heating
    Chang, Ming
    Xu, Ying
    Li, Xu
    Shi, Fang
    Liu, Ruijie
    Jin, Qingzhe
    Wang, Xingguo
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2020, 246 (09) : 1755 - 1763
  • [36] Oxidation and low temperature stability of polymerized soybean oil-based lubricants
    Liu, Zengshe
    Sharma, Brajendra K.
    Erhan, Sevim Z.
    Biswas, Atanu
    Wang, Rongpeng
    Schuman, Thomas P.
    THERMOCHIMICA ACTA, 2015, 601 : 9 - 16
  • [37] Effects of emulsifiers on the oxidative stability of soybean oil TAG in emulsions
    Kubouchi, Hiroaki
    Kai, Hideto
    Miyashita, Kazuo
    Matsuda, Koji
    1600, American Oil Chemists' Society (79):
  • [38] EFFECTS OF beta -CAROTENE ON LIGHT STABILITY OF SOYBEAN OIL.
    Warner, K.
    Frankel, E.N.
    JAOCS, Journal of the American Oil Chemists' Society, 1987, 64 (02): : 213 - 218
  • [39] Effects of processing on the oxidative stability of soybean oil produced in Mexico
    Medina-Juarez, L.A.
    Gonzalez-Diaz, P.
    Gamez-Meza, N.
    Ortega-Garcia, J.
    Moreno-Varela, A.B.
    Bringas-Alvarado, L.
    Angulo-Guerrero, O.
    JAOCS, Journal of the American Oil Chemists' Society, 1998, 75 (12): : 1729 - 1733
  • [40] Effects of emulsifiers on the oxidative stability of soybean oil TAG in emulsions
    Kubouchi, H
    Kai, H
    Miyashita, K
    Matsuda, K
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2002, 79 (06) : 567 - 570
12345