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| Effect of phenolic compounds in different forms extracted from oil-tea camellia seed oil on oil oxidative stability |
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| DOI： |
| KeyWord:oil-tea camellia seed oil free phenolics (FP) esterified phenolics (EP) insoluble-bound phenolics (ISP) oxidative stability interaction |
| FundProject:国家自然科学基金面上项目(31671785) |
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| Abstract: |
| In order to clarify the antioxidant mechanism of phenolic compounds and use their synergistic effects to delay the oxidation of oils, the extraction processes of free phenolics (FP), esterified phenolics (EP) and insoluble-bound phenolics (ISP) were optimized, and the Schaal oven method was used to study the effect of different forms of phenolic compounds alone or in combination on the oxidative stability of oil-tea camellia seed oil, and the interaction between different forms of phenolic compounds was analyzed. The results showed that the optimal extraction process conditions of FP were obtained as follows: material-liquid ratio 1∶ 15, extraction temperature 45 ℃, extraction time 1.5 h, and extraction times 3. The optimal extraction process conditions of EP were obtained as follows: volume ratio of alkaline solution to ethyl acetate 1∶ 1, and extraction times 3. The optimal extraction process conditions of ISP were obtained as follows: alkaline hydrolysis time 6 h, alkaline hydrolysis temperature 45 ℃, NaOH concentration 0.25 mol/L and material-liquid ratio 1∶ 3. Under the optimal conditions, the contents of FP, EP and ISP in oil-tea camellia seed oil were (43.43±2.05) mg/kg, (28.67±1.51) mg/kg and (65.87±134) mg/kg, respectively, and the different forms of phenolic compounds had the effect of inhibiting the formation of oxidation products and enhancing the oxidative stability of the oil. The combination of EP and ISP had the strongest antioxidation activity. Each of the interacting components had a certain antagonistic effect in the oil, and the antagonistic effect of the combination of FP, EP and ISP was the strongest. |
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