|
| Evolution of aldehydes in high oleic acid oil during storage and heating |
| |
| DOI：10.19902/j.cnki.zgyz.1003-7969.230306 |
| KeyWord:high oleic acid oil temperature characteristic aldehyde hydroperoxide oxidative index |
| FundProject:海南省自然科学基金项目（219QN152） |
| Author Name | Affiliation | | GE Jiachen1,LI Pengyan1,DENG Ruijue1,LI Chuan1,2,CAO Jun1,2 | (1.School of Food Science and Engineering, Hainan University, Haikou 570228, China
2.Hainan Provincial Key Laboratory of Food Nutrition and Functional Food, Haikou 570228, China) |
|
| Hits: 1333 |
| Download times: 2261 |
| Abstract: |
| In order to explore the influence of temperature on the formation of aldehydes in high oleic acid oil and its feasibility as an evaluation index of oil oxidation, typical high oleic acid oils (olive oil and oil-tea camellia seed oil) were selected as experimental objects, and they were stored at fridge (4 ℃) and room (26 ℃) for 12 months and heated at 90, 150 ℃ and 210℃ for 12 h,and the variation rules of the contents of five aldehydes (nonanal, octanal, decanal, trans-2- decenal and trans-2- undecenal) during the treatment and possible formation mechanism were analyzed. In addition, the correlation between aldehydes and traditional oil oxidation evaluation indexes was analyzed.The results showed that saturated aldehydes were dominant when stored at fridge and room, especially nonanal had a significant increase. During heating treatment, with the increase of heating temperature, unsaturated aldehydes took the dominant status gradually, the growth rate of trans-2- decenal and trans-2-undecenal progressively increased. Based on the oleic acid auto-oxidation theory, the production of nonanal was mainly caused by the cracking of 9-ROOH and 10-ROOH hydroperoxides. Trans-2- decenal and trans-2- undecenal were produced by the cracking of 9-ROOH and 8-ROOH hydroperoxides, respectively. The correlation analysis found that characteristic aldehydes were linearly related to the total oxidation value during oil storage and unsaturated characteristic aldehydes were linearly related to p-anisidine value during heating treatment. Therefore, the content and types of aldehydes produced in the oxidation process of high oleic acid oil were closely related to temperature. Aldehydes can be used as a new index for the evaluation of oil oxidation degree, and combined with traditional oxidative evaluation indexes, the primary and secondary oxidation degree of oil can be more comprehensively evaluated. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
