Effect of natural antioxidants on thermally-induced trans isomers in corn oil
Corn oil was prone to isomerization during processing and storage to generate trans and conjugated fatty acid isomers.Con-ducting research on the regulation of trans and conjugated fatty acids in corn oil was crucial for ensuring consumer safety and nutritional health.Artificial antioxidants have been banned or strictly restricted by many countries due to their toxic accumulation,and natural antioxi-dants have begun to attract high attention.The effect of natural antioxidants on the formation of thermally-induced trans in corn oil was studied using the gas chromatography detection method.Results showed that the content of trans and conjugated fatty acids in corn oil in-creased with the increasing heating temperature and time.Natural antioxidants could inhibit the formation of trans fatty acids(0.28％-6.59％)in corn oil and induce the formation of conjugated fatty acids(0.53％-16.42％)in corn oil.The inhibition rate was carnosic acid＞t-butylhydroquinone＞L-ascorbyl palmitate＞tea polyphenol＞vitamin E.The induction rate was vitamin E＞tea polyphenol＞t-bu-tylhydroquinone＞L-ascorbyl palmitate＞carnosic acid.The anti-isomerization and induced-isomerization effects of compound antioxidants were lower than those of antioxidants alone.Comprehensive analysis showed that carnosic acid and L-ascorbyl palmitate could be used as effective natural anti-isomerization and induced-isomerization agents.
万方数据
维普
