首页|Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by H-1 nuclear magnetic resonance during frying
Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by H-1 nuclear magnetic resonance during frying
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NSTL
Elsevier
The oxidation process of soybean oil enriching with the phenolic extract of Camellia oleifera seed cake (PE), tertiary butylhydroquinone (TBHQ) and tea polyphenol palmitate (TPP) was evaluated under frying condition with H-1 nuclear magnetic resonance (NMR). The results showed that PE and TBHQ could inhibit the degradation of unsaturated acyl groups and reduce the generation rate and concentration of oxidative compounds, with PE having better performance. The hydroperoxides and their associated (Z,E)-and (E,E)-conjugated dienes of soybean oil were only detected at 220 min, and soybean oil with PE had the lower intensity of H-1 NMR signals. In addition, the nine individual polyphenols significantly reduced during frying, and only three phenolic acids were detected even after 420 min, although their content was extremely low. All results suggested that phenolic extracts could provide an effective alternative to synthetic antioxidants during the frying process.
PolyphenolsH-1 nuclear Magnetic resonanceAldehydesFryingSoybean oil
NSTL
Elsevier
