文献类型：期刊文献

英文题名：Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process

作者：Cui, Nana[1,2,3] Wang, Guixi[1,2,3] Ma, Qinghua[1,2,3] Zhao, Tiantian[1,2,3] Li, Ruhua[4] Liang, Lisong[1,2,3]

第一作者：Cui, Nana

通信作者：Liang, LS[1]

机构：[1]Chinese Acad Forestry, Res Inst Forestry, State Forestry & Grassland Adm, Key Lab Tree Breeding & Cultivat, Beijing 100091, Peoples R China;[2]Natl Hazelnut Ind Innovat Alliance, Beijing 100091, Peoples R China;[3]State Forestry & Grassland Adm, Hazelnut Engn & Tech Res Ctr, Beijing 100091, Peoples R China;[4]Chinese Acad Forestry, Inst Forest Ecol Environm & Protect, Beijing 100091, Peoples R China

年份：2020

卷号：129

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20202308789603);Scopus(收录号：2-s2.0-85085732061);WOS:【SCI-EXPANDED(收录号:WOS:000540878500042)】；

基金：This work was supported by the Basic Research Fund of RIF (Grant No. RIF-12) (Special Fund for Basic Scientific Research Business of Central Public Research Institutes of the Chinese Academy of Forestry, China).

语种：英文

外文关键词：Cold-pressed hazelnut oil; Lipid oxidation; Bioactive compounds; ESR; Raman spectrum

摘要：The aim of this paper was to explore the regulation of oxidative characteristics (peroxide value, p-anisidine value, conjugated diene value, total oxidation value), fatty acids and main bioactive compounds (tocopherols, squalene, carotenoids and phytosterols) in cold-pressed hazelnut oil (CHO) during accelerated oxidation for 40 days. Additionally, radical formation and molecular structure were monitored by electron spin resonance (ESR) and Raman spectroscopy, which evaluated the radical intensity and structure evolution of carotenoids and fatty acids, respectively. Tocopherols and carotenoids decreased until they could not be detected, and squalene decreased slightly, whereas phytosterols had not significantly change. Hazelnut oil entered a stage of high oxidation after 30 days by principal components analysis (PCA) with 22 measured variables. These results provide a better understanding of relationships between bioactive compositions and oxidation characteristics, which will provide a reference for choosing natural antioxidants to increase the shelf-life.