文献类型：期刊文献

英文题名：Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process

作者：Cui, Nana[1,2,3] Wang, Guixi[1,2,3] Ma, Qinghua[1,2,3] Zhao, Tiantian[1,2,3] Han, Zhentai[4] Yang, Zhen[1,2,3] 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, Key Lab Tree Breeding & Cultivat State Forestry &, Beijing 100091, Peoples R China;[2]Natl Innovat Alliance Hazelnut Ind, 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：2021

卷号：150

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20212810625622);Scopus(收录号：2-s2.0-85109428160);WOS:【SCI-EXPANDED(收录号:WOS:000684207800003)】；

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：Hazelnut oil; Lipid oxidation; Antioxidant capacity; Bioactive compounds; PLSR

摘要：This study used partial least squares regression (PLSR) to explore the evolution of the oxidative characteristics (peroxide value, p-anisidine value, conjugated diene value), antioxidant capacity (DPPH and ABTS assays), fatty acids, bioactive compounds (tocopherols, squalene, carotenoids and phytosterols) and free radicals in hazelnut oil during accelerated oxidation for 40 days. After 25 days of oxidation, hazelnut oil entered a highly oxidative state; as radicals began to be heavily generated, the antioxidant capacity decreased significantly. The contents of tocopherols, squalene, carotenoids, linoleic and linolenic acid were significantly reduced, which was significantly negatively correlated with the oxidative degree of hazelnut oil. In addition, electron spin resonance (ESR), which is an effective nondestructive method of measuring radicals, could be used online to detect the oxidative degree of hazelnut oil. Carotenoids and tocopherols play important roles and may be provide effective selection of the natural antioxidants to prevent hazelnut oil oxidation.