文献类型：期刊文献

英文题名：Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation

作者：Cui, Nana[1,2,3] Zhao, Tiantian[1,2,3] Han, Zhentai[4] Yang, Zhen[1,2,3] Wang, Guixi[1,2,3] Ma, Qinghua[1,2,3] Liang, Lisong[1,2,3]

第一作者：Cui, Nana

通信作者：Ma, QH[1];Liang, LS[1];Ma, QH[2];Liang, LS[2];Ma, QH[3];Liang, LS[3]

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

年份：2022

卷号：57

期号：6

起止页码：3456-3466

外文期刊名：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20221011743275);Scopus(收录号：2-s2.0-85125582728);WOS:【SCI-EXPANDED(收录号:WOS:000764712200001)】；

基金：This research was supported by the Key Research and Development Program of Hebei Province (21326804D).

语种：英文

外文关键词：Active component; hybrid hazelnut; lipid oxidation; oil; Raman spectroscopy

摘要：Hazelnut oils obtained from three varieties of Chinese hybrid hazelnuts (cv. 'Liaozhen 3 (LZ)', 'Pingou 21' (PG) and 'Yuzhui' (YZ)) were used to compare the lipid oxidation characteristics (peroxide value, p-anisidine value and conjugated diene value), fatty acid profiles and major active components (squalene, carotenoids and tocopherols) under oxidation condition at 60 degrees C for 40 days, in addition, the molecular structure changes in the three hazelnut oils were monitored by Raman spectroscopy. The lipid oxidation of the three hazelnut oils had similar tendencies, and the oxidation rate was slower in the early stage and faster in the later stage. Polyunsaturated fatty acids (PUFAs) tended to decrease mainly due to the decrease in linoleic acid. LZ had higher contents of tocopherol, carotenoids and PUFAs than the other varieties, while YZ owned the highest content of squalene. Tocopherol and carotenoids of the three hazelnut oils showed easy loss, while squalene was relatively stable. Raman spectroscopy can effectively indicate the degree of oxidation and carotenoid levels of hazelnut oil. This study can provide a scientific basis for variety selection in planting and utilisation of active ingredients for the hazelnut industry.