文献类型：期刊文献

英文题名：NMR study on the oxidation of vegetable oils for assessing the antioxidant function of trehalose

作者：Liu, Zengshe[1] Vermillion, Karl[2] Jin, Can[3] Wang, Xu[4] Zhao, Wei[5]

第一作者：Liu, Zengshe

通信作者：Liu, ZS[1]

机构：[1]USDA ARS, Natl Ctr Agr Utilizat, Bio Oils Res Unit, 1815 N Univ St, Peoria, IL 61604 USA;[2]USDA ARS, Natl Ctr Agr Utilizat, Funct Foods Res Unit, 1815 N Univ St, Peoria, IL 61604 USA;[3]Chinese Acad Forestry, Inst Chem Ind Forest Prod, Natl Engn Lab Biomass Chem Utilization, Key Lab Forest Chem Engn,SFA,Key Lab Biomass Ener, Nanjing 210042, Jiangsu, Peoples R China;[4]Henan Agr Univ, Coll Life Sci, Zhengzhou 450001, Henan, Peoples R China;[5]Shandong Fuyang Biotechnol Co, Shandong 253100, Peoples R China

年份：2021

卷号：36

外文期刊名：BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY

收录：Scopus(收录号：2-s2.0-85114762279);WOS:【ESCI(收录号:WOS:000702102500003)】；

基金：This work was supported by the U.S. Department of Agriculture, Agricultural Research Service. Dr. Can Jin would like to thank the Na-tional Key R&D Program of China (2017) YFE0106800 for financial support. The authors also thank Mr. Jeffery Forrester for providing the pressed soybean oil and Mr. Daniel Knetzer for technical support.

语种：英文

外文关键词：Vegetable oils; Frying oil; Antioxidant; Trehalose; NMR

摘要：The objective of this study was to investigate the antioxidant activity of trehalose in vegetable oils after 16 h deep-frying at 180 degrees C by using nuclear magnetic resonance (NMR) spectroscopy. H-1 NMR spectroscopy is a useful technique for determining structure which requires small sample volumes and short processing time. The results of this study indicate the oxidation stability of vegetable oils can be improved with the addition of trehalose at 0.05% (w/w) concentration. The antioxidant activity of trehalose positively affected all vegetable oils studied with notable differences when used in conjunction with soybean oil. For example, the measured percent loss of olefinic protons in soybean oil (oil-0 control) changed from 6.17 to 2.52 (integral value) in sample soybean oil-1 with the addition of trehalose. Similarly, the percent loss of bisallylic protons changed from 8.19 to 3.32. Further, with respect to the percent loss of allylic protons changing from 3.02 to 0, the oxidation of an allylic proton was greatly depressed. Trehalose improved the oxidation stability of soybean oil much better than that of corn oil, canola oil, cottonseed oil and peanut oil. In summary, trehalose can be used as a safe and effective antioxidant for these edible oils.