Antioxidant Effects of Endogenous Components in Vegetable Oils

MA Yuchen; WANG Guangyi; LIU Lele; LI Hongyan

doi:10.13386/j.issn1002-0306.2023040195

Volume 44 Issue 24

Dec. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(24): 119-130. > DOI: 10.13386/j.issn1002-0306.2023040195

MA Yuchen, WANG Guangyi, LIU Lele, et al. Antioxidant Effects of Endogenous Components in Vegetable Oils[J]. Science and Technology of Food Industry, 2023, 44(24): 119−130. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040195.

Citation:

PDF (1926 KB)

Antioxidant Effects of Endogenous Components in Vegetable Oils

State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China

More Information

Received Date: April 20, 2023
Available Online: October 22, 2023

Graphical Abstract

Abstract

Abstract

Different endogenous components (tocopherols, phytosterols, polyphenols and squalene) of vegetable oils were added to compounded vegetable oils to investigate the antioxidant effects. Using a Schaal oven-accelerated experiment, the effects of endogenous antioxidants on the oxidative stability of compounded oils were examined by changes of fatty acid composition, acid value, peroxide value, anisidine value, and total oxidative value. The results demonstrated that the individual tocopherols and polyphenols showed a substantial antioxidant impact, and the antioxidant effect increased with concentration. As the concentrations of tocopherols and squalene increased, the combined of tocopherols and squalene showed antagonistic antioxidant effects and then synergistic effects, and the presence of squalene significantly increased the antioxidant capacity of tocopherols when the tocopherol content was greater than 480 mg/kg (P<0.05). The fatty acid composition of the compound oil without pretreatment to remove the antioxidant components changed only marginally as a result of accelerated oxidation, whereas the fatty acid content of the pretreated compound oil changed significantly. The degree of change in acid value and total oxidative value before and after oxidation was likewise much greater in pretreated compound oils than those in untreated compound oils (P<0.05). The addition of tocopherols and polyphenols increased the oxidative stability of the compound oils, demonstrating that the concentration of endogenous antioxidant components, while minor, played an important role in delaying the oxidation process of vegetable oils. Tocopherols, phytosterols, polyphenols, and squalene were the key endogenous components in vegetable oils, with tocopherols and polyphenols playing important antioxidant roles and complicated interactions between the endogenous components. The findings of this study can be used to guide the use of endogenous antioxidant components to increase the oxidative stability of vegetable oils.
- antioxidant,
- antioxidant interaction,
- vegetable oil,
- oxidative stability

FullText(HTML)

References (41)

References

[1]	WEN Y Q, XU L L, XUE C H, et al. Assessing the impact of oil types and grades on tocopherol and tocotrienol contents in vegetable oils with chemometric methods[J]. Molecules,2020,25(21):5076. doi: 10.3390/molecules25215076
[2]	CAO J, LI H Y, XIA X, et al. Effect of fatty acid and tocopherol on oxidative stability of vegetable oils with limited air[J]. International Journal of Food Properties,2015,18(4):808−820. doi: 10.1080/10942912.2013.864674
[3]	RATHER R A, BHAGAT M. Quercetin as an innovative therapeutic tool for cancer chemoprevention:Molecular mechanisms and implications in human health[J]. Cancer Medicine,2020,9(24):9181−9192. doi: 10.1002/cam4.1411
[4]	MOUDDEN H E, IDRISSI Y E, BELMAGHRAOUI W, et al. Olive mill wastewater polyphenol‐based extract as a vegetable oil shelf life extending additive[J]. Journal of Food Processing and Preservation, 2020,44(12):e14990.
[5]	SHI T, ZHU M T, ZHOU X Y, et al. H-1 NMR combined with PLS for the rapid determination of squalene and sterols in vegetable oils[J]. Food Chemistry,2019,287:46−54. doi: 10.1016/j.foodchem.2019.02.072
[6]	PSOMIADOU E, TSIMIDOU M. On the role of squalene in olive oil stability[J]. Journal of Agricultural and Food Chemistry,1999,47(10):4025−4032. doi: 10.1021/jf990173b
[7]	BOLLAND J L, HUGHES H. The primary thermal oxidation product of squalene[J]. Journal of the Chemical Society,1949,26:492−497.
[8]	NAZIRI E, CONSONNI R, TSIMIDOU M Z. Squalene oxidation products:Monitoring the formation, characterisation and pro-oxidant activity[J]. European Journal of Lipid Science and Technology,2014,116(10):1400−1411. doi: 10.1002/ejlt.201300506
[9]	CHENG C, YU X, MCCLEMENTS D J, et al. Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions[J]. Food Chemistry,2019,301:125207. doi: 10.1016/j.foodchem.2019.125207
[10]	张莉莎, 倪菁潞, 刘睿杰, 等. α-生育酚、γ-谷维素及植物甾醇在乙酸乙酯介质中清除自由基相互作用研究[J]. 中国油脂,2019,44(12):104−108,130. [ZHANG L S, NI J L, LIU R J, et al. Interaction on scavenging free radical of α-tocopherol, γ-oryzanol and phytosterol in ethyl acetate[J]. China Oils and Fats,2019,44(12):104−108,130.] ZHANG L S, NI J L, LIU R J, et al. Interaction on scavenging free radical of α-tocopherol, γ-oryzanol and phytosterol in ethyl acetate[J]. China Oils and Fats, 2019, 44（12）: 104−108,130.
[11]	张莉莎. α-生育酚、植物甾醇和γ-谷维素清除DPPH自由基相互作用研究[D]. 无锡:江南大学, 2019. [ZHANG L S. Effects of interaction between α-tocopherol, phytosterol and γ-oryzanol on the antiradical activity against DPPH radical[D]. Wuxi:Jiangnan University, 2019.] ZHANG L S. Effects of interaction between α-tocopherol, phytosterol and γ-oryzanol on the antiradical activity against DPPH radical[D]. Wuxi: Jiangnan University, 2019.
[12]	LAMA-MUÑOZ A, RUBIO-SENENT F, BERMÚDEZ-ORIA A, et al. Synergistic effect of 3, 4-dihydroxyphenylglycol with hydroxytyrosol and α-tocopherol on the Rancimat oxidative stability of vegetable oils[J]. Innovative Food Science & Emerging Technologies,2019,51:100−106.
[13]	ALMOSELHY R I M. Comparative study of vegetable oils oxidative stability using DSC and rancimat methods[J]. Egyptian Journal of Chemistry,2021,64(1):299−312.
[14]	LI X, LI Y R, YANG F, et al. Oxidation degree of soybean oil at induction time point under Rancimat test condition:Theoretical derivation and experimental observation[J]. Food Research International,2019,120:756−762. doi: 10.1016/j.foodres.2018.11.036
[15]	MULTARI S, MARSOL-VALL A, HEPONIEMI P, et al. Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying[J]. Food Research International,2019,122:318−329. doi: 10.1016/j.foodres.2019.04.026
[16]	朱雪梅, 吴俊锋, 胡蒋宁, 等. α-生育酚在花生油、芝麻油和菜籽油中的抗氧化效能[J]. 食品与发酵工业,2013,39(10):85−90. [ZHU X M, WU J F, HU J N, et al. Antioxidative efficiency of α-tocopherol in peanut oil, sesame oil, and rapessed oil[J]. Food and Fermentation Industries,2013,39(10):85−90.] doi: 10.13995/j.cnki.11-1802/ts.2013.10.013 ZHU X M, WU J F, HU J N, et al. Antioxidative efficiency of α-tocopherol in peanut oil, sesame oil, and rapessed oil[J]. Food and Fermentation Industries, 2013, 39（10）: 85−90. doi: 10.13995/j.cnki.11-1802/ts.2013.10.013
[17]	WARAHO T, CARDENIA V, RODRIGUEZ-ESTRADA M T, et al. Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions[J]. Journal of Agricultural and Food Chemistry,2009,57(15):7112−7117. doi: 10.1021/jf901270m
[18]	LIU R R, XU Y, CHANG M, et al. Antioxidant interaction of alpha-tocopherol, gamma-oryzanol and phytosterol in rice bran oil[J]. Food Chemistry,2021,343:128431. doi: 10.1016/j.foodchem.2020.128431
[19]	ZENG J P, XIAO T, NI X G, et al. The comparative analysis of different oil extraction methods based on the quality of flaxseed oil[J]. Journal of Food Composition and Analysis,2022,107:104373. doi: 10.1016/j.jfca.2021.104373
[20]	曾俊鹏. 富含环肽的精炼冷榨亚麻籽油的制备及环肽的消化吸收[D]. 南昌:南昌大学, 2022. [ZENG J P. Preparation of refined cold-pressed flaxseed oil rich in cyclolinopeptides and in vitro digestion and absorption charactristics of cyclolinopeptides[D]. Nanchang:Nanchang University, 2022.] ZENG J P. Preparation of refined cold-pressed flaxseed oil rich in cyclolinopeptides and in vitro digestion and absorption charactristics of cyclolinopeptides[D]. Nanchang: Nanchang University, 2022.
[21]	AHMED I A M, USLU N, OZCAN M M, et al. Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations[J]. Food Chemistry,2021,338:128109. doi: 10.1016/j.foodchem.2020.128109
[22]	ZHANG T, WANG T, LIU R J, et al. Chemical characterization of fourteen kinds of novel edible oils:A comparative study using chemometrics[J]. LWT,2020,118:108725. doi: 10.1016/j.lwt.2019.108725
[23]	SHI T, WU G C, JIN Q Z, et al. Detection of camellia oil adulteration using chemometrics based on fatty acids GC fingerprints and phytosterols GC–MS fingerprints[J]. Food Chemistry,2021,352:129422. doi: 10.1016/j.foodchem.2021.129422
[24]	马力, 陈永忠, 钟海雁, 等. 油茶籽油中角鲨烯的高效液相色谱分析[J]. 江苏农业科学,2016,44(8):353−356. [MA L, CHEN Y Z, ZHONG H Y, et al. Determination of squalene in oil-tea camellia seed oil by HPLC[J]. Jiangsu Agricultural Sciences,2016,44(8):353−356.] MA L, CHEN Y Z, ZHONG H Y, et al. Determination of squalene in oil-tea camellia seed oil by HPLC[J]. Jiangsu Agricultural Sciences, 2016, 44（8）: 353−356.
[25]	BECKER E M, NTOUMA G, SKIBSTED L H. Synergism and antagonism between quercetin and other chain-breaking antioxidants in lipid systems of increasing structural organisation[J]. Food Chemistry,2007,103(4):1288−1296. doi: 10.1016/j.foodchem.2006.10.034
[26]	LUÍS Â, DUARTE A P, PEREIRA L, et al. Interactions between the major bioactive polyphenols of berries:Effects on antioxidant properties[J]. European Food Research and Technology,2018,244(1):175−185. doi: 10.1007/s00217-017-2948-5
[27]	潘东升, 谭祖顺, 郭燕华, 等. 石榴皮多酚对植物油的抗氧化作用[J]. 食品工业,2021,42(12):264−267. [PAN D S, TAN Z S, GUO Y H, et al. Antioxidant effect of pomegranate peel polyphenols on vegetable oil[J]. The Food Industry,2021,42(12):264−267.] PAN D S, TAN Z S, GUO Y H, et al. Antioxidant effect of pomegranate peel polyphenols on vegetable oil[J]. The Food Industry, 2021, 42（12）: 264−267.
[28]	SIMS R J, FIORITI J A, KANUK M J. Sterol additives as polymerization inhibitors for frying oils[M]. Wiley Online Library, 1972, 49: 298–301.
[29]	GORDON M H, MAGOS P. The effect of sterols on the oxidation of edible oils[J]. Food Chemistry,1983,10(2):141−147. doi: 10.1016/0308-8146(83)90030-4
[30]	WINKLER J K, WARNER K. The effect of phytosterol concentration on oxidative stability and thermal polymerization of heated oils[J]. European Journal of Lipid Science and Technology,2008,110(5):455−464. doi: 10.1002/ejlt.200700265
[31]	CHEN J N, TANG G Y, ZHOU J F, et al. The characterization of soybean germ oil and the antioxidative activity of its phytosterols[J]. RSC Advances,2019,9(68):40109−40117. doi: 10.1039/C9RA08771K
[32]	FU Y Q, ZHANG Y, HU H Y, et al. Design and straightforward synthesis of novel galloyl phytosterols with excellent antioxidant activity[J]. Food Chemistry,2014,163:171−177. doi: 10.1016/j.foodchem.2014.04.093
[33]	GUO Y F, BASCHIERI A, AMORATI R, et al. Synergic antioxidant activity of γ-terpinene with phenols and polyphenols enabled by hydroperoxyl radicals[J]. Food Chemistry,2021,345:128468. doi: 10.1016/j.foodchem.2020.128468
[34]	MORTENSEN A, SKIBSTED L H. Relative stability of carotenoid radical cations and homologue tocopheroxyl radicals. A real time kinetic study of antioxidant hierarchy[J]. FEBS Letters,1997,417(3):261−266. doi: 10.1016/S0014-5793(97)01297-0
[35]	罗凡, 陈志吉, 蓝丽丽, 等. 加热对油茶籽油及饼粕总酚及其抗氧化能力的影响[J]. 林业科学,2020,56(2):61−68. [LUO F, CHEN Z J, LAN L L, et al. Effects of heating on total phenols and their antioxidant activities in camellia oleifera seed oil and the cake[J]. Scientia Silvae Sinicae,2020,56(2):61−68.] LUO F, CHEN Z J, LAN L L, et al. Effects of heating on total phenols and their antioxidant activities in camellia oleifera seed oil and the cake[J]. Scientia Silvae Sinicae, 2020, 56（2）: 61−68.
[36]	PSOMIADOU E, TSIMIDOU M. Stability of virgin olive oil. 1. Autoxidation studies[J]. Journal of Agricultural and Food Chemistry,2002,50(4):716−721. doi: 10.1021/jf0108462
[37]	KOHNO Y, EGAWA Y, ITOH S, et al. Kinetic study of quenching reaction of singlet oxygen and scavenging reaction of free radical by squalene in n-butanol[J]. Biochimica et Biophysica Acta (BBA)-Lipids and Lipid Metabolism,1995,1256(1):52−56. doi: 10.1016/0005-2760(95)00005-W
[38]	FINOTTI E, D'AMBROSIO M, PAOLETTI F, et al. Synergistic effects of α-tocopherol, β-sitosterol and squalene on antioxidant activity assayed by crocin bleaching method[J]. Nahrung (Weinheim),2000,44(5):373−374. doi: 10.1002/1521-3803(20001001)44:5<373::AID-FOOD373>3.0.CO;2-0
[39]	刘慧敏. 不同植物油微量成分与抗氧化能力的相关性研究[D]. 无锡:江南大学, 2015. [LIU H M. Study on the minor components in different vegetable oils and their relation with antioxidant capacity[D]. Wuxi:Jiangnan University, 2015.] LIU H M. Study on the minor components in different vegetable oils and their relation with antioxidant capacity[D]. Wuxi: Jiangnan University, 2015.
[40]	YAO Y P, LIU W T, ZHOU H, et al. The relations between minor components and antioxidant capacity of five fruits and vegetables seed oils in China[J]. Journal of Oleo Science,2019,68(7):625−635. doi: 10.5650/jos.ess19005
[41]	曹君. 不同脂肪酸结构食用油的氧化规律及其动力学研究[D]. 南昌:南昌大学, 2015. [CAO J. Oxidative patterns and kinetics of edible oils with different fatty acid compositions[D]. Nanchang:Nanchang University, 2015.] CAO J. Oxidative patterns and kinetics of edible oils with different fatty acid compositions[D]. Nanchang: Nanchang University, 2015.

Supplements (0)

Cited By

Cited by

Periodical cited type(7)

1.	夏小雨，温财兴，曹文红，秦小明，李钰金，林海生，陈忠琴，郑惠娜，朱国萍，高加龙. 基于表面等离子体共振技术筛选马氏珠母贝肉酶解产物中血管紧张素转换酶抑制肽. 食品科学. 2025(07): 143-150 .
2.	吴靖娜，洪乔茜，廖榕榕，蔡水淋，陈晓婷，苏海燕，苏筱，许莉，潘南，卓诗晴. 红毛藻血管紧张素转化酶抑制肽的筛选及其稳定性评价. 食品科学. 2024(02): 188-194 .
3.	郭星晨，李玉豪，马金璞，张钰璇，李华鑫，杨具田，樊佩如，高丹丹. 基于氨基酸描述符对血管紧张素转化酶抑制五肽定量构效关系分析. 食品科学. 2024(13): 38-48 .
4.	钟玉旺，于梦怡，张丹，常莹，幸福兵，黄艾祥，王雪峰. 辣木籽凝乳酶在水牛乳干酪制备中应用及产血管紧张素转化酶抑制肽分析. 食品科学. 2024(18): 87-98 .
5.	王海东，张涵，周泓妍，史佳琳，石雨欣，衣春光，张红印，严铭铭. 响应面法优化五味子蛋白肽的制备工艺及其体外抗氧化活性. 食品工业科技. 2024(19): 166-176 . 本站查看
6.	杨志雨，王广慧，孟涓涓，郑晓宇，徐丽晶，韩昊霖. 响应面优化超声波辅助酶解法制备金针菇ACE抑制肽. 湖北农业科学. 2024(11): 153-159+167 .
7.	杨明哲，赵子莹，汤华成，李良玉，彭思念，李志江. 植物源咸味肽制备与应用研究进展. 食品工业科技. 2023(20): 467-474 . 本站查看