期刊
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
卷 123, 期 7, 页码 -出版社
WILEY
DOI: 10.1002/ejlt.202000398
关键词
antioxidant activity; canola oil; headspace oxygen consumption; lipid oxidation; piceatannol
资金
- Hong Kong Scholars Program [XJ2017019]
- GRF grant from Hong Kong Research Grants Council [CUHK 14105820]
Piceatannol has demonstrated a dose-dependent ability to suppress lipid oxidation in heated canola oil, with its effect being more effective than BHT.
Piceatannol has shown to be a strong antioxidant in vivo, however, its ability to suppress lipid oxidation in foods has not been examined. The present study is to examine the antioxidant effect of piceatannol on heated canola oil compared with that of butylated hydroxytoluene (BHT). The oxidation of canola oil is conducted at 60, 90, 120, and 150 degrees C by monitoring the depletion of oxygen, the decrease in unsaturated fatty acids, and the changes of primary and secondary oxidation products. Results demonstrated that piceatannol can suppress lipid oxidation of canola oil in a dose-dependent manner with its effect being more effective than BHT. Practical Applications: Lipid oxidation is a major factor in the deterioration of food quality. Synthetic antioxidants, such as BHT and butylated hydroxyanisole, are used to inhibit oxidation in foods, but their safety has been always concerned. Piceatannol has exhibited a strong antioxidant activity to attenuate lipid oxidation and it should be further explored for use as a natural antioxidant in foods.
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