(original link: https://onlinelibrary.wiley.com/doi/10.1002/ejlt.201900079)
Recently, the innovation team of edible oil nutrition and safety science and technology of Jiangnan University published the cover research paper "evaluation of the antioxiant properties of micronutrients in different vegetable oils" in the Journal of European Journal of Lipid Science and Technology (Vol. 112, No. 2, 2020). Based on the cellular antioxidant activity (CAA) model for the first time, the antioxidant properties of micronutrients in 15 vegetable oils were evaluated. The first author was Liu Ruijie, associate professor, and the corresponding authors were Wang Xingguo and Chang Ming.
Antioxidants play an important role in the nutritional and health effects of human diet. Tocopherols, sterols and phenols are natural antioxidants in vegetable oil, which can significantly affect the stability and nutritional value of vegetable oil. In the evaluation of antioxidant capacity of food, chemical methods are usually used, such as ORAC, DPPH and 2, In recent years, the cellular antioxidant activity (CAA) model has become a more reliable method for evaluating water-soluble antioxidants in fruits and vegetables. For the first time, the CAA model was used to evaluate the antioxidant activity of trace lipid accompaniment in vegetable oil.
For this reason, 15 kinds of edible oils, such as wheat germ oil, rice bran oil, corn oil, sesame oil, rapeseed oil, flax seed oil, soybean oil, sunflower seed oil, peanut oil, walnut oil, low phenol olive oil, high phenol olive oil, camellia seed oil, coconut oil and palm oil, were collected in this paper. Their antioxidant capacity was measured by ORAC method and CAA method respectively. The lipids such as tocopherol, sterol and phenols were studied The correlation between the level of substance accompaniment and the activity of antioxidation (CAA value).
The relationship among CAA value, micronutrient and ORAC value in different vegetable oils is shown in the figure.
Correlation analysis of CAA, micronutrient and ORAC
It was found that ORAC, CAA and total phenol content were significantly correlated (P & lt; 0.05), and ORAC and CAA were also significantly correlated (P & lt; 0.05). The content of total phenols is the main factor affecting the antioxidant activity of vegetable oil. The characteristic phenols in linseed oil, sesame oil and olive oil play an important role in the antioxidant activity of cells, and their antioxidant activity is significantly higher than other vegetable oil.
Significance
Lipid processing and nutrition is one of the key research directions of the team. The research and exploration of various lipid accompanies and their characteristics in vegetable oil can guide the accurate and moderate processing of edible oil. CAA model is a biological evaluation method. The results reflect the absorption and distribution of lipid accompaniment in cells and the protection efficiency of peroxyradicals, which can provide a basis for the comprehensive evaluation of antioxidant capacity of vegetable oil.
This paper is supported by the National Natural Science Foundation of China (31872895) and the national first class discipline program of food science and Technology (jufstr20180202).
Source: innovation team of edible oil nutrition and safety science and technology
Editor: Lu Yanting, master degree
Contributed by: Lu Mengyao, master's degree
Manuscript: Dr. Jin Jun
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