Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 149 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035985

Effect of natural antioxidants on thermally-induced trans isomers in corn oil

  • TIAN Yingqiao ,
  • LI Tian ,
  • ZHANG Yu ,
  • HE Fan ,
  • WANG Jing ,
  • GUO Qin
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  • 1(Xinjiang Academy of Animal Science, Urumqi 830000, China)
    2(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Received date: 2023-04-28

  Revised date: 2023-06-13

  Online published: 2024-08-21

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Abstract

Corn oil was prone to isomerization during processing and storage to generate trans and conjugated fatty acid isomers.Conducting research on the regulation of trans and conjugated fatty acids in corn oil was crucial for ensuring consumer safety and nutritional health.Artificial antioxidants have been banned or strictly restricted by many countries due to their toxic accumulation, and natural antioxidants have begun to attract high attention.The effect of natural antioxidants on the formation of thermally-induced trans in corn oil was studied using the gas chromatography detection method.Results showed that the content of trans and conjugated fatty acids in corn oil increased with the increasing heating temperature and time.Natural antioxidants could inhibit the formation of trans fatty acids (0.28%-6.59%) in corn oil and induce the formation of conjugated fatty acids (0.53%-16.42%) in corn oil.The inhibition rate was carnosic acid>t-butylhydroquinone>L-ascorbyl palmitate>tea polyphenol>vitamin E.The induction rate was vitamin E>tea polyphenol>t-butylhydroquinone>L-ascorbyl palmitate>carnosic acid.The anti-isomerization and induced-isomerization effects of compound antioxidants were lower than those of antioxidants alone.Comprehensive analysis showed that carnosic acid and L-ascorbyl palmitate could be used as effective natural anti-isomerization and induced-isomerization agents.

Key words： natural antioxidants; corn oil; trans fatty acids; conjugated fatty acids; anti-isomerism; induced-isomerism

Cite this article

TIAN Yingqiao , LI Tian , ZHANG Yu , HE Fan , WANG Jing , GUO Qin . Effect of natural antioxidants on thermally-induced trans isomers in corn oil[J]. Food and Fermentation Industries, 2024 , 50(15) : 149 -154 . DOI: 10.13995/j.cnki.11-1802/ts.035985

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