Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process. (July 2020)

• Record Type: Journal Article
• Authors: Cui, Nana; Wang, Guixi; Ma, Qinghua; Zhao, Tiantian; Li, Ruhua; Liang, Lisong
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 129(2020)
• Publication Date: 2020-07
• Subjects: Cold-pressed hazelnut oil -- Lipid oxidation -- Bioactive compounds -- ESR -- Raman spectrum; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109552
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The aim of this paper was to explore the regulation of oxidative characteristics (peroxide value, p-anisidine value, conjugated diene value, total oxidation value), fatty acids and main bioactive compounds (tocopherols, squalene, carotenoids and phytosterols) in cold-pressed hazelnut oil (CHO) during accelerated oxidation for 40 days. Additionally, radical formation and molecular structure were monitored by electron spin resonance (ESR) and Raman spectroscopy, which evaluated the radical intensity and structure evolution of carotenoids and fatty acids, respectively. Tocopherols and carotenoids decreased until they could not be detected, and squalene decreased slightly, whereas phytosterols had not significantly change. Hazelnut oil entered a stage of high oxidation after 30 days by principal components analysis (PCA) with 22 measured variables. These results provide a better understanding of relationships between bioactive compositions and oxidation characteristics, which will provide a reference for choosing natural antioxidants to increase the shelf-life. Highlights: Comprehensive profile developed between lipid oxidation and bioactive compounds. ESR and Raman spectra were vividly monitored to the evolution of oxidation. A PCA method was use to distinguish the oxidative stages of cold-press hazelnut oil. Tocopherols and carotenoids were vital to extend the shelf-life of hazelnut oil.