Ảnh hưởng của điều kiện rang đến tính chất hoá học và hoạt tính chống oxy hoá của dầu tía tô

Soyoung Lee1, Yoo-Jung Lee2, Jung-Suk Sung2, Han-Seung Shin1
1Department of Food Science and Biotechnology and Institute of Lotus Functional Foods Ingredients, Dongguk University-Seoul, Seoul, Korea
2Department of Life Science, Dongguk University-Seoul, Seoul, Korea

Tóm tắt

Các thuộc tính hoá học của dầu tía tô dưới nhiều điều kiện rang khác nhau đã được đánh giá. Quá trình rang được thực hiện trong lò rang khí nóng, với nhiệt độ không khí đầu vào từ 150–240 °C. Thành phần axit béo chính trong dầu tía tô là axit α-linolenic, axit oleic và axit linoleic. Nội dung axit béo chuyển hóa là 0.10–0.31 % từ dầu tía tô dưới các điều kiện rang khác nhau. Sản phẩm phản ứng Maillard tăng đáng kể từ dầu tía tô tiếp xúc với nhiệt độ cao trong thời gian dài. Đặc biệt, 2-methylpyrazine và 2,5-dimethylpyrazine đạt nồng độ cao nhất trong các phương pháp xử lý P210/30 (nhiệt độ rang 210 °C, thời gian rang 30 phút) và P240/30, tương ứng. Tổng lượng benzo[a]pyrene là 0.21 µg/kg đã được phát hiện trong dầu tía tô dưới các điều kiện rang khác nhau. Đánh giá hoạt động quét gốc tự do cho thấy rằng chức năng chống oxy hoá của dầu tía tô được tăng cường khi nhiệt độ rang hạt tía tô tăng lên. Khi nhiệt độ và thời gian rang tăng, độ ổn định oxy hóa của dầu tía tô cũng tăng. Giá trị i-ốt trung bình của dầu tía tô dưới các điều kiện rang khác nhau là 154.23. Độ ổn định oxy hoá tăng lên trong nhóm P240/20.

Từ khóa

#dầu tía tô #thuộc tính hoá học #hoạt tính chống oxy hoá #điều kiện rang #axit béo

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