Document Detail

Effects of heat and ultraviolet radiation on the oxidative stability of pine nut oil supplemented with carnosic acid.
MedLine Citation:
PMID:  22070203     Owner:  NLM     Status:  Publisher    
The effects of carnosic acid (CA) of different concentrations (0.05, 0.1, and 0.2 mg/g) and two common antioxidants (butylated hydroxytoluene and α-tocopherol) on oxidative stability in pine nut oil at different accelerated conditions (heating and ultraviolet radiation) were compared. The investigation focused on the increase in peroxide and conjugated diene values, as well as free fatty acid and thiobarbituric acid-reactive substances. The changes in trans fatty acid and aldehyde compound contents were investigated by Fourier transform infrared spectroscopy, while the changes in pinolenic acid content were monitored by gas chromatography-mass spectrometry. The results show that CA was more effective in restraining pine nut oil oxidation under heating, UV-A and UV-B radiation, in which a dose-response relationship was observed. The antioxidant activity of CA was stronger than that of α-tocopherol and butylated hydroxytoluene. Pine nut oil supplemented with 0.2 mg/g CA exhibited favorable antioxidant effects and is preferable for effectively avoiding oxidation.
Wang Han; Zu Ge; Yang Lei; Zu Yuan-Gang; Wang Hua; Zhang Zhong-Hua; Zhang Ying; Zhang Lin; Wang Hong-Zheng
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-11-9
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Nov 
Date Detail:
Created Date:  2011-11-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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