Oxidative stability of edible argan oil: A two-year study

The present study investigated the oxidative stability of the threemarketed types of edible argan oil. Edible argan oil is prepared by pressing the slightly roasted kernels of peeled argan fruit. High quality edible argan oil is exclusively prepared using mechanical presses. However, hand-extracted argan oil is still artisanally produced and can be found in local markets. In this latter case, goat-peeled fruit is still sometimes introduced in the oil production chain even though the resulting oil is notoriously of unsatisfactory quality. The oxidative stability of press-extracted, hand-extracted, and goat-peeled fruit derived argan oil was analyzed using as physicochemical metrics: fatty acid composition, β-carotene level, phosphorus level, tocopherol level, iodine index, saponification, peroxide and acid values, specific extinction, and Rancimat induction time. The variations of these parameters were evaluated over a period of 2 years at 5 °C, 25 °C (protected or exposed to sunlight), or 40 °C. After this period of time, mechanically extracted argan oil still presents an excellent physicochemical profile. Domestic and traditionally prepared argan oil presents much less satisfactory properties after the same period.     

Adulteration detection of argan oil by inductively coupled plasma optical emission spectrometry

The singularity of the trace element profile of argan oil has been demonstrated by means of inductively coupled plasma optical emission measurement in combination with different chemometric approaches. The ability of multivariate analysis methods; such as hierarchical cluster analysis (HCA), principal component analysis (PCA), classification trees using Chi-squared Automatic Interaction Detector (CHAID) and discriminant analysis (DA) to achieve edible oils classification based on its type or variety from their elemental content have been investigated. The calculations were performed using 16 variables (contents of Na, Mg, Al, K, Ca, Ti, Fe, Co, Ni, Cu, Zn, Cd, Pr, Sm, Er and Bi at μg g⁻¹ level determined by ICP-OES). HCA is able to differentiate sunflower oil samples from the rest, however the discrimination of argan oil from olive, seeds and soya oils based on their different trace element composition is hard to achieve. The PCA analysis shows three different classes in the multidimensional space (PC1-3) representing sunflower, argan and a third group comprising olive, seeds and soya oils. CHAID method allows separating the entire vegetable oil dataset, providing a correct re-substitution rate of 94.12% for argan oil using only the concentration of K. DA performed using the same variables, provides also an acceptable average accuracy results of 93.65%, by the re-substitution method. DA has been successfully applied to the analysis adulterated argan oil by addition of cheaper vegetable oils.     

食用植物油加工质量的影响因素及控制

食用植物油生产加工过程中,存在诸多因素影响油脂的质量,如:原料,采购中质量验证不到位,原料储存条件不符合要求,质量检验措施不足;生产加工环节,油料的清理程度不够,油脂的精炼方案不够完善以及相关参数缺乏准确性,关键控制点的确定不准确或不够,生产作业指导书的制定缺乏完整性;车间布局和设施,车间布局欠合理,没有按要求对灌装区域和其他作业区分隔,工作人员净化方面不足;企业管理方面,管理体系不完善,缺乏现代管理理念和措施等。针对以上方面存在的问题,结合生产实际进行了分析探讨,并提出了解决措施以保证食用植物油质量。     

食用油煎炸过程中的品质变化研究

油炸食品是中国的传统食品,深受广大消费者的喜爱。然而食用油随着煎炸时间的延长,逐渐分解聚合,产生大量的严重影响食品品质及风味的醛、酮、酸、聚合物等物质,其对人体的健康存在着潜在的危害,甚至可以致癌。在食用油煎炸过程中,对油脂品质相关的指标(包括酸值、碘值、皂化值、过氧化值、脂肪酸组成、氧化稳定性、黏度、聚合物的含量以及甘一酯、甘二酯和甘三酯的含量)进行检测,结果表明,随着煎炸时间的延长,煎炸油中的聚合物含量大大升高,黏度增大,有少量甘二酯生成,不饱和脂肪酸含量下降,碘值、皂化值降低,酸值、过氧化值升高。     

加工助剂对食用油脂安全性的影响

食用油脂安全问题是关系到人民健康的重大问题。通过对油脂加工过程中各种助剂使用情况的分析,初步探讨了助剂使用中可能存在的危害食用油脂安全因素,提出进一步统一助剂使用规范,避免因助剂使用不当造成的食用油脂安全危害。     

食用油品质检测仪性能评价

目的考察7种食用油品质检测仪的检测性能。方法对目前市场上常见的7家公司的食用油品质检测仪在不同测量温度下的准确度和重复性进行了系统的研究,并对检测结果进行总结、分析。结果 7家公司产品的检测能力存在差异,在各仪器设定的最佳温度范围内只有2台仪器的性能指标较好。结论食用油品质检测仪的检测水平有待于进一步提高,进而更好地在公共食品卫生监管上发挥作用,广泛应用于企业及监督部门。     

Effect of dietary supplementation with red wine extract or vitamin E,in combination with linseed and fish oil,on lamb meat quality

Thirty lambs were assigned to the following treatments: control diet (C) rich in omega-3 fatty acids; C plus 900 ppm red wine extract (RWE), or C plus 300 ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O₂/30% CO₂) during 12 days were evaluated. Chops from the VE group showed lower lipid oxidation (p < 0.001) and protein carbonylation (p < 0.05), stable omega-3 fatty acids proportions and overall liking sensory scores (p < 0.05). Dietary RWE supplementation did not influence oxidative stability of chops, however levels of C20:5n-3 were greater (p < 0.05) and n-6/n-3 ratio (p < 0.01) was lower, relative to controls.     

制油工艺对油脂品质的影响研究

以芝麻、花生、油茶籽、油菜籽为原料,通过热榨工艺与冷榨工艺制取油脂,比较分析不同工艺制取油脂的基本理化指标、主要脂肪酸组成及含量、总酚含量、生育酚含量、甾醇含量。结果表明:不同制油工艺对4种原料制取的油脂的基本理化指标及主要脂肪酸组成及含量没有明显影响;热榨菜籽油、热榨芝麻油、热榨花生油、热榨油茶籽油的总酚含量分别是冷榨工艺的4.76、2.08、2.99、1.17倍;冷榨花生油、冷榨油茶籽油、冷榨芝麻油、冷榨菜籽油的生育酚含量分别是热榨工艺的1.19、1.17、1.12、1.07倍;冷榨芝麻油、冷榨花生油、冷榨油茶籽油、冷榨菜籽油中甾醇含量分别是热榨工艺的1.21、1.29、1.27、1.20倍。     

Can the dietary element content of virgin argan oils really be used for adulteration detection?

Levels of eight dietary elements were assessed by ICP-AES in virgin edible and beauty argan oil samples prepared from four remote locations of the argan forest, and over a three-year period. The data showed sufficiently little variability to assess that all argan oil samples present, in terms of dietary elements, a similar composition, independently from the tree location within the argan forest. Therefore, adulteration detection by trace element analysis in edible and beauty argan oil is a method that can be generalised.     

食用植物油质量安全风险调查研究

本文围绕我国食用植物油的生产、流通和餐饮消费环节开展风险调查,食用植物油的主要质量安全风险包括生产原料重金属污染风险、食用油现制现售经营者产品掺假和以次充好风险、"地沟油"风险、消费不当导致的品质指标不达标风险、真菌毒素污染风险、苯并[a]芘和溶剂残留风险、增塑剂污染风险、超限量使用抗氧化剂的风险。针对以上风险,本文提出了适应国内食用植物油产业发展的监管建议,对帮助企业提升产品质量,完善食用植物油监管制度体系,保障植物油消费安全具有重要意义。     

食用油产品开发与质量标准制修订绉议

该文从食用油产品质量标准和生产工艺关系出发,对现行食用油质量标准科学性和合理性进行分析探讨,提出食用油产品开发应向健康化、细分化方向发展,并对食用调和油质量标准制订提出建议.     

Separation and characterization of phenolic compounds in argan fruit pulp using liquid chromatography–negative electrospray ionization tandem mass spectroscopy

Liquid chromatography (LC) coupled to negative electrospray ionization (ESI) tandem mass spectrometry (MS/MS) was used for the sensitive identification of phenolic compounds in argan fruit pulp. Sixteen compounds were identified, mainly flavonoid glycosides and flavonoid aglycons.     

基于介电特性的食用植物油品质检测研究进展

阐述了基于介电特性的食用植物油品质检测原理及平行板电容法、同轴探头法与谐振腔体法介电特性测试方法的特点,并进行了比较。综述了介电特性在食用植物油品质检测中的应用,以期为食用植物油品质检测技术构建提供参考。     

焙烤时间对椰子油品质及氧化稳定性的影响

本研究以椰子片为原料,探究焙烤对椰子中油脂的理化性质、脂肪酸组成、结构及氧化动力学的影响。结果表明,在200℃下椰子片经过200～220 s的焙烤,所提取椰子油的品质未发生明显改变,脂肪酸组成和含量无显著变化,仅有少量氧化产物生成。氧化动力学研究结果表明,焙烤后椰子油的氧化诱导期(IP)增加,氧化反应表观活化能(E_a)、活化焓(ΔH)和活化熵(ΔS)都明显增大,说明焙烤处理增加了椰子油的氧化稳定性,这可能与焙烤过程中产生的美拉德产物有关。     

不同规格罐体内食用植物油储存品质变化

监测食用油储存期间相关指标,对存放在标准油罐与非标油罐花生油的品质变化进行研究,非标罐中花生油、大豆油、油菜籽油的品质变化进行比较。结果表明非标准油罐存放的花生油品质好于标准罐存放;同是非标油罐存放,大豆油和油菜籽油储存品质优于花生油储存品质。     

微波处理对芝麻出油率及油脂品质的影响

对芝麻油料进行微波处理,选择微波功率、微波时间、增湿比例、缓苏时间为影响因素,饼残油率为考察指标,进行单因素实验,再在单因素实验结果基础上,进行正交实验,确定最佳微波条件,最后对比未经微波处理和最佳条件微波处理后所得油脂的品质。结果表明,微波处理能够提高芝麻出油率,且微波处理能够提高油中芝麻素和芝麻林素的含量,但对芝麻油的色泽、碘值、酸值、主要脂肪酸含量影响不大。微波处理后芝麻油的过氧化值会提高,但其含有的芝麻素、芝麻林素等抗氧化物质会使其氧化稳定性提高。微波处理油料可用作油料的预处理。     

Thermal stability and long-chain fatty acid positional distribution on glycerol of argan oil

The primary aim of this study was to determine the oxidative stability of argan oils by using peroxides and conjugated diene hydroperoxides measurements as analytical indicators. Both food and cosmetic argan oils were investigated. Their oxidative stability was also determined by monitoring the relative changes of their fatty acid profiles by ¹H NMR. In addition, valuable information regarding minor components as well as the acyl positional distribution, were obtained for both grades by high field ¹H and ¹³C NMR, respectively. Given that the cosmetic and food grades have a similar profile and content of phenolic antioxidants, vitamers, and squalene, it appears that the ratio of fatty acid aliphatic to bisallylic CH₂ groups, much higher in argan oils than in other vegetable oils, is responsible for their higher thermal stability.     

精炼工艺对椰子油品质的影响

研究了精炼工艺对椰子油品质的影响。分析了毛椰油、碱炼油、脱色油、脱臭油的理化指标、脂肪酸、甘油酯组成和脂肪伴随物(甾醇、生育酚、多酚)的变化情况。结果表明:精炼工艺使椰子油的酸值、过氧化值显著降低,脂肪酸和甘油酯组成无显著变化;总甾醇、总生育酚和多酚含量显著降低,损失率分别为63.77%、68.03%、71.20%。综上表明,精炼能够显著影响油脂品质,需注重油脂适度加工技术的应用。     

Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat

This study investigated the influence of five sources of dietary oil (linseed oil (LO), fish oil (FO), a protected lipid supplement (PLS, 18:2 to 18:3 ratio 3:1), fish oil/marine algae (FOMA) and PLSMA) on the colour and lipid stability of lamb muscle and the flavour of grilled loin chops. LO produced the highest proportion of 18:3n−3 in muscle phospholipid, the highest ratings for lamb flavour intensity and overall liking and the lowest ratings for abnormal flavour intensity. PLS increased the proportion of 18:2n−6 which reduced lamb flavour intensity and increased abnormal lamb flavour intensity. Diets containing FO or MA increased proportions of the longer chain n−3 fatty acids and similar reduced ratings for lamb flavour as the PLS diet. FO-containing diets increased fishy flavour notes, especially when in combination with MA. ‘Putty’ and ‘fish oil’ odours were recognised as being present more frequently in cooked subcutaneous lamb fat from lambs fed FO and FOMA than other diets. Lambs fed MA, FO and the combination of the two produced meat that was oxidatively less stable and had a reduced colour and lipid oxidative shelf-life, which was at least partially due to the lower vitamin E content of the muscle.

These results have significant implications for the formulation of diets that may improve nutritional ratios in lamb meat but which adversely affect flavour and meat stability.