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Nutritional quality of fresh and heated Aleppo pine (Pinus halepensis Mill.) seed oil: trans-fatty acid isomers profiles and antioxidant properties.
Dhibi, Madiha; Issaoui, Manel; Brahmi, Faten; Mechri, Beligh; Mnari, Amira; Cheraif, Imed; Skhiri, Fathia; Gazzah, Noureddine; Hammami, Mohamed.
Afiliação
  • Dhibi M; Laboratory of Biochemistry, UR "Human Nutrition and Metabolic Disorders" Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia.
  • Issaoui M; Laboratory of Biochemistry, UR "Human Nutrition and Metabolic Disorders" Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia.
  • Brahmi F; Laboratory of Biochemistry, UR "Human Nutrition and Metabolic Disorders" Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia.
  • Mechri B; Laboratory of Biochemistry, UR "Human Nutrition and Metabolic Disorders" Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia.
  • Mnari A; Laboratory of Biochemistry, UR "Human Nutrition and Metabolic Disorders" Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia.
  • Cheraif I; Laboratory of Biochemistry, UR "Human Nutrition and Metabolic Disorders" Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia.
  • Skhiri F; Biotechnology High Institute of Monastir, Monastir, Tunisia.
  • Gazzah N; Laboratory of Biochemistry, UR "Human Nutrition and Metabolic Disorders" Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia.
  • Hammami M; Laboratory of Biochemistry, UR "Human Nutrition and Metabolic Disorders" Faculty of Medicine, University of Monastir, 5019 Monastir, Tunisia.
J Food Sci Technol ; 51(8): 1442-52, 2014 Aug.
Article em En | MEDLINE | ID: mdl-25114334
ABSTRACT
Numerous studies have focused on trans fatty acids (TFA) technologically produced by partial hydrogenation of oils. However, TFA can also be present in fresh oils. For this reason, cis fatty acid (CFA), TFA and conjugated linoleic acid (CLA) of fresh and heated Aleppo pine seed oil (APSO) at frying temperature (180 °C) were evaluated and correlated with the antioxidant characteristics. Results showed that fresh APSO had a low oleic/linoleic ratio O/L (0.4). Total TFA in fresh APSO reached 1%. The predominant TFA was 182 n-6 (t9, t12) in both fresh and heated APSO. Individual TFA increased with significant differences (p < 0.05) with heating time. CLA occurred after 4 h and significantly increased (p < 0.05) accounting 10% of total TFA after 10 h. Total TFA are negatively correlated with α-tocopherol, γ-tocopherol (p < 0.05) and carotenoïds (p < 0.01) and positively correlated with remaining DPPH. Oil stability index (OSI) showed significant negative correlation with TFA (r = -0.925; p = 0.008). A principal component analysis (PCA) showed a clear discrimination between fresh and heated oils. Temperature, heating time, unsaturation degree and antioxidants are combined factors which significantly affect the isomerization rate and nutritional quality of APSO.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2014 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2014 Tipo de documento: Article