花生油的生物保鲜:传统生姜调味品的生物活性成分、营养价值及抗黄曲霉毒素作用

GROUNDNUT OIL BIOPRESERVATION: BIOACTIVE COMPONENTS, NUTRITIONAL VALUE AND ANTI-AFLATOXIGENIC EFFECTS OF TRADITIONAL GINGER SEASONING

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中文摘要:生姜(Zingiber officinale)调味品传统上用于保存在印度南部农村当地压榨的花生油。通过GC-MS鉴定生姜提取物的植物成分,并对其生物利用度、生物信息学中计算机模拟交互作用、总抗氧化能力、抗真菌和抗黄曲霉活性进行评估。还测定了生姜调味品对花生油的理化、营养和感官特性的影响。研究显示,生姜调味的花生油显著降低了AFB1(86.66%)和AFB2(87.8%),并且增加了油酸/亚油酸比率。因此,生姜调味料为油料工业开发天然食品添加剂提供了新的机会。
外文摘要:Ginger (Zingiber officinale) seasoning has been traditionally used to preserve groundnut oils expelled locally in rural Southern India. The phytoconstituents of ginger extract were identified by GC-MS and assessed for bioavailability, in silico interactions, total antioxidant content, antifungal and anti-aflatoxigenic activities. The effects of ginger seasoning on the physicochemical, nutritional and sensorial properties of groundnut oil were also determined. Of the 65 bioactive components identified, 46 were bioavailable indicating their usefulness in preservation applications. Ginger extract exhibited significant ABTS•+ antioxidant activity, concentration-dependent growth and an aflatoxin-inhibitory effect on Aspergillus flavus MTCC 10680. In silico study revealed an interaction between ginger phytoconstituents and key components of AF synthesis resulting in multi-target interference of synthesis. Additionally, ginger seasoning enhanced the stability of groundnut oil, improved its organoleptic quality and suppressed the AF contamination risk. Ginger-seasoned groundnut oil showed a substantial decrease in AFB1 (86.66%) and AFB2 (87.8%), and an increase in the oleic/linoleic ratio. Therefore, ginger seasoning serves as novel platform for the development of natural food additives in the oil industry.
作者:Kasi, M;Anandaraj, K;Hatamleh, AA;Albaqami, FS;Al-Sohaibani, S
作者单位:King Saud Univ
期刊名称:JOURNAL OF FOOD PROCESSING AND PRESERVATION
期刊影响因子:0.894
出版年份:2017
出版刊次:3
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  1. 编译服务:农产品质量安全
  2. 编译者:虞德容
  3. 编译时间:2017-11-21