Inhibitory Effect of Resveratrol on Thermally Induced Trans Fatty Acids in Peanut Oil
The inhibition of resveratrol on the formation of thermally induced trans fatty acids in peanut oil and its structure-activity relationship were studied by gas chromatography (GC), liquid chromatography (LC), and theoretical calculation. The results showed that the content of resveratrol decreased w...
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Gespeichert in:
| Autor*in: |
LI Tian, GUO Qin, QU Yang, LIANG Manzhu, ZHANG Qiaozhen, QIN Jingjing, HUANG Xuegang, ZHANG Yu, WANG Qiang [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch ; Chinesisch |
| Erschienen: |
2023 |
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| Schlagwörter: |
peanut oil; resveratrol; trans fatty acids; anti- isomerization effect |
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| Übergeordnetes Werk: |
In: Shipin Kexue - China Food Publishing Company, 2023, 44(2023), 18, Seite 34-39 |
|---|---|
| Übergeordnetes Werk: |
volume:44 ; year:2023 ; number:18 ; pages:34-39 |
| Links: |
|---|
| DOI / URN: |
10.7506/spkx1002-6630-20220826-318 |
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DOAJ100767281 |
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| 520 | |a The inhibition of resveratrol on the formation of thermally induced trans fatty acids in peanut oil and its structure-activity relationship were studied by gas chromatography (GC), liquid chromatography (LC), and theoretical calculation. The results showed that the content of resveratrol decreased with an increase in temperature, and too high temperatures caused a cut-off effect. Resveratrol significantly inhibited the formation of trans fatty acids in peanut oil, and the inhibition rate of total trans fatty acids decreased with increasing temperature. The highest inhibition rate of cis-trans isomerization of fatty acids was 30.30%. The inhibitory effect could be attributed to the energy barrier formed by reducing the rate of isomerization reaction and increasing the amount of trans fatty acids. Its quantitative parameters (intrinsic thermodynamic energy and total entropy) determined the anti-isomerization effect. Moreover, the structure-activity relationship for the anti-isomerization effect was established, which will lay a theoretical foundation for the precise regulation of trans fatty acids. | ||
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10.7506/spkx1002-6630-20220826-318 doi (DE-627)DOAJ100767281 (DE-599)DOAJaf6757d9e91e4df0841bacb77ea5a675 DE-627 ger DE-627 rakwb eng chi TP368-456 LI Tian, GUO Qin, QU Yang, LIANG Manzhu, ZHANG Qiaozhen, QIN Jingjing, HUANG Xuegang, ZHANG Yu, WANG Qiang verfasserin aut Inhibitory Effect of Resveratrol on Thermally Induced Trans Fatty Acids in Peanut Oil 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The inhibition of resveratrol on the formation of thermally induced trans fatty acids in peanut oil and its structure-activity relationship were studied by gas chromatography (GC), liquid chromatography (LC), and theoretical calculation. The results showed that the content of resveratrol decreased with an increase in temperature, and too high temperatures caused a cut-off effect. Resveratrol significantly inhibited the formation of trans fatty acids in peanut oil, and the inhibition rate of total trans fatty acids decreased with increasing temperature. The highest inhibition rate of cis-trans isomerization of fatty acids was 30.30%. The inhibitory effect could be attributed to the energy barrier formed by reducing the rate of isomerization reaction and increasing the amount of trans fatty acids. Its quantitative parameters (intrinsic thermodynamic energy and total entropy) determined the anti-isomerization effect. Moreover, the structure-activity relationship for the anti-isomerization effect was established, which will lay a theoretical foundation for the precise regulation of trans fatty acids. peanut oil; resveratrol; trans fatty acids; anti- isomerization effect Food processing and manufacture In Shipin Kexue China Food Publishing Company, 2023 44(2023), 18, Seite 34-39 (DE-627)574787356 (DE-600)2445067-4 10026630 nnns volume:44 year:2023 number:18 pages:34-39 https://doi.org/10.7506/spkx1002-6630-20220826-318 kostenfrei https://doaj.org/article/af6757d9e91e4df0841bacb77ea5a675 kostenfrei https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-005.pdf kostenfrei https://doaj.org/toc/1002-6630 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 18 34-39 |
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10.7506/spkx1002-6630-20220826-318 doi (DE-627)DOAJ100767281 (DE-599)DOAJaf6757d9e91e4df0841bacb77ea5a675 DE-627 ger DE-627 rakwb eng chi TP368-456 LI Tian, GUO Qin, QU Yang, LIANG Manzhu, ZHANG Qiaozhen, QIN Jingjing, HUANG Xuegang, ZHANG Yu, WANG Qiang verfasserin aut Inhibitory Effect of Resveratrol on Thermally Induced Trans Fatty Acids in Peanut Oil 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The inhibition of resveratrol on the formation of thermally induced trans fatty acids in peanut oil and its structure-activity relationship were studied by gas chromatography (GC), liquid chromatography (LC), and theoretical calculation. The results showed that the content of resveratrol decreased with an increase in temperature, and too high temperatures caused a cut-off effect. Resveratrol significantly inhibited the formation of trans fatty acids in peanut oil, and the inhibition rate of total trans fatty acids decreased with increasing temperature. The highest inhibition rate of cis-trans isomerization of fatty acids was 30.30%. The inhibitory effect could be attributed to the energy barrier formed by reducing the rate of isomerization reaction and increasing the amount of trans fatty acids. Its quantitative parameters (intrinsic thermodynamic energy and total entropy) determined the anti-isomerization effect. Moreover, the structure-activity relationship for the anti-isomerization effect was established, which will lay a theoretical foundation for the precise regulation of trans fatty acids. peanut oil; resveratrol; trans fatty acids; anti- isomerization effect Food processing and manufacture In Shipin Kexue China Food Publishing Company, 2023 44(2023), 18, Seite 34-39 (DE-627)574787356 (DE-600)2445067-4 10026630 nnns volume:44 year:2023 number:18 pages:34-39 https://doi.org/10.7506/spkx1002-6630-20220826-318 kostenfrei https://doaj.org/article/af6757d9e91e4df0841bacb77ea5a675 kostenfrei https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-005.pdf kostenfrei https://doaj.org/toc/1002-6630 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 18 34-39 |
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10.7506/spkx1002-6630-20220826-318 doi (DE-627)DOAJ100767281 (DE-599)DOAJaf6757d9e91e4df0841bacb77ea5a675 DE-627 ger DE-627 rakwb eng chi TP368-456 LI Tian, GUO Qin, QU Yang, LIANG Manzhu, ZHANG Qiaozhen, QIN Jingjing, HUANG Xuegang, ZHANG Yu, WANG Qiang verfasserin aut Inhibitory Effect of Resveratrol on Thermally Induced Trans Fatty Acids in Peanut Oil 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The inhibition of resveratrol on the formation of thermally induced trans fatty acids in peanut oil and its structure-activity relationship were studied by gas chromatography (GC), liquid chromatography (LC), and theoretical calculation. The results showed that the content of resveratrol decreased with an increase in temperature, and too high temperatures caused a cut-off effect. Resveratrol significantly inhibited the formation of trans fatty acids in peanut oil, and the inhibition rate of total trans fatty acids decreased with increasing temperature. The highest inhibition rate of cis-trans isomerization of fatty acids was 30.30%. The inhibitory effect could be attributed to the energy barrier formed by reducing the rate of isomerization reaction and increasing the amount of trans fatty acids. Its quantitative parameters (intrinsic thermodynamic energy and total entropy) determined the anti-isomerization effect. Moreover, the structure-activity relationship for the anti-isomerization effect was established, which will lay a theoretical foundation for the precise regulation of trans fatty acids. peanut oil; resveratrol; trans fatty acids; anti- isomerization effect Food processing and manufacture In Shipin Kexue China Food Publishing Company, 2023 44(2023), 18, Seite 34-39 (DE-627)574787356 (DE-600)2445067-4 10026630 nnns volume:44 year:2023 number:18 pages:34-39 https://doi.org/10.7506/spkx1002-6630-20220826-318 kostenfrei https://doaj.org/article/af6757d9e91e4df0841bacb77ea5a675 kostenfrei https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-005.pdf kostenfrei https://doaj.org/toc/1002-6630 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 18 34-39 |
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Inhibitory Effect of Resveratrol on Thermally Induced Trans Fatty Acids in Peanut Oil |
| abstract |
The inhibition of resveratrol on the formation of thermally induced trans fatty acids in peanut oil and its structure-activity relationship were studied by gas chromatography (GC), liquid chromatography (LC), and theoretical calculation. The results showed that the content of resveratrol decreased with an increase in temperature, and too high temperatures caused a cut-off effect. Resveratrol significantly inhibited the formation of trans fatty acids in peanut oil, and the inhibition rate of total trans fatty acids decreased with increasing temperature. The highest inhibition rate of cis-trans isomerization of fatty acids was 30.30%. The inhibitory effect could be attributed to the energy barrier formed by reducing the rate of isomerization reaction and increasing the amount of trans fatty acids. Its quantitative parameters (intrinsic thermodynamic energy and total entropy) determined the anti-isomerization effect. Moreover, the structure-activity relationship for the anti-isomerization effect was established, which will lay a theoretical foundation for the precise regulation of trans fatty acids. |
| abstractGer |
The inhibition of resveratrol on the formation of thermally induced trans fatty acids in peanut oil and its structure-activity relationship were studied by gas chromatography (GC), liquid chromatography (LC), and theoretical calculation. The results showed that the content of resveratrol decreased with an increase in temperature, and too high temperatures caused a cut-off effect. Resveratrol significantly inhibited the formation of trans fatty acids in peanut oil, and the inhibition rate of total trans fatty acids decreased with increasing temperature. The highest inhibition rate of cis-trans isomerization of fatty acids was 30.30%. The inhibitory effect could be attributed to the energy barrier formed by reducing the rate of isomerization reaction and increasing the amount of trans fatty acids. Its quantitative parameters (intrinsic thermodynamic energy and total entropy) determined the anti-isomerization effect. Moreover, the structure-activity relationship for the anti-isomerization effect was established, which will lay a theoretical foundation for the precise regulation of trans fatty acids. |
| abstract_unstemmed |
The inhibition of resveratrol on the formation of thermally induced trans fatty acids in peanut oil and its structure-activity relationship were studied by gas chromatography (GC), liquid chromatography (LC), and theoretical calculation. The results showed that the content of resveratrol decreased with an increase in temperature, and too high temperatures caused a cut-off effect. Resveratrol significantly inhibited the formation of trans fatty acids in peanut oil, and the inhibition rate of total trans fatty acids decreased with increasing temperature. The highest inhibition rate of cis-trans isomerization of fatty acids was 30.30%. The inhibitory effect could be attributed to the energy barrier formed by reducing the rate of isomerization reaction and increasing the amount of trans fatty acids. Its quantitative parameters (intrinsic thermodynamic energy and total entropy) determined the anti-isomerization effect. Moreover, the structure-activity relationship for the anti-isomerization effect was established, which will lay a theoretical foundation for the precise regulation of trans fatty acids. |
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| title_short |
Inhibitory Effect of Resveratrol on Thermally Induced Trans Fatty Acids in Peanut Oil |
| url |
https://doi.org/10.7506/spkx1002-6630-20220826-318 https://doaj.org/article/af6757d9e91e4df0841bacb77ea5a675 https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-005.pdf https://doaj.org/toc/1002-6630 |
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10.7506/spkx1002-6630-20220826-318 |
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TP368-456 |
| up_date |
2024-07-03T16:34:17.050Z |
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1803576365076709376 |
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7.40049 |