添加鱼油的牛奶和豆奶,哪个与迷迭香提取物更搭?

创作:Asueyi 审核:JIAN 剑 07月11日
鱼油富含EPA和DHA等不饱和脂肪酸,有助于神经发育和心血管健康;在牛奶或豆奶中添加鱼油,是一种较好的补充方法。
迷迭香提取物作为抗氧化剂应用于鱼油,并继续应用于牛奶和豆奶。
迷迭香提取物对牛奶的脂质氧化作用抑制良好;但由于豆奶中不饱和脂肪酸的含量更高,脂质氧化仍在发生。
储存过程中绿原酸含量减少,表明这一成分与豆奶脂质氧化相关。
本研究提示,食物组成影响储存过程中抗氧化物质的变化。
延伸阅读
Food Chemistry [IF:4.946]

The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil

迷迭香提取物对添加鱼油后的牛奶和豆奶中的油脂抗氧化性研究

04-24, Article, 10.1016/j.foodchem.2018.04.106more

Abstract:
Lipid oxidation of fish oil enriched cow milk and soy milk supplemented with rosemary extract stored at 2 °C was studied. Both peroxide value and volatile secondary lipid oxidation products were determined to monitor the progress of lipid oxidation. Rosemary extract inhibited lipid oxidation in fish oil enriched cow milk. In contrast, soy milk samples having much higher unsaturated fatty acid content showed higher lipid oxidation stability compared to cow milk. Reduction in the content of chlorogenic acid during storage suggested that this compound may contribute to the lipid oxidation stability of fish oil enriched soy milk product. Total carnosic acid and carnosol concentration declined much faster in soy milk than in cow milk. It is suggested from the results that food components could have significant impact on the fate of bioactive antioxidant compounds in a specific food product during storage.

First Authors:
Xujian Qiu

Correspondence Authors:
Charlotte Jacobsen,Ann-Dorit Moltke Sørensen

All Authors:
Xujian Qiu,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen