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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

为了更好地对小磨芝麻香油进行质控，在芝麻焙炒、石磨磨浆、水墩油3个主要工艺过程结束时取样，对不同工艺阶段芝麻油的色泽、酸值、过氧化值、脂肪酸组成及风味进行了检测。结果表明：水墩油过程使芝麻油有最大的a值和b值，分别为12.84和89.36；焙炒和石磨磨浆过程芝麻油的酸值不断降低，经水墩油之后又有所上升；与未焙炒的芝麻油相比，焙炒使芝麻油的多不饱和脂肪酸含量略有增加；电子鼻检测结果与GC-MS结果一致，焙炒和石磨磨浆过程所得芝麻油的风味相似，而水墩油使芝麻油风味物质种类增多，风味更强。综上，除焙炒过程外，水墩油也是影响小磨芝麻香油品质，特别是色泽和风味的关键环节，应加强对该阶段小磨芝麻香油风味物质变化与形成的研究。 In order to better control the quality of ground fragrant sesame seed oil, the color, acid value, peroxide value, fatty acid composition and flavor of sesame seed oil in different process stages were measured by sampling at the end of three main processes: sesame seed roasting, millstone grinding and oil separation by oscillation (including water adding and mixing). The results showed that the process of oil separation by oscillation made sesame seed oil have the largest a value and b value, which were 12.84 and 89.36, respectively. The acid value of sesame seed oil decreased continuously during roasting and millstone grinding, but increased after oil separation by oscillation. Compared with sesame seed oil obtained with unroasted sesame seed, roasting increased the polyunsaturated fatty acids content slightly. The results of electronic nose detection were consistent with those of GC-MS. The flavor of sesame seed oil obtained by roasting and millstone grinding was similar, while the variety of flavor substances in sesame seed oil increased and the flavor was stronger after oil separation by oscillation. In conclusion, besides the roasting process, oil separation by oscillation is also a key link that affects the quality of ground fragrant sesame seed oil, especially the color and flavor. It is necessary to strengthen the research on the change and formation of flavor substances in ground fragrant sesame seed oil at this stage.

Acid value (AV) serves as an important indicator to assess the quality of oil, which can be used to judge the deterioration of edible oil. In order to realize the quantitative prediction of the AV of camellia seed oil, which was made from camellia oleifolia, hyperspectral data of 168 camellia seed oil samples were collected using a hyperspectral imaging system, which were related to their AV content measured via classical chemical titration. On the basis of hyperspectral full wavelengths, characteristic wavelengths, and fusing spectral and image features, the quantitative prediction AV models for camellia seed oil were established. The results demonstrating the 2Der-SPA-GLCM-PLSR model fusing spectral and image features stood out as the optimal choices for the AV prediction of camellia seed oil, with the correlation coefficient of calibration set ( R c 2 ) and the correlation coefficient of prediction set ( R p 2 ) at 0.9698 and 0.9581, respectively. Compared with those of 2Der-SPA-PLSR, the R c 2 and R p 2 were improved by 2.11% and 2.57%, respectively. Compared with those of 2Der-PLSR, the R c 2 and R p 2 were improved by 5.02% and 5.31%, respectively. Compared with the model based on original spectrum, the R c 2 and R p 2 were improved by 32.63% and 40.11%, respectively. After spectral preprocessing, characteristic wavelength selection, and fusing spectral and image features, the correlation coefficient of the optimal AV prediction model was continuously improved, while the root mean square error was continuously decreased. The research demonstrated that hyperspectral imaging technology could precisely and quantitatively predict the AV of camellia seed oil and also provide a new environmental method for detecting the AV of other edible oils, which is conducive to sustainable development. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Acid and peroxide values are important indicators to evaluate the hydrolysis or oxidation level of vegetable oil. In order to achieve rapid determination of these parameters by Raman spectroscopy, rapeseed and soybean oil were analyzed, and a competitive adaptive reweighted sampling-back propagation neural network (CARS-BPNN) method was developed. First, the Raman spectrum was preprocessed to reduce noise using moving window smoothing. Next, competitive adaptive reweighted sampling (CARS), successive projections algorithm (SPA), and uninformative variable elimination (UVE) was applied to extract the Raman characteristic information that indicated the acid and peroxide values. Based on the extracted characteristic information, back propagation neural network (BPNN), partial least squares regression (PLSR), and support vector machine (SVM) prediction models were established and compared. The results showed that the best accuracy was obtained using CARS-BPNN. For rapeseed oil, the coefficients of determination (R2) of acid value and peroxide value were 0.9207 and 0.9772. The root mean square error (RMSE) values were 0.0909 and 0.0022, respectively. For soybean oil, the coefficients of determination (R2) of acid and peroxide values were 0.9381 and 0.9716. The RMSE values were 0.1250 and 0.0027, respectively. A good correlation coefficient and a small RMSE value were obtained. The results indicate that Raman spectroscopy combined with CARS-BPNN accurately evaluated the acid and peroxide values, which provides a reference for the optimization of the Raman spectrum and creates a new approach for the evaluation of vegetable oil quality. [ABSTRACT FROM AUTHOR]

Copyright of Výživa a Potraviny is the property of Spolecnost pro Vyzivu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

为了筛选出适合辣椒鸡油的天然抗氧化剂，以延长其保质期，研究并比较了6种天然抗氧化剂（迷迭香提取物、维生素E、茶多酚、维生素C、槲皮素和硫辛酸）对辣椒鸡油酸值、过氧化值、DPPH自由基清除能力和总还原能力的影响。结果表明：6种天然抗氧化剂在辣椒鸡油中均具有一定的抗氧化能力；在抑制酸值方面，槲皮素效果最佳，维生素C最差;在抑制过氧化值方面，槲皮素效果最佳，维生素E最差；在DPPH自由基清除能力方面，迷迭香提取物效果最佳，硫辛酸最差；在总还原能力方面，槲皮素效果最佳，维生素E最差；槲皮素、迷迭香提取物和茶多酚在酸值、过氧化值、DPPH自由基清除能力和总还原能力方面均位于前三。综合考虑抗氧化效果、抗氧化剂稳定性、成本等因素，可优先选择迷迭香提取物和茶多酚作为辣椒鸡油的抗氧化剂以提高其储藏性能。In order to screen natural antioxidants suitable for chili chicken oil and extend its shelf life, the effects of six natural antioxidants (rosemary extract, vitamin E, tea polyphenols, vitamin C, quercetin and lipoic acid) on the acid value, peroxide value, DPPH radical scavenging capacity, and total reducing capacity of chili chicken oil were investigated and compared. The results showed that six natural antioxidants had certain antioxidant capacity in chili chicken oil; in inhibiting acid value, quercetin was the most effective and vitamin C was the worst; in inhibiting peroxide value, quercetin was the best and vitamin E was the worst; in terms of DPPH radical scavenging capacity, rosemary extract was the most effective and lipoic acid was the worst; in terms of total reducing capacity, quercetin was the most effective and vitamin E was the worst. Quercetin, rosemary extract and tea polyphenols were in the top three in terms of acid value, peroxide value, DPPH radical scavenging capacity and total reducing capacity. Considering the antioxidant effect, antioxidant stability and cost, rosemary extract and tea polyphenols can be preferred as antioxidants for chili chicken oil to improve its storage performance.