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Comparative evaluation of four free radical scavengers for the inhibition of individual glycidyl ester formation in rice bran oil determined by UPLC-MS/MS |
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| Authors: | Shujie Wang Guoqin Liu Weiwei Cheng |
| Affiliation: | 1. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China Contribution: Formal analysis (lead), Methodology (lead), Writing - original draft (lead), Writing - review & editing (lead);2. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640 China;3. Institute for Advanced Study, Shenzhen University, Shenzhen, 518060 China Contribution: Methodology (supporting), Writing - review & editing (supporting) |
| Abstract: | This research investigated the effect of carnosic acid (CA), tert-butyl hydroquinone (TBHQ), sesamol (SL) and L-ascorbyl palmitate (AP) on the inhibition of glycidyl esters (GEs) and oxidation parameter changes in rice bran oil (RBO) during heat processing. The electron spin resonance (ESR) analysis showed that the free radical scavenging ability of them was ranked as CA > TBHQ > SL > AP. With the addition of CA, TBHQ, SL and AP (0.6 g kg−1), the GEs content was reduced significantly from 987.98 ± 8.45 to 283.87 ± 4.78, 303.21 ± 4.38, 440.52 ± 3.82 and 500.55 ± 2.99 μg kg−1, respectively. All four free radical scavengers had the highest inhibitory effect on C18:2-GE, followed by C18:1-GE and C16:0-GE. Moreover, the free radical scavengers were also effective to inhibit oil oxidation. Overall, the natural-free radical scavenger may be a promising candidate to mitigate GE formation and oil oxidation due to its effectiveness and safety. |
| Keywords: | ESR free radical scavengers glycidyl esters oil oxidation rice bran oil |