Investigation on the changes of carotenoids and capsaicinoids in chili oil at different frying temperature by using 1 H NMR.

Autor:	Bai X; School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China.; Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China., Wan P; School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China.; Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China., Liu J; School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China.; Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China., Yao J; School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi, 530004, China.; Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China., Chen DW; Department of Food Science, Guangxi University, Nanning, Guangxi, 530004, China.
Jazyk:	angličtina
Zdroj:	Current research in food science [Curr Res Food Sci] 2022 Dec 05; Vol. 6, pp. 100411. Date of Electronic Publication: 2022 Dec 05 (Print Publication: 2023).
DOI:	10.1016/j.crfs.2022.100411
Abstrakt:	The color and pungency are important indicators for evaluating the quality of chili oil, which are mainly determined by the carotenoids and capsaicinoids, respectively. In this study, the effect of frying temperature on the changes of carotenoids and capsaicinoids in chili oil was qualitatively and quantitatively analyzed by 1 H NMR. The increasing frying temperature caused the thermal degradation of carotenoids to be intensified, and the degradation of red carotenoids was greater than that of yellow carotenoids. After 10 min of frying at 130, 150, 170 and 190 °C, the contents of capsanthin in chili oil were 40.3, 15.4, 9.6 and 6.2 mg/kg, respectively. Meanwhile, the contents of total carotenoids were 63.0, 25.5, 17.7 and 13.3 mg/kg, respectively. The observed change of R/Y values correlated well with the degradation of carotenoids. The contents of capsaicinoids were 14.8, 20.9, 19.4 and 7.4 mg/kg, respectively. The best frying temperature for the extraction of carotenoids was 130 °C, and over 90% of the carotenoids were dissolved in the frying oil at this frying condition. However, capsaicinoids were more stable than carotenoids, and the best frying temperature for capsaicinoids was 150-170 °C with over 90% extraction rate. Therefore, the temperature fried at 130-150 °C was suitable for the quality of chili oil, considering the higher extraction rates of both total carotenoids and capsaicinoids. This study is of great significance for the quality control of chili oil. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2022 The Authors. Published by Elsevier B.V.)
Databáze:	MEDLINE
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