Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil

Xueying Bai; Qin Zhang; Xiatao Zhou; Jingyu Yao; Peng Wan; De-Wei Chen

doi:10.1016/j.foodchem.2024.139423

Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil

Food Chem. 2024 Apr 23:451:139423. doi: 10.1016/j.foodchem.2024.139423. Online ahead of print.

Authors

Xueying Bai¹, Qin Zhang², Xiatao Zhou², Jingyu Yao², Peng Wan², De-Wei Chen³

Affiliations

¹ Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China; Fisheries Research Institute of Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550025, China.
² Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
³ Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning, Guangxi 530004, China. Electronic address: chendw@gxu.edu.cn.

PMID: 38677135
DOI: 10.1016/j.foodchem.2024.139423

Abstract

Phospholipids can act as antioxidants in food. In this study, egg yolk phospholipids (EPL) and sunflower oil were utilized in making chili oil, and proton nuclear magnetic resonance spectroscopy was employed to quantify the concentrations of fatty acyl groups, carotenoids, capsaicinoids in chili oil according to their specific signals in the spectra. The results showed that the changes in the concentrations of fatty acyl groups in the control samples were greater than those in the EPL-treated samples at the same frying temperature, while the contents of carotenoids and capsaicinoids were significantly lower than those of the EPL-treated samples when fried at 150 °C (p < 0.05). Two-way ANOVA indicated that frying temperature and EPL treatment, as well as their interaction had significant impacts on the thermal-oxidative stability of chili oil (p < 0.05). The results suggest that EPL may act as antioxidants during frying, and EPL can improve the thermal-oxidative stability of chili oil.

Keywords: Antioxidation; Capsaicinoids; Carotenoids; Chili oil; Egg yolk phospholipids; Thermal-oxidative stability.