Oxidation inhibitors

Abstract

To provide oxidation inhibitors that inhibit quality deterioration due to flavor deterioration such as the generation of reversion flavor due to oxidation by inhibiting the oxidation of fats and oils, foods and drinks, and feed, which abound in unsaturated fatty acids.SOLUTION: Provided is an oxidation inhibitor containing a sphingoid base and polyphenol as active ingredients. The sphingoid base and polyphenol are coexisted and fats and oils, foods and drinks, and feed, which contain unsaturated fatty acids are compounded. According to the present invention, it is possible to inhibit quality deterioration due to flavor deterioration such as the generation of reversion flavor due to oxidation, which is a problem of fats and oils, foods and drinks, and feed, which contain unsaturated fatty acids.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to an oxidation inhibitor. More specifically, the present invention relates to an oxidation inhibitor that contains a sphingoid base and a polyphenol as active ingredients and inhibits the oxidation of fats and oils, and to fats and oils, foods, beverages, and feeds containing the same. [Background technology]

[0002] Among the fatty acids that are components of fats and oils, unsaturated fatty acids with double bonds such as linoleic acid, linolenic acid, arachidonic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) are essential fatty acids, or undergo various metabolic processes in the body to be converted into compounds such as prostaglandins, and are important substances for maintaining homeostasis and functions of the body.

[0003] Recently, research on unsaturated fatty acids, particularly polyunsaturated fatty acids containing two or more double bonds, has progressed, and the effectiveness of the antithrombotic effects of n-3 or n-6 essential fatty acids, such as linoleic acid, α-linolenic acid, γ-linolenic acid, arachidonic acid, EPA, DHA, etc., has been clarified. Accordingly, a large number and large quantities of oils and fats containing these unsaturated fatty acids, for example vegetable oils such as soybean oil and safflower oil, and particularly fish oils, or foods containing these, have been put on the market.

[0004] On the other hand, polyunsaturated fatty acids have many unsaturated bonds, so oxidation proceeds quickly. It has been pointed out that polyunsaturated fatty acids are oxidized by oxygen in the air or oxygen dissolved in a solution, resulting in the generation of undesirable peroxides such as peroxides, or the generation of rancid odors. In particular, the oxidation reaction may be accelerated by trace amounts of metals such as iron or copper, or ascorbic acid, contained in oils and fats or oil-containing foods, or by photochemical reactions. Therefore, even if nitrogen gas replacement is performed, it is difficult to prevent quality degradation due to deterioration in flavor, such as the generation of off-flavor odors in oils and fats or oil-containing foods and feeds due to oxidation.

[0005] Generally, methods for preventing the oxidation of fats and oils or fats and oil-containing foods and feeds include adding oxidation inhibitors, coating the fats and oils, and powdering the fats and oils. Most commonly, this problem is solved by adding oxidation inhibitors such as tocopherol, sorbic acid, soybean phospholipids, dibutylhydroxytoluene (BHT), and butylhydroxyanisole (BHA). However, to suppress the oxidation of unsaturated fatty acids, especially polyunsaturated fatty acids, these conventional oxidation inhibitors must be used in large quantities. In addition, many additives are not necessarily recommended for large intakes.

[0006] Prior art has been disclosed regarding oxidation inhibition methods using sphingoid bases. For example, Patent Document 1 discloses an antioxidant comprising a combination of sphingosine and tocopherols. This document discloses that δ-tocopherol is particularly preferred among the tocopherols in terms of antioxidant power. Patent Document 2 discloses an antioxidant for oils and fats that contains the sphingoid base dihydroxysphingosine as an active ingredient. The coexistence of dihydroxysphingosine and α-tocopherol is required for the antioxidant to fully exert its effectiveness. Patent Document 3 discloses an antioxidant composition characterized by containing carnosic acid and a phospholipid. The phospholipid described in Patent Document 3 is particularly phosphatidylcholine, which is a substance different from the sphingoid base that is the backbone structure of sphingolipids. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 5-320048 [Patent Document 2] JP 2013-147636 A [Patent Document 3] Special Publication No. 2017-500429 Summary of the Invention [Problem to be solved by the invention]

[0008] In view of the above-mentioned current state of the art, an object of the present invention is to provide an oxidation inhibitor that inhibits oxidation of oils and fats, foods and beverages, and feeds that are rich in unsaturated fatty acids. [Means for solving the problem]

[0009] Means for Solving the Problems The present inventors have conducted intensive research in order to achieve the above-mentioned object of the present invention, and as a result have found that a combination of a sphingoid base and a polyphenol exhibits a stronger oxidation inhibitory effect than the known combination of a sphingoid base and tocopherol, thereby completing the present invention. That is, the present invention relates to the following: [1] An oxidation inhibitor containing a sphingoid base and a polyphenol. [2] The oxidation inhibitor described in [1], wherein the polyphenol is carnosic acid. [3] The oxidation inhibitor according to [1], wherein the polyphenol is hydroxytyrosol. [4] An oil or fat containing the oxidation inhibitor according to any one of [1] to [3]. [5] A fat or oil containing, based on the total weight of the fat or oil, 1 ppm or more of polyphenols and 0.01% by weight or more of sphingoid bases. [6] A food, drink, or feed containing the oxidation inhibitor according to any one of [1] to [3]. [7] A method for producing food, beverage, or feed, comprising a step of combining polyphenols and a sphingoid base. Effect of the Invention

[0010] The oxidation inhibitor of the present invention has a stronger oxidation inhibitory effect than common oxidation inhibitors such as tocopherol, ascorbic acid, and soybean phospholipids, and also has a stronger oxidation inhibitory effect than an oxidation inhibitor that combines a known sphingoid base with tocopherol. In particular, it can effectively prevent quality deterioration due to flavor deterioration, such as the generation of off-flavor due to oxidation of oils and fats, foods and beverages, and feeds that contain unsaturated fatty acids. [Brief description of the drawings]

[0011] [Figure 1] Fig. 1A is a diagram showing changes in the amount of remaining oxygen in an oxidation experiment of a sphingoid base, polyphenols, and tocopherols in Example 1. Fig. 1B is a diagram showing changes in the amount of volatile components generated by oxidation in an oxidation experiment of a sphingoid base, polyphenols, and tocopherols in Example 1. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention will be described below with reference to embodiments, but the present invention is not limited to the following embodiments.

[0013] <Oxidation inhibitor> The present invention relates to an oxidation inhibitor containing a sphingoid base and a polyphenol. The sphingoid base used in the present invention is not particularly limited, and may be derived from, for example, animals, plants, microorganisms, etc., or may be a chemically synthesized product, etc. In the sphingoid base structure, there is no particular limit to the position or number of double bonds. The sphingoid base in the present invention is typically a sphingoid base that is a type of long-chain amino alcohol. Examples of sphingoid bases that can be used in the present invention include dihydrosphingosine, sphingosine, N,N-dimethylsphingosine, phytosphingosine, 4-sphingenine, 8-sphingenine, 4-hydroxy-8-sphingenine, 4,8-sphingadienine, 9-methyl-4,8-sphingadienine, 4,8,10-sphingatrienine, and 9-methyl-4,8,10-sphingatrienine, but are not limited thereto, and may be any compound having a sphingoid base skeleton. In the sphingoid base structure, there is no particular limitation on the position or number of double bonds.

[0014] The sphingoid base may be prepared by any method. For example, it can be prepared by chemically or enzymatically hydrolyzing sphingolipids widely present in animals and plants. It can also be prepared by fermentation using microorganisms such as yeast. It can also be chemically synthesized. For example, sphingosine can be prepared by hydrolysis of sphingomyelin, which is a sphingophospholipid present in milk, or lactosylceramide or glucosylceramide, which is a sphingoglycolipid. The raw material for the sphingoid base is not limited to milk, and the same effect can be obtained even if it is prepared from various sphingolipid-containing materials such as animals, plants, and microorganisms.

[0015] The polyphenol in the present invention can be mainly polyphenol with oxidation inhibitory effect. Among them, carnosic acid and hydroxytyrosol are preferred. From the viewpoint of oxidation inhibitory effect, carnosic acid is particularly preferred. The polyphenol to be mixed with the sphingoid base may be a single polyphenol, a mixture containing multiple polyphenols, or an extract derived from natural ingredients. For example, rosemary extract, which is rich in polyphenols, mainly carnosic acid, and has oxidation inhibitory effect, can be used.

[0016] The oxidation inhibitor of the present invention is particularly effective for fats and oils containing polyunsaturated fatty acids. The polyunsaturated fatty acids in the present invention refer to fatty acids having two or more unsaturated bonds, and representative examples of fatty acids contained in foods include linoleic acid, α-linolenic acid, arachidonic acid, EPA, DHA, and the like. These fatty acids are easily oxidized because they have multiple unsaturated fatty acids, and in particular, EPA and DHA, which have many unsaturated fatty acids, are prone to flavor abnormalities even at low oxidation levels, since even a small amount of low-molecular-weight volatile components generated by the decomposition of peroxides produced by oxidation cause flavor deterioration in foods. The oxidation inhibitor of the present invention, due to its strong oxidation inhibitory effect, can suppress flavor abnormalities caused by the oxidation of such easily oxidized polyunsaturated fatty acids.

[0017] The oxidation inhibitor of the present invention is effective against the oxidation of not only animal fats and oils such as fish oil that are rich in EPA and DHA, but also vegetable fats and oils such as soybean oil and rapeseed oil, and is effective regardless of the type of fat or oil.

[0018] The amount of the oxidation inhibitor of the present invention added to the fat or oil can be appropriately changed depending on the fat or oil or the food, drink, or feed containing the same. It is preferable that the oxidation inhibitor of the present invention contains 1 ppm or more of polyphenol and 0.01 wt % or more of sphingoid base relative to the total weight of the fat or oil. The oxidation inhibitory effect can be stronger as the amount added increases. The "total weight of fats and oils" referred to here includes (i) the fats and oils themselves obtained by mixing the oxidation inhibitor with edible fats and oils, and (ii) edible fats and oils obtained by mixing this with food, which is a mixture of the fats and oils themselves and the fats and oils in the food. In the case of (ii), it is preferable to adjust the ratio of polyphenols and sphingoid bases so that the ratio falls within the above weight range, based on the total weight of the edible fats and oils. Examples of fats and oils include fish oil, soybean oil, corn oil, olive oil, palm oil, palm kernel oil, coconut oil, canola oil, rice bran oil, safflower oil, high oleic safflower oil, rapeseed oil, rapeseed white refined oil, extremely hardened rapeseed oil, sunflower oil, high oleic sunflower oil, cotton oil, cottonseed oil, peanut oil, perilla oil, sesame oil, perilla oil, safflower oil, high oleic safflower oil, grape seed oil, peanut oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, linseed oil, walnut oil, camellia oil, tea seed oil, mustard oil, rice oil, wheat germ oil, etc., or interesterified oils or fractionated oils thereof, and those acceptable for use in food or feed can be used.

[0019] <Oils and fats> The oxidation inhibitor of the present invention is effective for fats and oils, particularly fats and oils containing polyunsaturated fatty acids. In other words, the present invention also relates to fats and oils. By adding the oxidation inhibitor of the present invention to such fats and oils, it is possible to effectively prevent quality deterioration due to deterioration in flavor, such as the generation of off-flavor caused by oxidation of the fats and oils. In addition, it is possible to inhibit flavor deterioration for a long period of time, and to extend the expiration date of fats and oils, foods and beverages, and feeds containing polyunsaturated fatty acids. It can also be used in combination with a known oxidation inhibitor.

[0020] The fats and oils to which the oxidation inhibitor of the present invention has been added can be used alone as edible fats and oils. They can also be used as raw materials for various fats and oils-containing foods and beverages. For example, they can be used in margarine, spreads, dressings, cookies, cakes, creams, soft drinks, lactic acid bacteria drinks, etc. By adding the oxidation inhibitor of the present invention, oxidation during storage can be suppressed, polyunsaturated fatty acids can be easily incorporated, and deterioration such as oxidized odor and spoilage is less likely to occur.

[0021] Even when the fats and oils to which the oxidation inhibitor of the present invention has been added are used as oils for deep frying, the deterioration of the fats and oils is less likely to occur than when conventional oxidation inhibitors are used, due to the oxidation inhibitory effect, and the fats and oils are suitable for commercial use such as cooking large amounts of deep fried food. Furthermore, when deep fried food is prepared using the fats and oils to which the oxidation inhibitor of the present invention has been added, the oxidation of the prepared deep fried food is also inhibited.

[0022] <Food and beverages> Although the oxidation inhibitor has been mainly explained above, the present invention also relates to foods, beverages, and feeds containing the same. The present invention also relates to foods, beverages, and feeds that include the oils and fats containing the oxidation inhibitor. The foods and beverages are not particularly limited, and examples thereof include margarine, spreads, dressings, cookies, cakes, creams, soft drinks, and lactic acid bacteria drinks.

[0023] (Method for inhibiting oxidation of food, beverages, and feed, and method for producing food, beverages, and feed) The present invention also relates to a method for inhibiting oxidation of food, drink, or feed, which comprises a step of combining a polyphenol with a sphingoid base. The present invention also relates to a method for producing food, drink, or feed, comprising the steps of the method for inhibiting oxidation of food, drink, or feed described above. EXAMPLES

[0024] The present invention will be described in more detail below with reference to examples, but these are merely illustrative and the present invention is not limited to these in any way.

[0025] [Example 1] In order to clarify the oxidation inhibitory effect of the coexistence of sphingoid base (dihydrosphingosine) (Avanti Polar Lipids) with the polyphenols carnosic acid (Fujifilm Wako Pure Chemical Industries, Ltd.), hydroxytyrosol (Fujifilm Wako Pure Chemical Industries, Ltd.), and quercetin (Fujifilm Wako Pure Chemical Industries, Ltd.), an oxidation experiment was performed. As a comparative control, the oxidation inhibitory effect of tocopherols (α-tocopherol, β-tocopherol, δ-tocopherol) (Fujifilm Wako Pure Chemical Industries, Ltd.) described in the above-mentioned prior art document Patent Document 1 was also evaluated in the same manner when coexisting with the sphingoid base.

[0026] Commercially available fish oil was purified as follows. First, the fish oil was subjected to activated carbon-Celite (1:1, w / w) column chromatography to remove tocopherol. The fish oil from which the tocopherol had been removed was further fractionated by silicic acid column chromatography to obtain fish oil triacylglycerol (TAG). The obtained TAG was confirmed to contain no components other than TAG by thin layer chromatography (TLC) analysis. It was also confirmed to contain no peroxides or tocopherol by high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The fatty acid composition of the fish oil TAG used in the experiment was analyzed by gas chromatography (GC). The main polyunsaturated fatty acids in fish oil triglycerides are shown below. 22:6n-3 (DHA, 27.80±0.80%), 20:5n-3 (EPA, 15.70±0.19%), 16:0 (palmitic acid, 11.40±0.48%), and 18:1n-9 (oleic acid, 6.43±0.03%).

[0027] Sphingoid base (dihydrosphingosine) (1 mg) and various polyphenol samples (0.05 mg) were mixed with fish oil TAG (99 mg) to prepare an analytical sample for measuring the residual oxygen content. As a control, fish oil TAG (100 mg) mixed with only α-tocopherol (0.05 mg), a common antioxidant, was used. The analytical sample was precisely weighed into an analytical vial (5 mL), which was then sealed with butyl septum rubber and an aluminum seal vial. After incubation at 50°C in the dark, 20 μL of air from the top of the vial was injected into a GC (GC-14B, Shimadzu Corporation) equipped with a thermal conductivity detector (TCD) at regular intervals. The column was Molecular sieves-5A (60 / 80 mesh; 3 m), the column temperature was 50°C, the inlet temperature was 100°C, the detection port temperature was 100°C, the carrier gas was helium, and the helium pressure was set to 50 kPa. As the oxygen peak in the air decreases with oxidation, the amount of oxygen absorbed by the oxidation of the oil was calculated from the change in the oxygen and nitrogen peak ratio. The remaining oxygen amount was measured by putting the same sample into three vials and measuring each separately. The change in the average value of each measurement is shown in Figure 1A. The vertical axis of the graph shows the remaining oxygen amount (%), and the horizontal axis shows the oxidation time (hours). The abbreviations and symbols in Figure 1A represent the following (similar to those in Figure 1B): -▼-: α-tocopherol only, -□-: sphingoid bases and α-tocopherol, -〇-: sphingoid bases and β-tocopherol, -◇-: Sphingoid bases and δ-tocopherol, -●-: Sphingoid bases and carnosic acid, ―■―: Sphingoid bases and quercetin, --▲-: Sphingoid bases and hydroxytyrosol.

[0028] In addition, sphingoid base (dihydrosphingosine) (3 mg) and various polyphenol samples (0.15 mg) were mixed with fish oil TAG (297 mg) to prepare an analytical sample for measuring volatile components. Fish oil TAG (300 mg) was used as a control. The analytical sample was precisely weighed into an analytical vial (5 mL), and then the vial was sealed with butyl septum rubber and an aluminum seal vial. After incubation at 50°C in the dark, the air above each vial was injected into a GC (GC-2014, Shimadzu Corporation) equipped with a flame ionization detector (FID) at regular intervals. The GC column used was HP-1 (50 m x 0.32 mm inner diameter; liquid phase: 1.05 μm; Agilent Technologies), and the column temperature was elevated during analysis. Volatile components were identified using GC / MS. Measurements were performed with an inlet temperature of 150°C and a detection port temperature of 250°C. Helium gas was used as the carrier gas, and the helium pressure was set to 90 kPa. To measure the volatile components, the same sample was placed in three vials, and measurements were taken separately for each. The progress of the average values ​​of each measurement is shown in Figure 1B. The vertical axis of the graph indicates the total volatile component peak area, and the horizontal axis indicates the oxidation time (hours).

[0029] The fish oil TAG used in this example contains a large amount of highly unsaturated fatty acids, EPA and DHA, and is therefore extremely susceptible to oxidation. When only α-tocopherol, a common oxidation inhibitor, was added, the oxygen in the upper part of the vial had already been consumed by oxidation 50 hours after the start of the measurement (indicated by the ▼ mark above the dotted line in Figure 1A). On the other hand, when sphingoid bases and tocopherols were allowed to coexist, oxygen consumption was suppressed for approximately 200 to 250 hours for α-tocopherol, β-tocopherol, and δ-tocopherol, and oxidation was inhibited (□, ◯, and ◇ marks on the solid line in Figure 1A). When sphingoid bases and polyphenols were allowed to coexist, carnosic acid suppressed oxygen consumption and oxidation even after 336 hours (● mark on the solid line in Figure 1A). Oxygen consumption was suppressed for hydroxytyrosol up to about 250 hours, and for quercetin up to about 150 hours, and oxidation was inhibited (▲ and ■ marks on the solid line in Figure 1A). On the other hand, when only sphingoid base or only polyphenols (hydroxytyrosol) were added to fish oil, the sphingoid base alone had no antioxidant effect, and hydroxytyrosol alone had only a small antioxidant effect (Table 1).

[0030] [Table 1]

[0031] Regarding the volatile component analysis, when only α-tocopherol, a common oxidation inhibitor, was added, a large amount of volatile components were already generated by oxidation 50 hours after the start of the measurement (Figure 1B). On the other hand, when sphingoid bases and tocopherols were coexisted, the generation of volatile components was suppressed for about 200 to 250 hours for all of α-tocopherol, β-tocopherol, and δ-tocopherol (Figure 1B). When sphingoid bases and polyphenols were coexisted, the generation of volatile components was suppressed for carnosic acid even after 336 hours (Figure 1B). The generation of volatile components was suppressed for about 250 hours for hydroxytyrosol and about 150 hours for quercetin (Figure 1B). These results were in good agreement with the results of the oxygen remaining amount.

[0032] These results suggest that the coexistence of sphingoid bases and polyphenols results in a synergistic antioxidant effect. In particular, carnosic acid and hydroxytyrosol, when combined with sphingoid bases, have a superior antioxidant effect than various tocopherols. In addition, the prior art (e.g., Patent Document 2) has reported a synergistic antioxidant effect between a sphingoid base and tocopherol. However, there has been no report to date that a combination of a sphingoid base and a polyphenol has a stronger antioxidant effect than a combination of a sphingoid base and tocopherol.

[0033] [Example 2] A high-concentration fraction of sphingoid bases was obtained by acid hydrolysis of milk phospholipids as the starting material. The procedure is shown below. 1) Method for producing sphingoid base-containing extract Milk ceramide MC-5 (Megmilk Snow Brand Co., Ltd.), a milk phospholipid concentrate, was dissolved in ethanol, and the ethanol-soluble fraction was separated. Hydrochloric acid was added to the ethanol-soluble fraction to prepare a 0.2M hydrochloric acid / ethanol solution. This hydrochloric acid / ethanol solution was heated at 75°C for 12 hours to carry out a hydrolysis reaction. Water was added to the reaction solution to a concentration of 40%, and the aqueous phase was separated. The resulting aqueous phase was adsorbed onto a cation exchange resin and eluted with an eluent containing 100 mM NaCl. The resulting eluate was desalted by membrane treatment, and the ethanol was evaporated to obtain a sphingoid base extract. The purity of the resulting extract was 80%.

[0034] 50g of the obtained extract was dissolved in 4950g of deionized water, heated to 50℃, and then stirred and mixed for 30 minutes at 6,000rpm in a TK homomixer (TKROBOMICS; Tokushu Kika Kogyo Co., Ltd.) to obtain a sphingoid base solution with a sphingoid base extract content of 1000mg / 100g. 4.0kg of this sphingoid base solution was mixed with 5.0kg of casein, 5.0kg of soy protein, 1.0kg of fish oil, 3.0kg of perilla oil, 18.0kg of dextrin, 6.0kg of mineral mixture, 1.95kg of vitamin mixture, 2.0kg of emulsifier, 4.0kg of stabilizer, 0.05kg of flavoring, and 1.0g of carnosic acid to obtain 50kg of the polyunsaturated fatty acid-containing food of the present invention (Example Product 1). The resulting polyunsaturated fatty acid-containing food contained 80 mg of sphingoid bases and 2 mg of carnosic acid per 100 g. Example product 1 and Comparative example product 1, which contained water instead of the sphingoid base solution, were prepared, and the degree of flavor deterioration due to oxidation was evaluated by a sensory test. The results are shown in Table 2.

[0035] [Table 2]

[0036] As can be seen from Table 2, after one month of storage, Comparative Example Product 1 had an unpleasant fishy flavor, whereas Example Product 1 did not have an unpleasant flavor even after four months of storage. In addition, Comparative Example Product 2 was prepared by replacing the carnosic acid in Example Product 1 with α-tocopherol, and Comparative Example Product 3 was prepared by replacing the sphingoid base with milk-derived phospholipids (mainly phosphatidylcholine). These were used in a storage test, and the degree of flavor deterioration due to oxidation was evaluated by a sensory test. The results are shown in Table 3.

[0037] [Table 3] From the above results, it was revealed that polyunsaturated fatty acid-containing foods using the oxidation inhibitor of the present invention have improved oxidation stability and inhibit the generation of off-flavors due to oxidation during storage.

[0038] [Example 3] In order to evaluate the effective amounts of sphingoid base and polyphenol in the present invention, oxidation tests were carried out in the same manner as in Example 1 using test samples in which the amounts of sphingoid base were 0.000%, 0.005%, and 0.010%, respectively, and the amounts of polyphenol were 0 ppm, 0.5 ppm, and 1 ppm. The results are shown in Table 4.

[0039] [Table 4]

[0040] The results in Table 4 show that the amount of residual oxygen after 100 hours was low when the sphingoid base was 0.005% or less and the amount of polyphenol was 0.5 ppm or less. Thus, it was revealed that the oxidation inhibitory effect when sphingoid base and polyphenol are coexisted is exerted by adding 0.01% sphingoid base and 1 ppm or more of polyphenol.

[0041] [Example 4] Manufacture of polyunsaturated fatty acid-containing foods 1g of the sphingoid base extract obtained in Example 2 was mixed and dispersed in 136g of margarine. A mix was prepared by adding 510g of wheat flour, 200g of sugar, 5g of salt, 115g of eggs, 25g of water, 8g of mixed minerals, and 20mg of carnosic acid, which was then molded and baked to produce a polyunsaturated fatty acid-containing biscuit. This biscuit contained 100mg of sphingoid base extract per 100g, and contained 80mg of sphingoid base. It also contained 2mg of carnosic acid per 100g. [Industrial Applicability]

[0042] The oxidation inhibitor according to the present invention has a stronger oxidation inhibitory effect than general oxidation inhibitors such as tocopherol, ascorbic acid, soybean phospholipid, etc. Also, it has a stronger oxidation inhibitory effect than an oxidation inhibitor combining a known sphingoid base with tocopherol, and can effectively prevent quality degradation due to flavor deterioration such as the generation of off-flavor caused by oxidation of oils and fats, foods and beverages, and feeds containing unsaturated fatty acids, and therefore can be desirably used by being added to oils and fats, foods and beverages, and feeds containing unsaturated fatty acids.

Claims

1. Sphingoid bases (excluding those derived from lecithin and peaches) An oxidation inhibitor containing polyphenols.

2. The oxidation inhibitor according to claim 1, wherein the polyphenol is carnosic acid.

3. The oxidation inhibitor according to claim 1, wherein the polyphenol is hydroxytyrosol.

4. An oil or fat containing the oxidation inhibitor according to any one of claims 1 to 3.

5. Based on the total weight of fats and oils, 1 ppm or more of polyphenols; An oil or fat containing 0.01% by weight or more of a sphingoid base.

6. A food, drink, or feed containing the oxidation inhibitor according to any one of claims 1 to 3.

7. A method for producing food, beverage, or feed with suppressed oxidation, comprising a step of blending polyphenols and a sphingoid base (excluding those derived from lecithin or peaches).

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