Data from: Phenolic Compounds as Antioxidants to Improve Oxidative Stability of Menhaden Oil-Based Structured Lipid as Butterfat Analog

Phenolic compounds, including propyl gallate, 1-o-galloylglycerol, ferulic, gallic, caffeic, rosmarinic, and carnosic acids, tocopherols, and butylated hydroxytoluene (BHT), were investigated as antioxidants to improve the oxidative stability of a structured lipid (SL) produced by the enzymatic acidolysis of menhaden oil with caprylic and stearic acids. SL had similar physical properties to butterfat but was more susceptible to oxidation. The above phenolic compounds were each added to SL as antioxidants. SL with 1-o-galloylglycerol, rosmarinic acid, or BHT showed the highest oxidative stability during an accelerated oxidation test with the total oxidation (TOTOX) value around 250 after 18 days. Oxidation induction time (OIT) using differential scanning calorimetry showed a good correlation with the accelerated oxidation test. A mixture of 1-o-galloylglycerol and tocopherols at 50:50 ppm had the strongest protective effect on SL (OIT = 115.1 min) compared to the other tested compounds or combinations at the same concentration (OIT < 100 min). Resources in this dataset:Resource Title: README. File Name: README.txtResource Description: This is the README file for this dataset. it also included the data dictionary.Resource Title: Dataset for: Phenolic Compounds as Antioxidants to Improve Oxidative Stability of Menhaden Oil-Based Structured Lipid as Butterfat Analog. File Name: Dataset.zipResource Description: This .zip file contains the actual data files for this dataset. Within the .zip there are 9 folders. Folders Fig 1, Fig 2, Fig 3, Fig S1, Fig S2, Fig S3, Fig S4, Fig S5, and Fig S6 contain the experimental data used for a specific figure reported in the manuscript. Fig 1, 2, 3, S2, and S6 have commas delimited data. Fig. S1 folder contains jpeg stills images. Fig S3, S4, and S5 have PDF files. There are total 27 .csv spreadsheets, 12 .jpeg still images, and 8 PDF files are in this dataset.

本研究对苯酚类化合物，包括丙基没食子酸、1-O-没食子酰甘油、肉桂酸、没食子酸、咖啡酸、迷迭香酸和原花青酸，以及生育酚和丁基羟基甲苯（BHT）进行了研究，旨在作为抗氧化剂以提高由酶解鲭鱼油与辛酸和硬脂酸制备的结构脂（SL）的抗氧化稳定性。该结构脂具有与黄油相似的物理性质，但更易氧化。上述苯酚类化合物分别作为抗氧化剂添加到SL中。含有1-O-没食子酰甘油、迷迭香酸或BHT的SL在加速氧化测试中表现出最高的抗氧化稳定性，经过18天后，总氧化值（TOTOX）约为250。使用差示扫描量热法测得的氧化诱导时间（OIT）与加速氧化测试具有良好的相关性。在相同浓度下，1-O-没食子酰甘油与生育酚的50:50 ppm混合物对SL具有最强的保护作用（OIT = 115.1分钟），相较于其他测试化合物或组合（OIT < 100分钟）。本数据集包含的资源：资源标题：README。文件名：README.txt。资源描述：这是本数据集的README文件，其中还包含了数据字典。资源标题：用于提高鲭鱼油基结构脂（黄油类似物）抗氧化稳定性的苯酚类化合物抗氧化数据集。文件名：Dataset.zip。资源描述：此.zip文件包含本数据集的实际数据文件。在.zip文件中包含9个文件夹：Fig 1、Fig 2、Fig 3、Fig S1、Fig S2、Fig S3、Fig S4、Fig S5和Fig S6，其中包含用于论文中特定图表报道的实验数据。Fig 1、2、3、S2和S6包含逗号分隔的数据。Fig. S1文件夹包含JPEG静态图像。Fig S3、S4和S5包含PDF文件。本数据集共有27个.csv电子表格，12个.jpeg静态图像和8个PDF文件。