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삼나물 추출물이 첨가된 콩기름 에멀션의 광산화에 대한 pH의 영향

Effect of the pH on the Lipid Photo-oxidation of Soybean Oil Emulsion With Added Samnamul (Aruncus dioicus) Extract

한국식품조리과학회지 2020년 36권 4호 p.341 ~ 347
송애림, 최은옥,
소속 상세정보
송애림 ( Song Ae-Rim ) - Inha University Department of Food and Nutrition
최은옥 ( Choi Eun-Ok ) - Inha University Department of Food and Nutrition

Abstract


Purpose: This study was conducted to assess the pH effects of a soybean oil-in-water emulsion(4:6, w/w) with added samnamul(Aruncus dioicus) extracts on the chlorophyll-photosensitized oxidation of the emulsion lipids.

Methods: Emulsions consisted of tocopherol-stripped soybean oil and citrate buffer(pH 2.6, 4.0, 6.0, and 7.0) with the addition of samnamul extract(400 mg/kg) and chlorophyll a(6 mg/kg), and were oxidized under 2,600 lux light at 5℃. The lipid oxidation of emulsions was evaluated based on the headspace oxygen consumption and hydroperoxide contents. Contents of chlorophyll and polyphenols were determined by HPLC and spectrophotometry.

Results: The oxygen consumption and hydroperoxide production were faster in the emulsion at pH 2.6 or 4.0 than at pH 6.0 or 7.0; however, the opposite results were observed in the polyphenol degradation. The residual chlorophyll contents were higher in the emulsion at pH 6.0 or 7.0.

Conclusions: The photo-oxidative stability of the soybean oil emulsion with the added samnamul extract was higher at a neutral pH than an acidic pH, which could be related to higher chemical quenching of polyphenols derived from the samnamul extract on the singlet oxygen at the neutral pH.

키워드

pH; emulsion; chlorophyll-photosensitized oxidation; polyphenol

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