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KMID : 0380620140460020127
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 2 p.127 ~ p.134
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Improvement of Chlorophyll-photosensitized Oxidation of Fish Oil-enriched Emulsion by Sesame Oil Addition and Antioxidant Content Changes
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An So-Jin
Lee Ed-wald
Choe Eun-Ok
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Abstract
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This study was performed to evaluate the effects of sesame oil addition to a tuna oil-enriched emulsion duringchlorophyll-photosensitized oxidation. The emulsion principally consisted of tocopherol-stripped canola and tuna oil withor without sesame oil, acetic acid, phospholipids, and xanthan gum. Chlorophyll b was added to promote the productionof singlet oxygen upon exposure to light. The oxidation of oil in the emulsion was evaluated by determining the peroxidevalue (POV) and conjugated dienoic acid (CDA) contents. Concentrations of minor compounds in the emulsion weremonitored. Increasing POV and CDA contents in the emulsion were paralleled with decreased docosahexaenoic acid duringoxidation, and oxidation was inhibited by the addition of sesame oil. Chlorophyll, polyphenols, tocopherol, andphospholipids were degraded during oxidation of the emulsion; however, their degradation was slowed down by theaddition of sesame oil. Lignans in the emulsions containing added sesame oil were barely changed, suggesting that theyquenched singlet oxygen physically. Polyphenols were the most effective in improving the stability of tuna oil-enrichedemulsions during chlorophyll-photosensitized oxidation.
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KEYWORD
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sesame oil, fish oil-enriched emulsion, chlorophyll-photosensitized oxidation, antioxidants
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