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KMID : 1007520120210010183
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Food Science and Biotechnology
2012 Volume.21 No. 1 p.183 ~ p.189
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Effects of Monoacylglycerols on the Oil Oxidation of Acidic Water/ Perilla Oil Emulsion under Light in the Presence of Chlorophyll
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Kim Na-kyung
Choe Eun-Ok
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Abstract
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Monoacylglycerol (MAG) effects on the oil photooxidation of an emulsion containing chlorophyll were studied. The emulsion consisted of equal weights of hexaneextracted perilla oil and 0.5% acetic acid, and 4 ppm chlorophyll b and MAG at 0, 1, or 1.5% were added. The oxidation was performed under 1,700 lx light at 25oC for 48 h. Singlet oxygen was involved in the oil oxidation of the emulsion containing chlorophyll under light. MAG protected chlorophyll and polyphenol compounds from degradation during the oxidation of the emulsion under light. MAG significantly decreased and decelerated headspace oxygen consumption and hydroperoxide production in the emulsion, and thus acted as antioxidant in photooxidation of the acidic water/perilla oil emulsion containing chlorophyll. Antioxidant activity of MAG in the photooxidation of the emulsion could be due to combined results of increased retention of polyphenols and decreased oxygen diffusion by forming a physical barrier.
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KEYWORD
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monoacylglycerol, acidic water/perilla oil emulsion, photooxidation, chlorophyll, polyphenol compound
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