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KMID : 1011620200360040341
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 4 p.341 ~ p.347
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Effect of the pH on the Lipid Photo-oxidation of Soybean Oil Emulsion With Added Samnamul (Aruncus dioicus) Extract
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Song Ae-Rim
Choi Eun-Ok
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Abstract
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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.
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KEYWORD
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pH, emulsion, chlorophyll-photosensitized oxidation, polyphenol
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