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KMID : 1134820160450040533
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 4 p.533 ~ p.541
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Effect of Cacao Extract on Hydrolysis of Oil vs. Emulsion in pH-Stat Digestion Model
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Lee Ji-Hyun
Shin Jung-Ah
Lee Ki-Teak
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Abstract
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Effect of polyphenols-rich cacao extract (CE) on lipid hydrolysis by pancreatic lipase was investigated by pH-stat digestion. Two types of substrate (oil vs. emulsion) prepared from soybean oil and CE were studied as typesⅠ and Ⅱ. In the case of typeⅠ, addition of CE did not show retardation of lipid hydrolysis, showing that pancreatic lipase was not inhibited. Final digestibility rate (Φ max, %) and initial rate (mM/s) of the 24-h aged control (52.31%, 0.03 mM/s) were similar to those of the CE-added sample (58.88%, 0.03 mM/s). However, in the case of typeⅡ, the hydrolysis rates of the control and CE-added emulsion showed distinct differences as aging time increased to 43 days, showing lower digestion in the CE-added emulsion than the control. After 43 days, Φ max values of the control and CE-added emulsion were 92.13% and 77.68%, respectively.
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KEYWORD
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cacao extract, phenol compound, pH-stat digestion, hydrolysis, emulsion
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