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KMID : 1007519920010020104
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Food Science and Biotechnology
1992 Volume.1 No. 2 p.104 ~ p.110
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Interaction Effects of Chlorophyll, β-Carotene and Tocopherol on the Photooxidative Stabilities of Soybean Oil
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Choe Eunok
David B. Min
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Abstract
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Interaction effects of 3 levels (0,4 and 8 ppm) of chlorophyll, 4 levels (0, 5, 10 and 20 ppm) of β-carotene and 4 levels (0, 500, 1,000 and 1,500 ppm) of tocopherol on the photooxidation of soybean oil were studied by measuring the headspace volatile formation and oxygen consumption using gas chromatography. β-carotene and tocopherol acted as antioxidants in the chlorophyll sensitized photooxidation of soybean oil through the singlet oxygen quenching effects. β-carotene and tocopherol soybean oil containing 8 ppm chlorophyll which may be due to the protection of β-carotene by tocopherol. Analysis of variance test showed that chlorophyll was the most important component followed by β-carotene and tocopherol in the photooxidation of soybean oil.
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