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Effect of Addition of Egg Yolk Lecithin on the Lipid Oxidation of a Water/canola Oil Emulsion
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 Title & Authors
Effect of Addition of Egg Yolk Lecithin on the Lipid Oxidation of a Water/canola Oil Emulsion
Choe, Jeesu; Choe, Eunok;
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 Abstract
Effect of the addition of egg yolk lecithin at a concentration of 350 mg/kg on iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of a water/canola oil emulsion (W/O) during storage at was studied based on headspace oxygen consumption and hydroperoxide production. Changes in the phospholipid (PL) composition of the emulsion were determined by high performance liquid chromatography. Headspace oxygen consumption and hydroperoxide content of the emulsion increased with storage time, and addition of egg yolk lecithin did not have any significant effect on these parameters during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of the emulsion. PL content of the emulsion decreased during both oxidations, and the degradation rate was higher during autoxidation than during photosensitized oxidation. Phosphatidylcholine content ratio tended to increase during autoxidation. The results suggest that egg yolk lecithin in canola oil emulsion behaves differently during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation.
 Keywords
egg yolk lecithin;emulsion;iron-catalyzed oxidation;chlorophyll-photosensitized oxidation;degradation of phospholipids;
 Language
Korean
 Cited by
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Food Science and Biotechnology, 2016. vol.25. 4, pp.1017-1022 crossref(new window)
1.
Effects of selected herb extracts on iron-catalyzed lipid oxidation in soybean oil-in-water emulsion, Food Science and Biotechnology, 2016, 25, 4, 1017  crossref(new windwow)
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