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Effect of Cacao Extract on Hydrolysis of Oil vs. Emulsion in pH-Stat Digestion Model
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 Title & Authors
Effect of Cacao Extract on Hydrolysis of Oil vs. Emulsion in pH-Stat Digestion Model
Lee, Ji-Hyun; Shin, Jung-Ah; Lee, Ki-Teak;
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 Abstract
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 types I and II. In the case of type I, addition of CE did not show retardation of lipid hydrolysis, showing that pancreatic lipase was not inhibited. Final digestibility rate ( 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, max values of the control and CE-added emulsion were 92.13% and 77.68%, respectively.
 Keywords
cacao extract;phenol compound;pH-stat digestion;hydrolysis;emulsion;
 Language
Korean
 Cited by
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