Antioxidative Activity of Some Antioxidants and Emulsifiers in Bulk and Emulsion Systems

Bulk와 Emulsion System에서 유지에 대한 항산화제와 유화제의 항산화효과

  • Kim, In-Won (Department of Food Science and Technology, Chonbuk National University) ;
  • Shin, Dong-Hwa (Department of Food Science and Technology, Chonbuk National University) ;
  • Jang, Young-Sang (Department of Food Science and Biotechnology, Joongbu University)
  • 김인원 (전북대학교 식품공학과 농업과학 기술연구소) ;
  • 신동화 (전북대학교 식품공학과 농업과학 기술연구소) ;
  • 장영상 (중부대학교 식품생명공학과)
  • Published : 1999.08.31

Abstract

This study was aimed to evaluate the effectiveness of hydrophilic, lipophilic antioxidants and emulsifiers by HLB (hydrophilic lipophilic balance) in different oil systems. Lipophilic antioxidant (${\delta}-tocopherol$), hydrophilic antioxidant (gallic acid) and emulsifier(lecithin, tween 20, span 60) were evaluated in relation to oil stability in bulk oil system (soybean oil) and emulsified with Tween 80 at $60^{\circ}C$. In the storage test ($60^{\circ}C$), gallic acid was more effective on the stability of oil oxidation than ${\delta}-tocopherol$ in bulk and emulsion system. Lecithin as a hydrophilic emulsifier was more effective than tween 20 on the stability of oil oxidation in bulk and emulsion system. Also span 60, a lipophilic emulsifier, was more effective than tween 20, a hydrophilic emulsifier, in bulk and emulsion systems.