Effect of Polyphenolic Compounds from Green Tea Leaves on Production of Hydroperoxide for Lipid Oxidation in Corn Oil-in-Water Emulsion

녹차 페놀류가 corn oil-in-water emulsion의 산화 중 hydroperoxide 생성에 미치는 영향

  • Cho, Young-Je (Department of Food Engineering, Sangju National University) ;
  • Kim, Byung-Gyu (Department of Food Engineering, Sangju National University) ;
  • Chun, Sung-Sook (Department of Food Science & Technology, Yeungnam University)
  • 조영제 (상주대학교 식품생물공학부) ;
  • 김병규 (상주대학교 식품생물공학부) ;
  • 천성숙 (영남대학교 식품가공학과)
  • Published : 2004.02.28


Effect of polyphenolic compounds from green tea leaves and surfactant micelles on lipid oxidation in corn oil-in-water emulsion (O/W) wag determined. Concentrations of polyphenolic compound and surfactant in continuous phase of O/W were measured. Particle size of O/W with 17 mM Brij 700 and 5% corn oil increased with increasing concentration of polyphenolic compound (100-200 ppm). Concentration of surfactant in the continuous phase was lower than that of control. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace hexanal, in O/W emulsions containing polyphenolic compounds decreased with increasing concentration of polyphenolic compounds (100-200 ppm). Inhibition of hydroperoxide and headspace hexanal produced via lipid oxidation by polyphenolic compounds in O/W was BHT>procyanidin B3-3-O-gallate>(+)-gallocatechin >(+)-catechin.


polyphenolic compounds;hydroperoxide;emulsion


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