DOI QR코드

DOI QR Code

Effects of Chlorophyll and Carotene on Lipid Oxidation and Tocopherols during Heating for Manufacturing of Perilla and Rice Porridge

들깨죽 제조를 위한 가열 중 클로로필과 카로텐이 지방질 산화와 토코페롤에 미치는 영향

  • Chung, Lana (College of Hotel and Tourism Management, Kyunghee University) ;
  • Lee, Jiyeun (R&BD, Nongshim Co., Ltd.) ;
  • Oh, Sujeong (Department of Food and Nutrition, Inha University) ;
  • Choe, Eunok (Department of Food and Nutrition, Inha University)
  • Received : 2012.07.20
  • Accepted : 2012.10.04
  • Published : 2012.12.31

Abstract

The effects of chlorophyll (0.33 mg/kg) and ${\beta}$-carotene (3.3, 9.9, 19.8 mg/kg) addition to a mixture of roasted perilla seeds, rice, and water (30:45:225, w/w/w) on the lipid oxidation and tocopherol contents were studied during heating at $100^{\circ}C$ for 120 min to simulate cooking of perilla and rice porridge. Lipid oxidation was evaluated with peroxide values (POV) and conjugated dienoic acid (CDA) values, and chlorophyll, ${\beta}$-carotene, and tocopherols were determined by HPLC, POV, and CDA values were increased during heating, indicating the occurrence of lipid oxidation in the perilla and rice porridge. ${\beta}$-Carotene decreased the POV and CDA values of the samples in a concentration-dependent manner, while the addition of chlorophyll did not affect them. Chlorophyll and ${\beta}$-carotene which were added, and tocopherols naturally present in samples were degraded, following the first order kinetics during heating, and ${\beta}$-carotene protected tocopherols from degradation.

Keywords

perilla and rice porridge;lipid oxidation;chlorophyll;carotene;tocopherols

Acknowledgement

Supported by : 농림수산식품부

References

  1. Schwartz SJ, Von Elbe JH. Kinetics of chlorophyll degradation to pyropheophytin in vegetables. J. Food Sci. 48: 1303-1306 (1983) https://doi.org/10.1111/j.1365-2621.1983.tb09216.x
  2. Hwang HS, Choe EO. Effects of seed germination on oil oxidation and tocopherol stability of perilla oil. Korean J. Food Cookery Sci. 27: 51-57 (2011) https://doi.org/10.9724/kfcs.2011.27.3.051
  3. Sheo HJ, Kim SH, Jung DL. The effect of the unsaturated oil on the normal liver and lipid metabolism of rats fed several plant oils. J. Korean Soc. Food Nutr. 20: 426-432 (1991)
  4. Lee J, Song YO. Perilla oil rich in ${\alpha}$-linolenic acid suppresses hepatic SREBPs and NF-${\kappa}B$ expression in hypercholesterolemiainduced apolipoprotein E knockout mice. Food Sci. Biotechnol. 21: 807-813 (2012) https://doi.org/10.1007/s10068-012-0104-3
  5. Hong SH, Kim MJ, Oh CH, Yoon SH, Song YO. Antiradical capacities of perilla, sesame, and sunflower oil. J. Food Sci. Nutr. 15: 51-56 (2010) https://doi.org/10.3746/jfn.2010.15.1.051
  6. Nagatsu A, Tenmaru K, Matsuura H, Murakami N, Kobayashi T, Okuyama H, Sakakibara J. Novel antioxidants from roasted perilla seed. Chem. Pharm. Bull. 43: 887-891 (1995) https://doi.org/10.1248/cpb.43.887
  7. Yang J, Kim H, Chung L. Sensory characteristics and consumer acceptability of perilla porridges. Food Sci. Biotechnol. 21: 785- 798 (2012) https://doi.org/10.1007/s10068-012-0102-5
  8. Choe E, Min DB. Chemstry and reactions of reactive oxygen species in foods. J. Food Sci. 70: R142-R159 (2005) https://doi.org/10.1111/j.1365-2621.2005.tb07087.x
  9. Choe E, Min DB. Mechanisms of antioxidants in the oxidation of foods. Compr. Rev. Food Sci. Food Saf. 8: 345-358 (2009) https://doi.org/10.1111/j.1541-4337.2009.00085.x
  10. Crowe TD, White PJ. Adaptation of the AOCS official method for measuring hydroperoxides from small-scale oil samples. J. Am. Oil Chem. Soc. 78: 1267-1269 (2001) https://doi.org/10.1007/s11745-001-0424-7
  11. AOCS. Official Methods and Recommended Practices of the AOCS. 4th ed. Method 19-64. American Oil Chemists' Society Press, Champaign, IL, USA (1998)
  12. Lee J, Kim M, Choe E. Effects of carrot powder in dough on the lipid oxidation and carotene content of fried dough during storage in the dark. J. Food Sci. 69: 411-414 (2004)
  13. Choi H, Choe E. Comparison of autoxidative stability and minor compounds changes in oils extracted from bran and germ of 'Keumkang' wheat and 'Dark Northern Spring' wheat. Korean J. Food Sci. Technol. 41: 628-635 (2009)
  14. Lee J, Lee Y, Choe E. Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil. Eur. Food Res. Technol. A 226: 239-246 (2007) https://doi.org/10.1007/s00217-006-0532-5
  15. Conde-Petit B, Escher F. Complexation induced changes of rheological properties of starch systems at different moisture levels. J. Rheol. 39: 1497-1518 (1995) https://doi.org/10.1122/1.550612
  16. Weemaes CA, Ooms V, Van Loey AM, Hendrickx ME. Kinetics of chlorophyll degradation and color loss in heated broccoli juice. J. Agric. Food Chem. 47: 2404-2409 (1999) https://doi.org/10.1021/jf980663o
  17. Gordon J, Davis EA. Biochemical processes: carbohydrate instability. pp. 105-124. In: Food Storage Stability. Taub IA, Singh RP (eds). CRC Press, New York, NY, USA (1997)
  18. Zhang Q, Lu Z, Hu H, Yang W, Marszalek PE. Direct detection of the formation of V-amylose helix by single molecule force spectroscopy. J. Am. Chem. Soc. 128: 9387-9393 (2006) https://doi.org/10.1021/ja057693+
  19. Uchino T, Tozuka Y, Oguchi T, Yamamoto K. Inclusion compound formation of amylose by sealed-heating with salicylic acid analogues. J. Incl. Phenom. Macro. 43: 31-36 (2002) https://doi.org/10.1023/A:1020418005040
  20. Shogren RL, Fanta GF, Felker FC. X-ray diffraction study of crystal transformations in spherulitic amylose/lipid complexes from jet-cooked starch. Carbohyd. Polym. 64: 444-451 (2006) https://doi.org/10.1016/j.carbpol.2005.12.018
  21. Van Loey A, Ooms V, Weemaes C, Van den Broeck I, Ludikhuyze L, Indrawati, Denys S, Hendrickx M. Thermal and pressure-temperature degradation of chlorophyll in broccoli (Brassica oleracea L. italica) juice: A kinetic study. J. Agr. Food Chem. 46: 5289-5294 (1998) https://doi.org/10.1021/jf980505x
  22. Lughay JC, Juliano BO. Fatty acid composition of rice lipids by gas-liquid chromatography. J. Am. Oil Chem. Soc. 41: 273-275 (1964) https://doi.org/10.1007/BF02667016
  23. Henry LK, Catignani GL, Schwartz SJ. Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans ${\beta}$-carotene. J. Am. Oil Chem. Soc. 75: 823-829 (1998) https://doi.org/10.1007/s11746-998-0232-3
  24. Aman R, Schieber A, Carle R. Effects of heating and illumination on trans-cis isomerization and degradation of ${\beta}$-carotene and lutein in isolated spinach chloroplasts. J. Agric. Food Chem. 53: 9512-9518 (2005) https://doi.org/10.1021/jf050926w
  25. Zepka LQ, Mercadante AZ. Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice. Food Chem. 117: 28-34 (2009) https://doi.org/10.1016/j.foodchem.2009.03.071
  26. Sabliov CM, Fronczek C, Astete CE, Khachaturyan M, Khachatryan L, Leonardi C. Effects of temperature and UV light on degradation of ${\alpha}$-tocopherol in free and dissolved form. J. Am. Oil Chem. Soc. 86: 895-902 (2009) https://doi.org/10.1007/s11746-009-1411-6
  27. Wang S, Choe E. Lipid oxidation and antioxidant changes in perilla seeds during heating. Korean J. Food Sci. Technol. 43: 711-718 (2011) https://doi.org/10.9721/KJFST.2011.43.6.711
  28. Shibasaki-Kitakawa N, Kato H, Takahashi A, Yonemoto T. Oxidation kinetics of ${\beta}$-carotene in oleic acid solvent with addition of an antioxidant, ${\alpha}$-tocopherol. J. Am. Oil Chem. Soc. 81: 389- 394 (2004) https://doi.org/10.1007/s11746-004-0911-x
  29. Adam SK, Sulaiman NA, Top AGM, Jaarin K. Heating reduces vitamin E content in palm and soy oils. Malays. J. Biochem. Molecular Biol. 15: 76-79 (2007)

Cited by

  1. Effects of Cooking Method and Pasteurization Treatment on Instant Thin Rice Porridge Added with Fruits and Vegetables vol.45, pp.4, 2016, https://doi.org/10.3746/jkfn.2016.45.4.569
  2. Improvement of the lipid oxidative stability of soybean oil-inwater emulsion by addition of daraesoon (shoot of Actinidia arguta) and samnamul (shoot of Aruncus dioicus) extract vol.26, pp.1, 2017, https://doi.org/10.1007/s10068-017-0015-4