Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Photooxidation and Chlorophyll Photosensitization on the Formation of Volatile Compounds in Lard Model Systems

  • Lee, Jae-Hwan (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Min, David B. (Department of Food Science and Technology, The Ohio State University)
  • Published : 2009.04.30
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Abstract

Effects of chlorophyll and visible light exposure on the volatile formations and headspace oxygen content were studied in lard model systems at $55^{\circ}C$. Samples with or without addition of chlorophyll under light underwent photosensization or photooxidation, respectively. Total volatiles (TI) in lard with 5 ppm chlorophyll photosensization were 19 times higher than those in visible light photooxidized samples for 48 hr while TI in lard with chlorophyll in the dark were not significantly different from those in photooxidized samples (p>0.05). Headspace oxygen content in photosensitized lard decreased from 21 to 15% for 48 hr but that in photooxidized lard or that in lard with chlorophyll in the dark did not change significantly (p>0.05), which indicates that lard system used in this study is a photosensitizer-free model system and the presence of chlorophyll accelerated the lipid oxidation only under visible light. Oxidation mechanisms of photooxidation with or without presence of photosensitizers under visible light were not the same based on the difference of oxidized volatile profiles and headspace oxygen depletion.

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References

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