Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Addition of Egg Yolk Lecithin on the Lipid Oxidation of a Water/canola Oil Emulsion

달걀 노른자위 레시틴의 첨가가 물/카놀라 기름 에멀션의 지방질 산화에 미치는 영향

  • Choe, Jeesu (Department of Food and Nutrition, Inha University) ;
  • Choe, Eunok (Department of Food and Nutrition, Inha University)
  • 최지수 (인하대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과)
  • Received : 2015.07.02
  • Accepted : 2015.09.04
  • Published : 2015.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Effect of the addition of egg yolk lecithin at a concentration of 350 mg/kg on iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of a water/canola oil emulsion (W/O) during storage at $25^{\circ}C$ was studied based on headspace oxygen consumption and hydroperoxide production. Changes in the phospholipid (PL) composition of the emulsion were determined by high performance liquid chromatography. Headspace oxygen consumption and hydroperoxide content of the emulsion increased with storage time, and addition of egg yolk lecithin did not have any significant effect on these parameters during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of the emulsion. PL content of the emulsion decreased during both oxidations, and the degradation rate was higher during autoxidation than during photosensitized oxidation. Phosphatidylcholine content ratio tended to increase during autoxidation. The results suggest that egg yolk lecithin in canola oil emulsion behaves differently during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation.

350 ppm 농도로 물/카놀라 기름 에멀션에 첨가된 달걀 노른자 위 레시틴은 에멀션 기름의 철 이온에 의한 자동산화와 클로로필에 의한 감광산화에 유의한 영향을 나타내지 않았다. 에멀션의 산화 중 달걀 노른자위 레시틴으로부터 유래한 인지방질은 분해되었으며 감광산화에 비해 자동산화에서 분해 속도가 높았다. 그러나 PC와 PE 사이의 분해 속도는 두 종류의 산화에서 모두 유의한 차이를 보이지 않았다(p>0.05).

Keywords

References

  1. An S, Lee E, Choe E. Effects of solubility characteristics of sensitiser and pH on the photooxidation of oil in tuna oil-added acidic O/W emulsions. Food Chem. 128: 358-363 (2011) https://doi.org/10.1016/j.foodchem.2011.03.034
  2. Kim NK, Choe EO. Effects of monoacylglycerols on the oil oxidation of acidic water/perilla oil emulsion under light in the presence of chlorophyll. Food Sci. Biotechnol. 21: 183-189 (2012) https://doi.org/10.1007/s10068-012-0023-3
  3. Choe JS, Oh BY, Choe EO. Effect of soybean lecithin on ironcatalyzed or chlorophyll-photosensitized oxidation of canola oil emulsion. J. Food Sci. 79: C2203-2208 (2014) https://doi.org/10.1111/1750-3841.12683
  4. Koo BS, Kim JS. Effect of individual phospholipid components treating on storaging and frying stability in soybean oil. J. Korean Soc. Food Cult. 20: 451-458 (2005)
  5. Yoon SH, Min DB. Roles of phospholipids in flavor stability of soybean oil. Korean J. Food Sci. Technol. 19: 23-28 (1987)
  6. Lee JY, Choe EO. Effects of phosphatidylcholine and phosphatidylethanolamine on the photooxidation of canola oil. J. Food Sci. 74: C481-486 (2009) https://doi.org/10.1111/j.1750-3841.2009.01242.x
  7. Zambiazi RC, Przybylski R. Effect of endogenous minor components on the oxidative stability of vegetable oils. Lipid Technol. 10: 58-62 (1998)
  8. Watabe N, Ishida Y, Ochiai A, Tokuoka Y, Kawashima N. Oxidation decomposition of unsaturated fatty acids by singlet oxygen in phospholipid bilayer membranes. J. Oleo Sci. 56: 73-80 (2007) https://doi.org/10.5650/jos.56.73
  9. Husain SR, Terao J, Matsushita S. Effect of browning reaction products of phospholipids on autoxidation of methyl linoleate. J. Am. Oil Chem. Soc. 63: 1457-1460 (1986) https://doi.org/10.1007/BF02540875
  10. Lee YS, Choe EO. Interaction of phosphatidylcholine and a-tocopherol on the oxidation of sunflower oil and content changes of phosphatidylcholine and tocopherol in the emulsion under singlet oxygen. J. Food Sci. 76: C498-503 (2011) https://doi.org/10.1111/j.1750-3841.2011.02096.x
  11. An SJ, Choe EO. Effects of unrefined vegetable oil addition on the flavor acceptability and oil oxidation of tuna oil enriched emulsion under singlet oxygen. Food Sci. Biotechnol. 20: 743-750 (2011) https://doi.org/10.1007/s10068-011-0104-8
  12. Choe JS, Choe EO. Effects of chlorophyll addition and light on the oxidative stability and antioxidant changes of perilla oil emulsion. Korean J. Food Cook. Sci. 29: 53-62 (2013) https://doi.org/10.9724/kfcs.2013.29.1.53
  13. Palacios LE, Wang T. Egg-yolk lipid fractionation and lecithin charactertization. J. Am. Oil Chem. Soc. 82: 571-578 (2005) https://doi.org/10.1007/s11746-005-1111-4
  14. Gladkowski W, Kiebowicz G, Chojnacka A, Gil M, Trziszka T, Dobrzanski Z, Wawrzenczyk C. Fatty acid composition of egg yolk phospholipid fractions following feed supplementation of lohmann brown hens with humic-fat preparations. Food Chem. 126: 1013-1018 (2011) https://doi.org/10.1016/j.foodchem.2010.11.112
  15. Ide T. Combined effect of sesamin and soybean phospholipid on hepatic fatty acid metabolism in rats. J. Clin. Biochem. Nutr. 54: 210-218 (2014) https://doi.org/10.3164/jcbn.13-83
  16. Choe EO, Min DB. Mechanisms and factors for edible oil oxidation. Comp. Rev. Food Sci. Food Saf. 5: 169-186 (2006) https://doi.org/10.1111/j.1541-4337.2006.00009.x
  17. Sugino H, Ishikawa M, Nitoda T, Koketsu M, Juneja LR, Kim MJ, Yamamoto T. Antioxidative activity of egg yolk phospholipids. J. Agr. Food Chem. 45: 551-554 (1997) https://doi.org/10.1021/jf960416p
  18. Yang TS, Liu TT, Hu TF. Effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion. J. Agr. Food Chem. 59: 9344-9350 (2011) https://doi.org/10.1021/jf2015107
  19. Yoshida H, Shigezaki J, Takagi S, Kajimoto G. Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven. J. Sci. Food Agr. 68: 407-415 (1995) https://doi.org/10.1002/jsfa.2740680403
  20. Pikul J, Kummerow FA. Relative role of individual phospholipids on thiobarbituric acid reactive substances formation in chicken meat, skin and swine aorta. J. Food Sci. 55: 1243-1248 (1990) https://doi.org/10.1111/j.1365-2621.1990.tb03907.x
  21. Hidalgo FJ, Nogales F, Zamora R. Changes produced in the antioxidative activity of phospholipids as a consequence of their oxidation. J. Agr. Food Chem. 53: 659-662 (2005) https://doi.org/10.1021/jf0483220
  22. Choi HK, Choe EO. Comparison of autoxidative stability and minor compounds in oils extracted from bran and germ of Keumkang wheat and dark northern spring wheat. Korean J. Food Sci. Technol. 41: 628-635 (2009)
  23. Choi HK, Choe EO. Changes in natural antioxidants in oils extracted from the bran and germ of Keumkang and dark northern spring wheats during photo-oxidation. Korean J. Food Sci. Technol. 42: 14-20 (2010)
  24. Wang G, Wang T. Oxidative stability of egg and soy lecithin as affected by transition metal lons and pH in emulsion. J. Agr. Food Chem. 56: 11424-11431 (2008) https://doi.org/10.1021/jf8022832

Cited by

  1. Effects of selected herb extracts on iron-catalyzed lipid oxidation in soybean oil-in-water emulsion vol.25, pp.4, 2016, https://doi.org/10.1007/s10068-016-0164-x