Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Sannamul and Herb Extract Addition on the Photooxidation of Soybean Oil Emulsion

콩기름 에멀션의 광산화에 대한 산나물과 허브 추출물의 첨가 효과

  • Song, Aerim (Department of Food and Nutrition, Inha University) ;
  • Choe, Eunok (Department of Food and Nutrition, Inha University)
  • Received : 2017.05.30
  • Accepted : 2017.06.12
  • Published : 2017.06.30
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Abstract

Purpose: This study was performed to evaluate the effects of sannamul or herb extract addition to a soybean oil-in-water emulsion during photooxidation in the presence of chlorophyll. Methods: The emulsion mainly consisted of purified soybean oil and citric acid buffer (pH 4.0) at a weight ratio of 4 to 6, with chlorophyll a addition at 6 mg/kg. Ethanol extract of daraesoon, samnamul, basil, or peppermint was selectively added to the emulsion at 400 mg/kg, and emulsions in glass serum bottles were oxidized at $5^{\circ}C$ under 2,600 lux light for 48 hours. Lipid oxidation of the emulsions was evaluated based on determination of headspace oxygen content, peroxide value, and p-anisidine value. Pigments and antioxidants were also monitored. Results: The emulsion with added samnamul extract with high contents of polyphenols and low chlorophyll content showed lower oxygen consumption, peroxide values, and p-anisidine values, whereas basil and peppermint extracts with high chlorophyll contents increased photooxidation. Chlorophylls were degraded during photooxidation of the emulsions, and the degradation rate was highest in the emulsion with added samnamul extract. Conclusion: The high antioxidant activity of samnamul extract in the photooxidation of soybean oil-in-water emulsion could be due to low chlorophyll content, high concentrations of polyphenol compounds in the extract, as well as rapid degradation of chlorophylls during oxidation.

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