Effects of Fatty Acid Composition and β-Carotene on the Chlorophyll Photosensitized Oxidation of W/O Emulsion Affected by Phosphatidylcholine

Journal of Food Science

Volumn 78, Issue 1, 2013, Pages

  Lee, Yoosung ^a   Choe, Eunok ^a  

^a Inha University   (South Korea)

Author keywords

carotene; Chlorophyll photosensitized singlet oxygen oxidation; Emulsion; Fatty acid composition; Phosphatidylcholine

Indexed keywords

ANTIOXIDANT; BETA CAROTENE; CANOLA OIL; CHLOROPHYLL; EMULSIFYING AGENT; FATTY ACID; MONOUNSATURATED FATTY ACID; OLIVE OIL; PHOSPHATIDYLCHOLINE; SINGLET OXYGEN; SOYBEAN OIL; SUNFLOWER OIL; UNSATURATED FATTY ACID; VEGETABLE OIL;

ARTICLE; COLOR; DRUG EFFECT; METABOLISM; OXIDATION REDUCTION REACTION; PHOTOSYNTHESIS; STATISTICAL MODEL;

ANTIOXIDANTS; BETA CAROTENE; CHLOROPHYLL; COLOR; EMULSIFYING AGENTS; FATTY ACIDS; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, UNSATURATED; LINEAR MODELS; OXIDATION-REDUCTION; PHOSPHATIDYLCHOLINES; PHOTOSYNTHESIS; PLANT OILS; SINGLET OXYGEN; SOYBEAN OIL;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX; HELIANTHUS;

EID: 84872171263     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.03005.x     Document Type: Article

References (22)

1. An S, Lee E, Choe E. 2011. Effects of solubility characteristics of sensitizer and pH on the photooxidation of oil in tuna oil-added acidic O/W emulsions. Food Chem 128:358-63.
2. AOAC. 2005. Official method of analysis of AOAC Intl. method 970.64. 18th ed. Gaithersburg, Md.: Association of Official Analytical Communities.
3. AOCS. 1998. Official methods and recommended practices of the American oil chemists' society. Method Cd 8-53 and Ti1a-64. 4th ed. Champaign, Ill.: AOCS Press.
4. Cantrell A, McGarvey DJ, Truscott TG, Rancan F, Bohmb F. 2003. Singlet oxygen quenching by dietary carotenoids in a model membrane environment. Arch Biochem Biophys 412:47-54.
5. Choe E, Min DB. 2005. Chemistry and reactions of reactive oxygen species in foods. J Food Sci 70:R142-59.
6. Choe E, Min DB. 2006. Mechanisms and factors for edible oil oxidation. Comp Rev Food Sci Food Saf 5:169-86.
7. Choe E, Min DB. 2009. Mechanisms of antioxidants in the oxidation of foods. Comp Rev Food Sci Food Saf 8:345-58.
8. Choi H, Choe E. 2009. 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 41:628-35.
9. Devasagayam TPA, Werner T, Ippendorf H, Martin HD, Sies H. 1992. Synthetic carotenoids, novel polyene polyketones and new capsorubin isomers as efficient quenchers of singlet molecular oxygen. Photochem Photobiol 55:511-4.
10. Ferreira-Dias S, Ribeiro MHL, Lourenço PAS. 2000. Modelling adsorption of impurities from a vegetable oil in organic solution: the use of blends of activated carbon and earths. Bioprocess and Biosystems Engineering 22:407-12.
11. Genot C, Meynier A, Riaublanc A. 2003. Lipid oxidation in emulsions. In: Kamal-Eldin A, editor. Lipid oxidation pathways. Champaign, Ill.: AOCS Press. p 190-244.
12. Kulevskaya VL, Koreneva OA, Limarenko YA, Chibilyaev TK, Vainshtein VA. 2002. Stability of β-carotene in complexes with phospholipids. Pharmaceutical Chem J 36:36-42.
13. Lee J, Choe E. 2003. Lipid oxidation and tocopherol contents change in full-fat soy flour during storage. Food Sci Biotechnol 12:504-7.
14. Lee J, Kim M, Choe E. 2007a. Antioxidant activity of lignan compounds extracted from roasted sesame oil on the oxidation of sunflower oil. Food Sci Biotechnol 16:981-7.
15. Lee J, Lee Y, Choe E. 2007b. Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil. Eur Food Res Technol 226:239-46.
16. Lee Y, Choe E. 2008. Singlet oxygen quenching effects of phosphatidylcholine in emulsion containing sunflower oil. J Food Sci 73:C506-11.
17. Lee Y, Choe E. 2011. Interaction of phosphatidylcholine and α-tocopherol on the oxidation of sunflower oil and content changes of phosphatidylcholine and α-tocopherol in the emulsion under singlet oxygen. J Food Sci 76:C498-503.
18. McClements DJ, Dekker EA. 2000. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J Food Sci 65:1270-82.
19. Mortensen A, Skibsted LH. 1997. Importance of carotenoid structure in radical scavenging reactions. J Agric Food Chem 45:2970-7.
20. Pehlivana E, Arslanb G, Godec f, Altuna T, Özcand M. 2008. Determination of some inorganic metals in edible vegetable oils by inductively coupled plasma atomic emission spectroscopy (ICP-AES). Grasas Y Aceites 59:239-44.
21. Ryu S, Lee H-S, Lee Y-S, Kwon T-W, Song Y-S, Moon G-S. 2005. Effect of β-carotene and vitamin C on chlorophyll-induced photooxidation. J Korean Soc Food Sci Nutr 34:99-106.
22. Stratton SP, Schaefer WH, Liebler DC. 1993. Isolation and identification of singlet oxygen oxidation products of β-carotene. Chem Res Toxicol 6:542-7.