Contribution of minor compounds to the singlet oxygen-related photooxidation of olive and perilla oil blend

Food Science and Biotechnology

Volumn 22, Issue 2, 2013, Pages 315-321

  Kim, Nakyung ^a   Choe, Eunok ^a  

^a Inha University   (South Korea)

Author keywords

minor compound; olive and perilla oil blend; photooxidation; singlet oxygen

Indexed keywords

DRYING OILS; FATTY ACIDS; PHOTOOXIDATION; PIGMENTS;

FATTY ACID COMPOSITION; HEADSPACE OXYGEN; MINOR COMPOUNDS; PERILLA; PHOSPHATIDYLCHOLINE; SENSITIZED OXIDATION; SINGLET OXYGEN; SINGLET OXYGEN QUENCHING;

OXIDATION;

PERILLA;

EID: 84876850290     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0083-z     Document Type: Article

References (27)

1. Terés S, Barceló-Coblijn G, Benet M, Alvarez R, Bressani R, Halver JE, Escribá PV. Oleic acid content is responsible for the reduction in blood pressure induced by olive oil. P. Natl. Acad. Sci. USA 105: 13811-13816 (2008).
2. Lanzmann-Petithory D. α-Linolenic acid and cardiovascular diseases. J. Nutr. Health Aging 5: 179-183 (2001).
3. An S, Choe E. Effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion. Korean J. Food Cookery Sci. 27: 39-49 (2011).
4. Choe E, Min DB. Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. F. 5: 169-186 (2006).
5. Salvador MD, Aranda F, Gomez-Alonso S, Fregapane G. Cornicabra virgin olive oil: A study of five crop seasons. Composition, quality, and oxidative stability. Food Chem. 74: 267-274 (2001).
6. Wang S, Hwang H, Yoon S, Choe E. Temperature dependence of autoxidation of perilla oil and tocopherol degradation. J. Food Sci. 75: C498-C505 (2010).
7. Simopoulos AP. The importance of the ω-6/ω-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp. Biol. Med. 233: 674-688 (2008).
8. AOCS. Official Methods and Recommended Practices of AOAC. 5th ed. Method Cd 8-53. American Oil Chemists' Society, Champaign, IL, USA (1998).
9. Kim N, Choe E. 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).
10. Lee J, Choe E. Effects of phosphatidylcholine and phosphaticylethanolamine on the photooxidation of canola oil. J. Food Sci. 74: C481-C486 (2009).
11. 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).
12. th ed. Method 970. 64. Association of Official Analytical Communities, Gaithersburg, MD, USA (2005).
13. Maksimović Z, Malenčić D, Kovačević N. Polyphenol contents and antioxidant activity of Maydis stigma extracts. Bioresource Technol. 96: 873-877 (2005).
14. Choe E, Hwang H. Effects of seed germination on characteristics of perilla seed lipids. Korean J. Food Cookery Sci. 27: 51-57 (2011).
15. Choe E, Min DB. Chemistry and reactions of reactive oxygen species in foods. J. Food Sci. 70: R142-R159 (2005).
16. Min DB, Bradley GD. Fats and oils: Flavors. pp. 828-832. In: Wiley Encyclopedia of Food Science and Technology. Hui YH (ed). John Wiley & Sons, New York, NY, USA (1992).
17. Vever-Bizet C, Dellinger M, Brault D, Rougee M, Bensasson RV. Singlet molecular oxygen quenching by saturated and unsaturated fatty-acids and by cholesterol. Photochem. Photobiol. S. 50: 321-325 (1989).
18. Kim K, Choe E. Effects of phosphatidylcholine and phosphatidylethanolamine from egg yolk on thermal oxidation of canola oil. Korean J. Food Sci. Technol. 40: 611-620 (2008).
19. Rahmani M, Csallany AS. Role of minor constituents in the photooxidation of virgin olive oil. J. Am. Oil Chem. Soc. 75: 837-843 (1998).
20. Rontani J-F, Rabourdin A, Marchand D, Aubert C. Photochemical oxidation and autoxidation of chlorophyll phytyl side chain in senescent phytoplanktonic cells: Potential sources of several acyclic isoprenoid compounds in the marine environment. Lipids 38: 241-254 (2003).
21. Chen BH, Huang JH. Degradation and isomerization of chlorophyll a and b-carotene as affected by various heating and illumination treatments. Food Chem. 62: 299-307 (1998).
22. Lee SH, Choe E, Lee HK, Park KH. Factors affecting the components of chlorophyll pigment in spinach during storage. J. Korean Soc. Agric. Chem. Biotechnol. 44: 73-80 (2001).
23. Stratton SP, Schaefer WH, Liebler DC. Isolation and identification of singlet oxygen oxidation products of β-carotene. Chem. Res. Toxicol. 6: 542-547 (1993).
24. Viljanen K, Sunberg S, Ohshima T, Heinonen M. Carotenoids as antioxidants to prevent photooxidation. Eur. J. Lipid Sci. Tech. 104: 353-359 (2002).
25. Kim HJ, Lee MY, Min DB. Singlet oxygen oxidation rates of α-, γ-, and δ-tocopherols. J. Food Sci. 71: C465-C468 (2006).
26. Choe E, Min DB. Mechanisms of antioxidants in the oxidation of foods. Compr. Rev. Food Sci. F. 8: 345-358 (2009).
27. Lee Y, Choe E. Singlet oxygen quenching effects of phosphatidylcholine in emulsion containing sunflower oil. J. Food Sci. 73: C506-C511 (2008).