Effect of riboflavin on the photo-oxidative stability of vegetable oil in salad dressing.
Differential scanning calorimetry (DSC), headspace oxygen and solid phase microextraction gas chromatography and peroxide value were used to evaluate the effect of riboflavin on the photo-oxidation of vegetable oil in salad dressing. Salad dressings with 0, 5, 20, 50 and 100 ppm added riboflavin were stored under light (2500 lux) at 25 °C for 5 days. Crystallisation peaks in the DSC thermograms of the oil samples shifted to lower temperatures and enthalpies decreased as the storage time increased. As the riboflavin concentrations increased from 0 to 100 ppm, the crystallisation enthalpies increased from 27 to 31 J/g and the maximum crystallisation temperature increased from -64 to -62 °C during the 5 day storage. Headspace oxygen depletion rates, the formation of volatile compounds and peroxide values of the salad dressing samples simultaneously decreased with the addition of riboflavin, showing that riboflavin protected the oil in salad dressing from photo-oxidation.
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, United States.
Yoon-Hee
YH
Lee
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, United States. Electronic address: lee.1506@osu.edu.
Jaesung
J
Lee
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, United States.
David B
DB
Min
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, United States. Electronic address: pascall.1@osu.edu.
Melvin A
MA
Pascall
D000975:Antioxidants / Q000737:chemistry*; D005502:Food / Q000528:radiation effects*; D061353:Food Storage; D006358:Hot Temperature; D008027:Light; D010084:Oxidation-Reduction / Q000528:radiation effects; D010938:Plant Oils / Q000737:chemistry*; D012256:Riboflavin / Q000737:chemistry*
D000975:Antioxidants; D010938:Plant Oils; D012256:Riboflavin
Antioxidant; Differential scanning calorimetry; Lipid oxidation; Riboflavin; Salad dressing