title: Effect of soybean lecithin on iron-catalyzed or chlorophyll-photosensitized oxidation of canola oil emulsion.
abstract: The effect of soybean lecithin addition on the iron-catalyzed or chlorophyll-photosensitized oxidation of emulsions consisting of purified canola oil and water (1:1, w/w) was studied based on headspace oxygen consumption using gas chromatography and hydroperoxide production using the ferric thiocyanate method. Addition levels of iron sulfate, chlorophyll, and soybean lecithin were 5, 4, and 350 mg/kg, respectively. Phospholipids (PLs) during oxidation of the emulsions were monitored by high performance liquid chromatography. Addition of soybean lecithin to the emulsions significantly reduced and decelerated iron-catalyzed oil oxidation by lowering headspace oxygen consumption and hydroperoxide production. However, soybean lecithin had no significant antioxidant effect on chlorophyll-photosensitized oxidation of the emulsions. PLs in soybean lecithin added to the emulsions were degraded during both oxidation processes, although there was little change in PL composition. Among PLs in soybean lecithin, phosphatidylethanolamine and phosphatidylinositol were degraded the fastest in the iron-catalyzed and the chlorophyll-photosensitized oxidation, respectively. The results suggest that addition of soybean lecithin as an emulsifier can also improve the oxidative stability of oil in an emulsion.
authors.affiliation: Dept. of Food and Nutrition, Inha Univ, Incheon, South Korea.
authors.forename: Jeesu
authors.initials: J
authors.lastname: Choe
authors.forename: Boyoung
authors.initials: B
authors.lastname: Oh
authors.forename: Eunok
authors.initials: E
authors.lastname: Choe
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D002734:Chlorophyll / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry* / Q000528:radiation effects; D006861:Hydrogen Peroxide / Q000737:chemistry; D007501:Iron / Q000737:chemistry; D054709:Lecithins / Q000737:chemistry*; D008027:Light; D010084:Oxidation-Reduction; D010714:Phosphatidylethanolamines / Q000737:chemistry; D010716:Phosphatidylinositols / Q000737:chemistry; D010743:Phospholipids / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry / Q000528:radiation effects; D000074262:Rapeseed Oil; D013025:Glycine max / Q000737:chemistry*; D013861:Thiocyanates / Q000737:chemistry
chemical_list: D000975:Antioxidants; D045703:Emulsifying Agents; D004655:Emulsions; D005229:Fatty Acids, Monounsaturated; D054709:Lecithins; D010714:Phosphatidylethanolamines; D010716:Phosphatidylinositols; D010743:Phospholipids; D010938:Plant Oils; D000074262:Rapeseed Oil; D013861:Thiocyanates; D002734:Chlorophyll; C483858:phosphatidylethanolamine; C103724:ferric thiocyanate; D006861:Hydrogen Peroxide; D007501:Iron
keywords: chlorophyll-photosensitized oxidation; degradation of phospholipids; emulsion; iron-catalyzed oxidation; soybean lecithin