Browse > Article
http://dx.doi.org/10.12925/jkocs.2016.33.1.155

Emulsifying Properties and Oxidative Stability of Purified Surface-Active Substances from Defatted Rapeseed Cake Extract  

Kim, San-Seong (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
Lee, Eui-Seok (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
Lee, Ki-Teak (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
Hong, Soon-Taek (Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
Publication Information
Journal of the Korean Applied Science and Technology / v.33, no.1, 2016 , pp. 155-167 More about this Journal
Abstract
Surface-active substances in defatted rapeseed cake were obtained using a supercritical fluid extraction method. Then, it was purified by removing sinapine in the extract through a series of steps using a mixed solvent: diethyl ether and ethyl acetate (1:1, v/v). Emulsifying properties of purified surface-active substances were investigated, including fat globule size, zeta potentials and creaming stability and its antioxidant activity in emulsion systems were also studied by peroxide value and $^1H$-NMR spectrum. It was found that fat globules in emulsions with purified surface-active substances were much smaller than ones with the unpurified. In addition, as pH of the emulsion lowered and with increasing NaCl concentration in the emulsion, they were observed to increase, which led to worse creaming stability. These properties were reflected in changes of zeta potentials of emulsions. The oxidative stability was better in emulsions with purified surface-active substances than ones with Tween 20 or commercial lecithin, possibly resulted from the existence of sinapic acid in the extract. It was concluded that purified surface-active substances from defatted rapeseed cake could be simultaneously used as emulsifier and antioxidant agent in emulsion system.
Keywords
rapeseed; purified surface-active substances; supercritical fluid extraction; antioxidant; sinapic acid;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 L. Mei, D. J. McClements, E. A. Decker, Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets, J. Agric. Food Chem., 47(6), 2267(1999).   DOI
2 E. Goicoechea, M. D. Guillen, Analysis of hydroperoxides, aldehydes and epoxides by $^1H$ Nuclear magnetic resonance in sunflower oil oxidized at 70 and $100^{\circ}C$, J. Agric. Food Chem., 58(10) 6234(2010).   DOI
3 M. Y. Lee, Study on the enzymatic synthesis of enriched linolenic acid DAG and oxidative stability by sinapic acid and emulsion properties of O/W emulsion. Ph. D. thesis., p 47-79, Chungnam National University, Daejeon, Korea(2014).
4 J. W. Kim, Y. S. Jeong, E. S. Lee, N. Y. Gil, S. S. Kim, H. H. Kim, T. Y. Kim, Y. H. Lee, Y. S. Jang, K. T. Lee, S. T. Hong, Emulsifying properties of surface-active substances from defatted rapeseed cake by supercritical carbon dioxide extraction, J. of Korean Oil Chemist. Soc. 30(4), 635(2013).   DOI
5 D. J. McClements, "Food emulsions: principles, practices, and techniques", 2nd ed., p 262-263, CRC Press. Boca Raton, FL, USA(2004).
6 R. C. Tolman, The effect of droplet size on surface tension. J. Chem. Phys., 17(3), 333(1949).   DOI
7 M. W. Jeong, S. G. Oh, Y. C. Kim,. Effects of amine and amine oxide compounds on the zeta-potential of emulsion droplets stabilized by Phosphatidylcholine, Colloids Surfaces A, 181(7), 247(2001).   DOI
8 M. R. Moncelli, L. Becucci, R. Guidelli, The intrinsic pKa values for phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine in monolayers deposited on mercury electrodes, Biophys. J., 66(6), 1969(1994).   DOI
9 U. Thiyam, H. Stockmann, K. Schwarz, Antioxidant activity of rapeseed phenolics and their interactions with tocopherols during lipid oxidation, J. Am. Oil Chem. Soc., 83(6), 523(2006).   DOI
10 Y. Zou, A. R. Kim, J. E. Kim, J. S. Choi, H. Y. Chung, Peroxynitrite scavenging activity of sinapic acid(3, 5-dimethoxy-4-hydroxycinnamic acid) isolated from Brassica juncea, J. Agric. Food Chem., 50(21), 5884(2002).   DOI
11 E. S. Lee, S. S. Kim, J. A. Shin, J. H. Chun, S. J. Kim, K. T. Lee, S. T. Hong, Studies on sinapine removal in surface-active substances extracted from defatted rapeseed cake, Food Eng. Prog., 19(4), 408(2015).   DOI
12 S. H. Jeong, Evaluation of oxidative stabilities of 4-vinylguaiacol decarboxylated from ferulic acid and rice bran extract in oil and emulsion, MS Thesis., p 11, p 33-51, Chungnam National University, Daejeon, Korea(2015).
13 D. J. McClements, "Food emulsions: principles, practices, and techniques", 3rd ed., p 8-18, CRC Press, Boca Raton, FL, USA(2015).
14 J. W. Kim, Isolation of naturally-occuring surface-active substances in defatted rapeseed cake using a supercritical $CO_2$and their characterization in emulsion system, MS Thesis., p 1-2, Chungnam National University, Daejeon, Korea(2014).
15 A. D. M. Sorensen, J. Friel, J. K. Winkler-Moser, C. Jacobsen, D. Huidrom, N. Reddy, U. Thiyam-Hollander, Impact of endogenous canola phenolics on the oxidative stability of oil-in-water emulsions, Eur. J. Lipid Sci. Technol., 115(5), 501(2013).   DOI
16 E. Keowmaneechai, D. J. McClements, Influence of EDTA and citrate physicochemical properties of whey protein-stabilized oil-in-water emulsions containing TEX>$CaCl_2$, J. Agric. Food Chem., 50(24), 7145(2002).   DOI
17 D. J. McClements, Critical review of techniques and methodologies for characterization of emulsion stability, Crit. Rev. Food Sci. Nutr., 47(7), 611(2007).   DOI
18 O. Mengual, G. Meunier, I. Cayre, K. Puech, P. Snabre, Characterisation of instability of concentrated dispersions by a new optical analyser: the TURBISCAN MA 1000, Colloids Surf. A, 152(1-2), 111(1999).   DOI
19 A. Panya, M. Laguerre, C. Bayrasy, J. Lecomte, P. Villeneuve, D. J. McClements, E. A. Decker, An investigation of the versatile antioxidant mechanisms of action of rosmarinate alkyl esters in oil-in-water emulsions, J. Agric. Food Chem., 60(10), 2192(2012).
20 A. D. M. Sorensen, A. M. Haahr, E. M. Becker, L. H. Skibsted, B. Bergenståhl, L. Nilsson, C. Jacobsen, Interactions between Iron, phenolic compounds, emulsifiers, and pH in Omega-3-enriched oil-in-water emulsions, J. Agric. Food Chem., 56(5), 1740(2008).   DOI
21 A. Tzagoloff, Metabolism of sinapine in mustard plants. I. Degradation of sinapine into sinapic acid & choline, Plant physiology, 38(2), 202(1963).   DOI
22 A. Neish, Biosynthetic pathways of aromatic compounds, Annu. Rev. Plant Physiol., 11, 55(1960).   DOI
23 C. A. Barth, Rapeseed for human nutrition-present knowledge and future options, Proceedings of the 12th international rapeseed congress. Wuhan, China. vol 5, p 3-5, (2007).
24 K. ClauB, E. Roepenack-Lahaye, C. Bottcher, M. R. Roth, R. Welti, A. Erban, J. Kopka, D. Scheel, C. Milkowski, D. Strack, Over expression of sinapine esterase BnSCE3 in oilseed rape seeds triggers global changes in seed metabolism, Plant Physiology, 155(3), 1127(2011).   DOI
25 S. S. Pekkarinen, H. Stockmann, K. Schwarz, I. M. Heinonen, Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate, J. Agric. Food Chem., 47(8), 3036(1999).   DOI
26 H. Betzing, Process to obtain oily, highly purified phosphatidylcholines. US Patent 05/899,525 (1980).
27 E. Dickinson, "An Introduction to Food Colloids", eds., p. 1-29, Oxford University Press, Oxford, UK(1992).
28 G. L. Dashiell, Lecithin in food processing applications. In Lecithins: Sources Manufacture & Users. Szuhaj BF, eds., p. 213-224, American Oil Chemists Society, IL, USA(1989).
29 D. J. McClements, "Food emulsions: principles, practices, and techniques", 2nd ed., p 137, CRC Press, Boca Raton, FL, USA(2004).
30 P. M. Scocca, Utilization of lecithin, J. Am. Oil Chem. Soc., 53(6), 428(1976).   DOI
31 M. Faergemand, N. Krog, Using emulsifiers to improve food texture. In Texture in Food. McKenna B, eds., vol I, p 216-250, CRC Press, Boca Raton, FL, USA(2003).
32 J. S. Lee, H. S. Kim, C. H. Kim, Y. H. Jung, Y. J. Kang, Physicochemical and functional properties of rapeseed protein upon purification conditions, J. Korean Soc. Food Sci. Nutr., 20(6), 551(1991).
33 J. S. Chauhan, M. K. Tyagi, P. R. Kumar, P. Tyagi, M. Singh, S. Kumar, Breeding for oil and seed meal quality in rapeseed-mustard in India-A review, Agricultural Review, 23(2), 71(2002).
34 H. Kikuzaki, M. Hisamoto, K. Hirose, K. Akiyama, H. Taniguchi, Antioxidant properties of ferulic acid and its related compounds, J. Agric. Food Chem., 50(7), 2161(2002).   DOI