Browse > Article
http://dx.doi.org/10.9724/kfcs.2017.33.3.275

Effect of Sannamul and Herb Extract Addition on the Photooxidation of Soybean Oil Emulsion  

Song, Aerim (Department of Food and Nutrition, Inha University)
Choe, Eunok (Department of Food and Nutrition, Inha University)
Publication Information
Korean journal of food and cookery science / v.33, no.3, 2017 , pp. 275-284 More about this Journal
Abstract
Purpose: This study was performed to evaluate the effects of sannamul or herb extract addition to a soybean oil-in-water emulsion during photooxidation in the presence of chlorophyll. Methods: The emulsion mainly consisted of purified soybean oil and citric acid buffer (pH 4.0) at a weight ratio of 4 to 6, with chlorophyll a addition at 6 mg/kg. Ethanol extract of daraesoon, samnamul, basil, or peppermint was selectively added to the emulsion at 400 mg/kg, and emulsions in glass serum bottles were oxidized at $5^{\circ}C$ under 2,600 lux light for 48 hours. Lipid oxidation of the emulsions was evaluated based on determination of headspace oxygen content, peroxide value, and p-anisidine value. Pigments and antioxidants were also monitored. Results: The emulsion with added samnamul extract with high contents of polyphenols and low chlorophyll content showed lower oxygen consumption, peroxide values, and p-anisidine values, whereas basil and peppermint extracts with high chlorophyll contents increased photooxidation. Chlorophylls were degraded during photooxidation of the emulsions, and the degradation rate was highest in the emulsion with added samnamul extract. Conclusion: The high antioxidant activity of samnamul extract in the photooxidation of soybean oil-in-water emulsion could be due to low chlorophyll content, high concentrations of polyphenol compounds in the extract, as well as rapid degradation of chlorophylls during oxidation.
Keywords
photooxidation of emulsion; daraesoon; samnamul; basil; peppermint;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Choe E, Min DB. 2005. Chemistry and reactions of reactive oxygen species in foods. J Food Sci 70(9):R142-R159.   DOI
2 Choe E, Min DB. 2009. Mechanisms of antioxidants in the oxidation of foods. Compr Rev Food Sci Food Saf 8(4):345-358.   DOI
3 Choe J, Choe E. 2013. Effects of chlorophyll addition and light on the oxidative stability and antioxidant changes of perilla oil emulsion. Korean J Food Cook Sci 29(1):53-62.   DOI
4 Chung HY, Kim HB. 2000. In vitro studies on the superoxide scavenging activities, the cytotoxic and the immunomodulating effects of thirteen kinds of herbal extracts. Korean J Food Sci Technol 32(3):699-705.
5 Derakhshani Z, Hassani A, Pirzad A, Abdollahi R, Dalkani M. 2012. Evaluation of phenolic content and antioxidant capacity in some medicinal herbs cultivated in Iran. Botanica Serbica 36(2):117-122.
6 Frankel EN, Huang SW, Aeschbach R, Prior E. 1996. Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid, in bulk oil and oil-inwater emulsion. J Agric Food Chem 44(1):131-135.   DOI
7 Gomez-Coronado DJM, Ibanez E, Ruperez FJ, Barbas C. 2004. Tocopherol measurement in edible products of vegetable origin. J Chromatogr A 1054(1):227-233.   DOI
8 Kopsell DA, Kopsell DE, Curran-Celentano J. 2005. Carotenoid and chlorophyll pigments in sweet basil grown in the field and greenhouse. HortSci 40(5):1230-1233.
9 Im KH. 2010. Effects of acid treatments on chlorophyll, carotenoid and anthocyanin contents in Arabidopsis. Res Plant Dis 16(1):81-85.   DOI
10 Kim J, Choe E. 2016. Effects of selected herb extracts on ironcatalyzed lipid oxidation in soybean oil-in-water emulsion. Food Sci Biotechnol 25(4):1017-1022.   DOI
11 Krasovsky AA. 1979. Photoluminescence of singlet oxygen in pigment solutions. Photochem Photobiol 29(1):29-36.   DOI
12 Kwak CS, Lee JH. 2014. In vitro antioxidant and anti-inflammatory effects of ethanol extracts from sprout of evening primrose (Oenothera laciniata) and gooseberry (Actinidia arguta). J Korean Soc Food Sci Nutr 43(2):207-215.   DOI
13 Lee J, Choe E. 2009. Effects of phosphatidylcholine and phosphatidylethanolamine on the photooxidation of canola oil. J Food Sci 74(6):481-486.   DOI
14 Lee SH, Choe E, Lee HG, Park GH. 2001. Factors affecting the components of chlorophyll pigment in spinach during storage. J Korean Soc Agric Chem Biotechnol 44(2):73-80.
15 Ahn H, Choe E. 2016. Content changes of pigments and antioxidants of dried samnamul (Aruncus dioicus) and daraesoon (Actinidia arguta) during rehydration and high temperature cooking. Korean J Food Cook Sci 32(4):383-389.   DOI
16 Lee Y, Choe E. 2011. Interaction of phosphatidylcholine and ${\alpha}$-tocopherol on the oxidation of sunflower oil and content changes of phosphatidylcholine and tocopherol in the emulsion under singlet oxygen. J Food Sci 76(3):498-503.   DOI
17 Schwartz SJ, von Elbe JH. 1983. Kinetics of chlorophyll degradation to pyropheophytin in vegetables. J Food Sci 48(4):1303-1306.   DOI
18 Straumite E, Kruma Z, Galoburda R. 2015. Pigments in mint leaves and stems. Agron Res 13(4):1104-1111.
19 Triantaphyllou K, Blekas G, Boskou D. 2001. Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae. Int J Food Sci Nutr 52(4):313-317.   DOI
20 Young AJ, Lowe GM. 2001. Antioxidant and prooxidant properties of carotenoids. Arch Biochem Biophys 385(1):20-27.   DOI
21 Ahn H, Chung L, Choe E. 2015. In vitro antioxidant activity and ${\alpha}$-glucosidase and pancreatic lipase inhibitory activities of several Korean sanchae. Korean J Food Sci Technol 47(2):164-169.   DOI
22 An S, Lee E, Choe E. 2014. Improvement of chlorophyllphotosensitized oxidation of fish oil-enriched emulsion by sesame oil addition and antioxidant content changes. Korean J Food Sci Technol 46(2):127-134.   DOI
23 AOAC. 2006. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Arlington, VA, USA. Method 970.64.
24 AOCS. 2006. Official methods and recommended practices of the American Oil Chemist's Society. 4th ed. AOCS Press, Champaign, IL, USA. Cd 18-90.