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Effect of Polyphenolic Compounds from Green Tea Leaves on Production of Hydroperoxide for Lipid Oxidation in Corn Oil-in-Water Emulsion  

Cho, Young-Je (Department of Food Engineering, Sangju National University)
Kim, Byung-Gyu (Department of Food Engineering, Sangju National University)
Chun, Sung-Sook (Department of Food Science & Technology, Yeungnam University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.1, 2004 , pp. 19-24 More about this Journal
Abstract
Effect of polyphenolic compounds from green tea leaves and surfactant micelles on lipid oxidation in corn oil-in-water emulsion (O/W) wag determined. Concentrations of polyphenolic compound and surfactant in continuous phase of O/W were measured. Particle size of O/W with 17 mM Brij 700 and 5% corn oil increased with increasing concentration of polyphenolic compound (100-200 ppm). Concentration of surfactant in the continuous phase was lower than that of control. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace hexanal, in O/W emulsions containing polyphenolic compounds decreased with increasing concentration of polyphenolic compounds (100-200 ppm). Inhibition of hydroperoxide and headspace hexanal produced via lipid oxidation by polyphenolic compounds in O/W was BHT>procyanidin B3-3-O-gallate>(+)-gallocatechin >(+)-catechin.
Keywords
polyphenolic compounds; hydroperoxide; emulsion;
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