Interaction effect of tocopherol homologs with peppermint extract on the iron-catalyzed oxidation of soybean oil-in-water emulsion

• Published in: Food science and biotechnology Vol. 28; no. 6; pp. 1679 - 1685
• Main Authors: Kim, Jihee, Choe, Eunok
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.12.2019; Springer Nature B.V; 한국식품과학회
• Subjects: alpha-tocopherol; Anisidine; Antioxidants; biotechnology; Chemistry; Chemistry and Materials Science; citrates; Citric acid; Emulsions; Food Science; Homology; Iron; Lipid peroxidation; Lipids; Mentha piperita nothosubsp. piperita; Nutrition; Oils & fats; Oxidation; oxidative stability; Peppermint; Polyphenols; Scavenging; Soybean oil; Soybeans; Stability analysis; Tocopherol; Tocopherols; Vegetable oils; Vegetables; 식품과학; Tocopherol homolog; Peppermint extract; Interaction; Oil-in-water emulsion; Lipid oxidation
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-019-00613-9

Interaction between tocopherol homologs and peppermint extract added to oil-in-water emulsions was studied during iron-catalyzed oxidation. Emulsions consisted of tocopherol-stripped soybean oil and citrate buffer (4:6, w/w) with/without addition of peppermint extract (400 mg/kg) and α-, γ-, or δ-tocopherol (600 mg/kg), and were oxidized in the iron presence at 25 °C. Lipid oxidation of emulsions was evaluated based on hydroperoxide contents and p -anisidine values. Lipid oxidative stability of emulsions was improved by added peppermint extract, and co-added γ- and δ-tocopherols further reduced lipid oxidation, however, α-tocopherol increased it. Tocopherol contents did not change during oxidation. Polyphenol degradation in the emulsion with added peppermint extract was lower and slower by γ- and δ-tocopherols, however, α-tocopherol showed opposite results. The results suggest that co-addition of tocopherols to the emulsion containing peppermint extract shift a major role of polyphenols as antioxidants from scavenging lipid (peroxy) radicals to tocopherol radical scavenging.