Improvement of the lipid oxidative stability of soybean oil-in-water emulsion by addition of daraesoon (shoot of Actinidia arguta) and samnamul (shoot of Aruncus dioicus) extract

• Published in: Food science and biotechnology pp. 113 - 119
• Main Authors: 김지희, 최은옥
• Format: Journal Article
• Language: English
• Published: 한국식품과학회 01.02.2017
• Subjects: 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0015-4

The effect of 75% ethanol extract of daraesoon and samnamul (200 mg/kg) on the lipid oxidation of soybean oil-in-water (4:6, w/w) emulsion containing iron (5 mg/kg) in dark conditions at 25°C was studied by determining headspace oxygen and hydroperoxide contents. Polyphenol, carotenoid, and chlorophyll contents were also evaluated using spectrophotometry. The headspace oxygen contents were higher and hydroperoxide contents were lower (p<0.05) in the emulsions with added daraesoon and samnamul extracts compared with the control emulsion without the extract. The antioxidant activity of the daraesoon and samnamul extracts in the lipid oxidation of the emulsions was comparable to that of dibutylhydroxytoluene at 200mg/kg. Polyphenols, carotenoids, and chlorophylls were degraded during oxidation of the emulsions, possibly due to a role of the antioxidants. The results suggest that contribution to the improved lipid oxidative stability of the emulsion with added samnamul and daraesoon would be due to polyphenols and pigments, respectively. KCI Citation Count: 8