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Effect of Ascorbic Acid or Acyl Ascorbate on the Stability of Catechin in Oil‐In‐Water Emulsion
Author(s) -
Watanabe Yoshiyuki,
Suzuki Takahiro,
Nakanishi Hirofumi,
Sakuragochi Ayumi,
Adachi Shuji
Publication year - 2012
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-011-1913-x
Subject(s) - ascorbic acid , chemistry , emulsion , catechin , polyphenol , chromatography , degradation (telecommunications) , organic chemistry , oil droplet , antioxidant , food science , telecommunications , computer science
The degradation of (+)‐catechin in an oil‐in‐water emulsion using methyl dodecanate as an oil phase with or without ascorbic acid or acyl ascorbate was kinetically examined at 40 °C. The rate constant, k , of the first‐order kinetics for the degradation with ascorbic acid or octanoyl ascorbate depended on the added amount, whereas the k value with hexadecanoyl ascorbate was independent of the amount. The k value for a smaller oil droplet with each ascorbate was lower than that for a larger oil droplet. Catechin did not partition well into the methyl dodecanate phase, but did adsorb slightly onto the interface between the methyl dodecanate and water. The suppressive effect of acyl ascorbate on the catechin degradation in the emulsion was lower than that of hydrophilic ascorbic acid at the low concentration, but the peroxidative ability also was lower. Most of the catechin molecules in the emulsion degraded in the water phase. The catechin degradation in the emulsion with small oil droplets depended on the acyl chain length of the ascorbates more than in large oil droplets.