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Chemical Stability of the Lipid Phase in Concentrated Beverage Emulsions Colored with Natural β‐Carotene
Author(s) -
Szterk Arkadiusz,
Roszko Marek,
Górnicka Ewa
Publication year - 2013
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/s11746-012-2194-8
Subject(s) - chemistry , emulsion , carotenoid , pigment , food science , peroxide value , lipid oxidation , canola , linseed oil , peroxide , antioxidant , chromatography , organic chemistry
The aim of this study was to examine the oxidation of selected plant oils in concentrated beverage emulsions colored with natural β‐carotene. Carotenoid preparations obtained from carrots were dissolved in cold‐pressed linseed oil, refined canola oil, and refined palm olein. Oxidative stability of the lipids was examined with and without addition of the pigment to the oil/water (O/W) emulsion. Carotenoid/lipid hydro peroxide (LOOH) concentration was evaluated using two different methods: LOOH + Fe 2+ reaction connected with a colored complex of ammonium thiocyanate determined with the help of a spectrophotometer, and LOOH determined with the help of a chemiluminometer. It was shown that oxidation rate of lipids in the O/W emulsions strongly depended on chemical composition of the lipid fraction (type of oil used). Presence of the carotenoid pigment increased the rate. Therefore, if a carotenoid‐containing emulsion is to be stable, it should be based on oils of a high oxidative stability.