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Effect of Soy‐Derived Phospholipid on the Autoxidation of Canola Oil in a Water/Oil Emulsion
Author(s) -
Choe Jeesu,
Choe Eunok
Publication year - 2016
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/s11746-016-2855-0
Subject(s) - chemistry , autoxidation , emulsion , phospholipid , phosphatidylethanolamine , antioxidant , phosphatidylcholine , chromatography , lipid oxidation , food science , organic chemistry , biochemistry , membrane
The effects of addition of soy‐derived phosphatidylcholine (PC), phosphatidylethanolamine (PE), or phosphatidylinositol (PI) and the contribution of their structural segment during iron‐catalyzed autoxidation of canola oil in a water/oil (W/O) (1:1, w/w) emulsion were studied by headspace oxygen consumption using gas chromatography and hydroperoxide production by the ferric thiocyanate method. The phospholipid content was monitored by high performance liquid chromatography. Addition of PC and PE significantly ( p < 0.05) improved the oxidative stability of the oil in the emulsion by decelerating headspace oxygen consumption and hydroperoxide production, with the PC having higher antioxidant effect. All phospholipids were degraded during autoxidation of the emulsion, with higher sensitivities of the PE and PC than the PI. Among the structural segments, ethanolamine and phosphoric acid significantly contributed to the antioxidant activity, while inositol showed little effect. Linoleic acid and choline showed the highest antioxidant activity at 350 mg/kg. The results suggest that hydrogen donation and a physical barrier to oxygen contribute to the antioxidant activity of PE and PC in the W/O emulsion, respectively.