Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Improvement of Chlorophyll-photosensitized Oxidation of Fish Oil-enriched Emulsion by Sesame Oil Addition and Antioxidant Content Changes

참기름 첨가에 의한 어유 보강 에멀젼의 클로로필에 의한 광산화 개선 효과와 산화 방지제 함량 변화

  • An, Sojin (Department of Food and Nutrition, Inha University) ;
  • Lee, Edwald (Department of Food and Nutrition, Inha University) ;
  • Choe, Eunok (Department of Food and Nutrition, Inha University)
  • Received : 2013.08.21
  • Accepted : 2013.12.15
  • Published : 2014.04.30
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Abstract

This study was performed to evaluate the effects of sesame oil addition to a tuna oil-enriched emulsion during chlorophyll-photosensitized oxidation. The emulsion principally consisted of tocopherol-stripped canola and tuna oil with or without sesame oil, acetic acid, phospholipids, and xanthan gum. Chlorophyll b was added to promote the production of singlet oxygen upon exposure to light. The oxidation of oil in the emulsion was evaluated by determining the peroxide value (POV) and conjugated dienoic acid (CDA) contents. Concentrations of minor compounds in the emulsion were monitored. Increasing POV and CDA contents in the emulsion were paralleled with decreased docosahexaenoic acid during oxidation, and oxidation was inhibited by the addition of sesame oil. Chlorophyll, polyphenols, tocopherol, and phospholipids were degraded during oxidation of the emulsion; however, their degradation was slowed down by the addition of sesame oil. Lignans in the emulsions containing added sesame oil were barely changed, suggesting that they quenched singlet oxygen physically. Polyphenols were the most effective in improving the stability of tuna oil-enriched emulsions during chlorophyll-photosensitized oxidation.

참치유 보강 에멀젼에 첨가된 참기름은 클로로필의 존재 하에 $25^{\circ}C$, 1,700 lux의 빛에서 에멀젼 유지의 광산화를 유의하게 감소시켰다. 또한 참기름의 첨가는 에멀젼의 광산화 중 산성 조건에서 클로로필로부터 전환된 페오피틴의 분해속도를 낮추어 일중항산소 생성이 많았을 가능성에도 불구하고 일중항산소와 라디칼 소거능을 가진 인지방질, 토코페롤, 폴리페놀 화합물을 제공함으로써 참치유 보강 에멀젼 유지의 산화안정성을 개선하였으며 인지방질, 토코페롤에 비해 폴리페놀 화합물이 더 큰 영향을 주었다. 리그난 화합물은 에멀젼의 광산화 중 변화를 보이지 않아 물리적 기전에 의한 일중항산소 소거 작용을 암시하였다.

Keywords

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