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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(4): 479-486
Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine on moisture content and oxidative stability in soybean oil–water system at different interfaces
YongJun Kwon1 • Seungbeen Jo1 • HeeSun Na1 • SungHwa Kim1 • Mi-Ja Kim2 • JaeHwan Lee1
1 Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419, Republic of Korea 2 Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
ABSTRACT
Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) on the oxidative stability were determined in soybean oil–water system at different locations including at the interface of air–oil, in the middle of oil, and at the interface of oil–water. Also, profile changes of tocopherols were determined during UV irradiation for 18 days. Although no significant changes in tocopherol profiles were observed at three different locations irrespective of DOPC from 0 to 1250 lmol/kg oil, addition of DOPC increased total tocopherols, α-tocopherol, and γ-tocopherol whereas content of β + γ tocopherols did not increase at any locations. Moisture content in water–oil interface was higher than other locations while those were not consistent at different DOPC concentration. Added DOPC significantly decreased oxidative stability from 250 to 830 μmol/ kg oil compared to controls (p < 0.05) whereas 1250 μmol/kg oil DOPC increased oxidative stability. Stabilities of tocopherols especially α-tocopherol were lower in oil–water system than those in bulk oil at UV irradiation.
KEYWORD
Interface · Tocopherol profile · Phospholipid · Oxidative stability · UV irradiation
Food Science and Biotechnology 2020 ; 29(4): 479-486
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