Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(9): 1195-1203
Distribution of aldehydes compared to other oxidation parameters in oil matrices during autoxidation
ChanHyung Kim1 • Seungbeen Jo1 • SungHwa Kim1 • Mi-Ja Kim2 • JaeHwan Lee1
1 Department of Food Science and Biotechnology, Sungkyunkwan University, 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
Distribution of aldehydes between headspace (HS) and inner matrix (IM) of bulk oil or oil-in-water (O/W) emulsion was determined and contents of aldehydes were compared with other oxidation parameters in soybean oil or O/W emulsion during 50 °C autoxidation. Bulk oil matrix had higher portion of IM aldehydes than O/W emulsion. HS aldehydes in O/W emulsion reflected aldehyde content better than in bulk oil. Moisture content in soybean oil increased distinctively before the generation of oxidation products including hydroperoxides and volatiles. HS aldehydes and other oxidation parameters were simultaneously increased in soybean oil. In case of O/W emulsion, HS aldehydes had a sudden increase point while lipid hydroperoxides and conjugated did not show such increase during autoxidation. HS aldehydes reflected oxidation stage better in O/W emulsion than in bulk oil based on partition distribution and linear changes during autoxidation.
Aldehyde · Distribution · Oxidation parameter · Bulk oil · Oil-in-water emulsion
Food Science and Biotechnology 2021 ; 30(9): 1195-1203