Oxidative Comparison of Emulsion Systems from Fish Oil-Based Structured Lipid versus Physically Blended Lipid with Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Extracts
详细信息 查看全文
- 作者：Lu-Jing Gan ; Dan Yang ; Jung-Ah Shin ; Sun-Ju Kim ; Soon-Taek Hong ; Jeung Hee Lee ; Chang-Keun Sung ; Ki-Teak Lee
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：January 11, 2012
- 年：2012
- 卷：60
- 期：1
- 页码：467-475
- 全文大小：333K
- 年卷期：v.60,no.1(January 11, 2012)
- ISSN：1520-5118
文摘
The effects of the purple-fleshed sweet potato extract (PFSPE) on oxidation stabilities of a model oil-in-water emulsion prepared with enzymatically synthesized fish oil鈥搒oybean oil structured lipid (SL) versus physically blended lipid (PBL) without modification were evaluated. The anthocyanins in PFSPE were analyzed and identified by HPLC-MS. The fatty acid composition of SL was similar to that of PBL, except palmitic acid (1.48 in PBL and 9.61% in SL) and linoleic acid (62.47 in PBL and 49.58% in SL). Peonidin 3-caffeoylsophoroside-5-glucoside, peonidin-3-(6鈥?6鈥?caffeoylferuloylsophoroside)-5-glucoside, peonidin-dicaffeoylsophoroside-5-glucoside, peonidin 3-(6鈥?6鈥?caffeoyl-p-hydroxybenzoylsophoroside)-5-glucoside were identified as the major anthocyanin compounds in PFSPE. Different levels (200, 500, 1000 ppm) of PFSPE were added into both SL- and PBL-based emulsions, with 200 ppm catechin as comparison. Oxidation was monitored by measuring the peroxide value and thiobarbituric acid reactive substances. The antioxidant activity of PFSPE increased with an increased concentration, the concentration of 1000 ppm showed high antioxidant ability similar to that of catechin in both PBL- and SL-based oil-in-water emulsions. It is notable that the SL-based emulsion appeared to have better oxidative stability than the PBL-based emulsion.