Abstract
Effects of cis/trans free fatty acids on oxidative stability in riboflavin and chlorophyll photosensitized oil-in-water (O/W) emulsions were determined using analysis of depleted headspace oxygen and lipid hydroperoxide contents. Addition of cis/trans fatty acids significantly (p<0.05) accelerated consumption of headspace oxygen and formation of lipid hydroperoxides in O/W emulsions, compared with controls, indicating prooxidative properties of free fatty acids. Cis oleic acid is a more prooxidative factor than trans elaidic acid based on consumption of headspace oxygen under riboflavin photosensitization, while trans elaidic acid acted as a prooxidant for lipid hydroperoxides. Emulsions with oleic and elaidic acids under chlorophyll photosensitization did not show significant (p>0.05) changes in headspace oxygen and lipid hydroperoxide contents after 24 h of treatment. Prooxidative properties of free fatty acids in O/W emulsions were influenced by types of photosensitizer and assay.
| Original language | English |
|---|---|
| Pages (from-to) | 1645-1648 |
| Number of pages | 4 |
| Journal | Food Science and Biotechnology |
| Volume | 24 |
| Issue number | 5 |
| DOIs | |
| State | Published - 1 Oct 2015 |
Keywords
- free fatty acid
- oil-in-water emulsion
- oxidative stability
- photosensitization
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