No 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. Table 5와 같다. 에멀젼에 함유된 인지방질은 PE와 PC로 주로 계 면층(98.90-99.33%)에 함유되어 있었고, 물층에는 소량 함유되어 있었다(1.07-1.28%). 대조군과 참기름을 첨가한 참치유 보강 에멀 젼의 PE 총 함량은 산화 전 각각 9,428, 9,554 mg/kg, PC 총 함 량은 각각 6,072, 6,163 mg/kg이었으나, 에멀젼의 광산화 중 유의 Keywords