Effects of catechin and α-tocopherol addition on the autoxidative stability of diacylglycerol oil derived from an olive oil and perilla oil mixture

Jung, Leejin; Lee, Edwald; Choe, Eun Kyung

doi:10.1007/s10068-014-0245-7

Cited by 9 publications

(8 citation statements)

References 27 publications

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“…The fatty acid compositions of the vegetable oils (frying medium) were analyzed using a GC with a flame ionization detector (Younglin M600D, Younglin Co., Ltd., Anyang, Korea) after methylation with 14% BF 3 in methanol [13]. An HP-Innowax column (30 m 9 0.53 mm, 1.0 lm thick; Agilent, Böblingen, Germany) was used.…”

Section: Determination Of Fatty Acid Composition Of Frying Oil and Gimentioning

confidence: 99%

Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil

Jung

Choe

2017

Food Sci Biotechnol

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The effect of frying oil on the lipid oxidation, antioxidants, and in vitro antioxidant activity of gim bugak was studied. Bugak was prepared by pan-frying at 180 °C in unroasted sesame, soybean, extra virgin olive, or palm oil. The degree of lipid oxidation based on conjugated dienoic acid and -anisidine values was higher in the bugak fried in soybean or sesame oil with high contents of polyunsaturated fatty acids and tocopherols. However, the oil oxidation was lower in olive and palm oils, which showed higher degradation of tocopherols and polyphenols than in sesame or soybean oil during frying. Although the bugak fried in palm oil contained less antioxidants than that fried in soybean or sesame oil, the in vitro antioxidant activity was not different ( > 0.05). Results suggest that palm oil can replace unroasted sesame oil for the preparation of gim bugak with improved lipid oxidative stability and health functionality.

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Section: Determination Of Fatty Acid Composition Of Frying Oil and Gimentioning

confidence: 99%

Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil

Jung

Choe

2017

Food Sci Biotechnol

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“…An increase in the percentage of matcha (rich in catechins) in the spray-dried powders enhanced the protection of these fatty acids. In another study, the incorporation of tea catechin (1 mM) or α-tocopherol (1 mM) in an oleic and linolenic acid–rich diacylglycerol oil, had no effect on the fatty acid composition of oil during a 10-day storage at 60 °C [ 52 ]. Similar to the results observed in this study for control and α-tocopherol-supplemented samples, Phung et al [ 53 ] reported an 8% decrease in EPA and DHA contents of hoki liver oil after 30 days of continuously bubbling the oil with oxygen gas and a 7% decrease when the oil was stored in an oven at 50 °C for 30 days.…”

Section: Resultsmentioning

confidence: 99%

“…The differences in the rate of degradation of tocopherols are associated with their bond dissociation energy, which is in the order α < γ < δ and thus, α-tocopherol has a higher antioxidant activity followed by γ-tocopherol and then δ-tocopherol [ 58 , 59 ]. Accordingly, the rate of degradation was higher for α-tocopherol than for the γ-isomer in an oleic and linolenic acid-rich diacylglycerol oil, indicating a lesser stability for α-tocopherol [ 52 ]. The degradation of tocopherols in GTE1000 began after most of the catechins had been depleted.…”

Section: Resultsmentioning

confidence: 99%

Green Tea Extract Enhances the Oxidative Stability of DHA-Rich Oil

et al. 2021

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Docosahexaenoic acid (DHA) is one of the most important omega-3 polyunsaturated fatty acids, with proven health-promoting properties. However, oils with a very high content in DHA (DHAO) are extremely susceptible to oxidation, which affects shelf stability and limits incorporation in food products. Green tea extracts (GTE) are potential candidates for the protection of these oils, but their use in such oils has not been previously reported. This study investigated the effect of GTE (160 ppm, 400 ppm, 1000 ppm) and α-tocopherol (80 ppm, 200 ppm, 500 ppm) on the oxidative stability of a DHAO over a 9-week storage at 30 °C. The oxidative status was monitored during storage by the measurement of peroxide value (PV) and p-anisidine value (p-AV). Changes in eicosapentaenoic acid (EPA) and DHA content, as well as in catechins and tocopherol contents, were also evaluated. The addition of GTE enhanced the oxidative stability of DHAO by reducing the formation of peroxides and secondary oxidation products, whereas α-tocopherol had no significant effect on the PV of oil during storage but led to a significantly higher p-AV. The EPA and DHA content of DHAO was stable in GTE-supplemented samples whereas a decrease was observed in the control and α-tocopherol-supplemented samples. GTE also delayed the degradation of tocopherols initially present in the oil, while catechins resulting from the addition of GTE decreased progressively during the storage period.

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“…Zum Beispiel ist 2‐ O ‐α‐ d ‐Glucopyranosyl‐ l ‐ascorbat ( 268 ) ein bioverfügbares und stabiles Derivat der Ascorbinsäure, das von Bedeutung für die Nahrungsmittel‐, Getränke‐ und Kosmetikindustrie ist [256] . Die chemische Konjugation von Glykanen an Kernstrukturen ist eine große Herausforderung, während die Biokatalyse Glykosylierungen im Ein‐Schritt‐Verfahren mit hoher Selektivität und ohne Schutzgruppen ermöglichen kann [257] . Ein typisches Beispiel ist die Generierung des Zuckers 268 direkt aus Ascorbinsäure mithilfe der Cyclodextrin‐Glykosyltransferase (CGTase), welche die Übertragung von α‐Glucose aus Stärke auf eine Reihe von Alkoholen, wie z.…”

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