Interaction of Phosphatidylcholine and α-Tocopherol on the Oxidation of Sunflower Oil and Content Changes of Phosphatidylcholine and Tocopherol in the Emulsion under Singlet Oxygen
Article first published online: 6 APR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages C498–C503, April 2011
How to Cite
Lee, Y. and Choe, E. (2011), Interaction of Phosphatidylcholine and α-Tocopherol on the Oxidation of Sunflower Oil and Content Changes of Phosphatidylcholine and Tocopherol in the Emulsion under Singlet Oxygen. Journal of Food Science, 76: C498–C503. doi: 10.1111/j.1750-3841.2011.02096.x
- Issue published online: 6 APR 2011
- Article first published online: 6 APR 2011
- MS 20101313 Submitted 11/19/2010, Accepted 1/14/2011.
- singlet oxygen oxidation;
Abstract: Interaction of phosphatidylcholine (PC) and α-tocopherol (α-Toc) on the oxidation of oil in the emulsion consisting of sunflower oil and water under singlet oxygen at 25 °C was studied by determining peroxide value (PV) and conjugated dienoic acid (CDA) contents. Singlet oxygen was produced by chlorophyll b under 1700 lux. Single addition of PC or α-Toc decreased the values of peroxides and CDAs of oil in the emulsion via singlet oxygen quenching. PC and α-Toc showed simply additive interaction in decreasing the singlet oxygen oxidation of oil in the emulsion. α-Toc was a physical quencher of singlet oxygen in the emulsion, but PC involved chemical quenching in the antioxidant action. Chlorophyll and PC contents were decreased in the emulsion under singlet oxygen, while α-Toc was not. α-Toc protected chlorophyll and PC from degradation, and was a more important component than PC in the oil oxidation under singlet oxygen in the emulsion.