Singlet Oxygen-Related Photooxidative Stability and Antioxidant Changes of Diacylglycerol-Rich Oil Derived from Mixture of Olive and Perilla Oil
Article first published online: 11 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages C1185–C1191, November 2012
How to Cite
Kim, N. and Choe, E. (2012), Singlet Oxygen-Related Photooxidative Stability and Antioxidant Changes of Diacylglycerol-Rich Oil Derived from Mixture of Olive and Perilla Oil. Journal of Food Science, 77: C1185–C1191. doi: 10.1111/j.1750-3841.2012.02928.x
- Issue published online: 19 NOV 2012
- Article first published online: 11 OCT 2012
- MS 20120789 Submitted 6/5/2012, Accepted 7/20/2012.
- diacylglycerol-rich oil;
- singlet oxygen;
Abstract: This study investigated the oxidative stability and antioxidants changes in diacylglycerol (DAG)-rich oil under singlet oxygen. DAG-rich oil was derived from triacylglycerol (TAG) oil of extra virgin olive and perilla oil mixture by hydrolysis and re-esterification using lipases. The oxidation of oils was performed at 25 °C for 48 h under singlet oxygen produced with chlorophyll b under light, and was evaluated by headspace oxygen consumption and peroxide value (POV). The oxidation of DAG-rich oil was higher and faster in the co-presence of light and chlorophyll than in their single presence. DAG-rich oil was more oxidation-susceptible than TAG oil. There was no significant change in fatty acid and lipid subclass compositions in DAG-rich oil during the photooxidation. Tocopherols were degraded, whereas polyphenols weren't during phootooxidation of DAG-rich oil. The oxidation of DAG-rich oil was well-correlated with tocopherol contents, not with polyphenol contents, indicating that tocopherols were effective antioxidants in the singlet oxygen-related phootooxidation of DAG-rich oil. The results suggested that the oxidative stability of DAG-rich oil under singlet oxygen be improved by a precise control through retention of tocopherols.
Practical Application: The results of this study can be applied to the utilization of diacylglycerol oils to the area of functional edible oils with good oxidative stability.