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Effect of the pH on the lipid oxidation and polyphenols of soybean oil-in-water emulsion with added peppermint (Mentha piperita) extract in the presence and absence of iron

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Abstract

This study evaluated the pH effect on the lipid oxidation and polyphenols of the emulsions consisting of soybean oil, citric acid buffer (pH 2.6, 4.0, or 6.0), and peppermint (Mentha piperita) extract (400 mg/kg), with/without FeSO4. The emulsions in tightly-sealed bottles were placed at 25 °C in the dark, and lipid oxidation and polyphenol contents and composition were determined. The lipid oxidation was high in the emulsions at pH 4.0 in the absence of iron, however, iron addition made them more stable than the emulsions at pH 2.6 or 6.0. Total polyphenols were remained at the lowest content during oxidation in the emulsions at pH 4.0, and iron reduced and decelerated polyphenol degradation. The results strongly suggest that polyphenols contributed to decreased lipid oxidation of the emulsion via radical scavenging and iron-chelation, and rosmarinic acid along with catechin, caffeic acid, and luteolin were key polyphenols as radical scavengers in the extract.

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Acknowledgements

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT and Future Planning (NRF-2015R1C1A2A01053245).

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  1. Department of Food and Nutrition, Inha University, 100 Inha-ro, Namku, Incheon, 22212, Korea

    Jihee Kim & Eunok Choe

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  1. Jihee Kim
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  2. Eunok Choe
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Correspondence to Eunok Choe.

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Kim, J., Choe, E. Effect of the pH on the lipid oxidation and polyphenols of soybean oil-in-water emulsion with added peppermint (Mentha piperita) extract in the presence and absence of iron. Food Sci Biotechnol 27, 1285–1292 (2018). https://doi.org/10.1007/s10068-018-0324-2

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  • DOI: https://doi.org/10.1007/s10068-018-0324-2

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