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

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Abstract

The effects of tea catechin and α-tocopherol addition (1 mM) on the oxidative stability of oleic and linolenic acid-rich diacylglycerol (DAG) oil derived from an extra virgin olive oil and perilla oil mixture (6:4, w/w) were evaluated. Oil was oxidized at 50°C for 10 days, after which oxidation was evaluated based on headspace oxygen consumption and peroxide values (POV). The polyphenol and tocopherol contents were also monitored. Addition of catechin did not affect the oxygen consumption or POV of DAG oil, whereas α-tocopherol acted as a prooxidant. Addition of antioxidants had no significant (p>0.05) effect on the fatty acid composition of the oil. Degradation of γ-tocopherol during oil oxidation was inhibited by addition of α-tocopherol, and addition of antioxidants inhibited polyphenol degradation. The autoxidative stability of DAG oil can be improved using polar rather than non-polar antioxidants.

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Authors and Affiliations

  1. Department of Food and Nutrition, Inha University, Incheon, 402-751, Korea

    Leejin Jung, Edwald Lee & Eunok Choe

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  1. Leejin Jung
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  2. Edwald Lee
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  3. Eunok Choe
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Correspondence to Eunok Choe.

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Jung, L., Lee, E. & Choe, E. Effects of catechin and α-tocopherol addition on the autoxidative stability of diacylglycerol oil derived from an olive oil and perilla oil mixture. Food Sci Biotechnol 23, 1793–1798 (2014). https://doi.org/10.1007/s10068-014-0245-7

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  • DOI: https://doi.org/10.1007/s10068-014-0245-7

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