Interaction effect of tocopherol homologs with peppermint extract on the iron-catalyzed oxidation of soybean oil-in-water emulsion

  • Jihee Kim
  • Eunok ChoeEmail author


Interaction between tocopherol homologs and peppermint extract added to oil-in-water emulsions was studied during iron-catalyzed oxidation. Emulsions consisted of tocopherol-stripped soybean oil and citrate buffer (4:6, w/w) with/without addition of peppermint extract (400 mg/kg) and α-, γ-, or δ-tocopherol (600 mg/kg), and were oxidized in the iron presence at 25 °C. Lipid oxidation of emulsions was evaluated based on hydroperoxide contents and p-anisidine values. Lipid oxidative stability of emulsions was improved by added peppermint extract, and co-added γ- and δ-tocopherols further reduced lipid oxidation, however, α-tocopherol increased it. Tocopherol contents did not change during oxidation. Polyphenol degradation in the emulsion with added peppermint extract was lower and slower by γ- and δ-tocopherols, however, α-tocopherol showed opposite results. The results suggest that co-addition of tocopherols to the emulsion containing peppermint extract shift a major role of polyphenols as antioxidants from scavenging lipid (peroxy) radicals to tocopherol radical scavenging.


Tocopherol homolog Peppermint extract Interaction Lipid oxidation Oil-in-water emulsion 



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

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.Department of Food and NutritionInha UniversityIncheonKorea

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