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

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Abstract

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.

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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 & Future Planning (NRF-2015R1C1A2A01053245).

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  1. Department of Food and Nutrition, Inha University, 100 Inha-ro, Michuhol-gu, 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. Interaction effect of tocopherol homologs with peppermint extract on the iron-catalyzed oxidation of soybean oil-in-water emulsion. Food Sci Biotechnol 28, 1679–1685 (2019). https://doi.org/10.1007/s10068-019-00613-9

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