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Effects of cis oleic and trans elaidic acids on oxidative stability in riboflavin and chlorophyll photosensitized oil-in-water emulsions

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Abstract

Effects of cis/trans free fatty acids on oxidative stability in riboflavin and chlorophyll photosensitized oil-in-water (O/W) emulsions were determined using analysis of depleted headspace oxygen and lipid hydroperoxide contents. Addition of cis/trans fatty acids significantly (p<0.05) accelerated consumption of headspace oxygen and formation of lipid hydroperoxides in O/W emulsions, compared with controls, indicating prooxidative properties of free fatty acids. Cis oleic acid is a more prooxidative factor than trans elaidic acid based on consumption of headspace oxygen under riboflavin photosensitization, while trans elaidic acid acted as a prooxidant for lipid hydroperoxides. Emulsions with oleic and elaidic acids under chlorophyll photosensitization did not show significant (p>0.05) changes in headspace oxygen and lipid hydroperoxide contents after 24 h of treatment. Prooxidative properties of free fatty acids in O/W emulsions were influenced by types of photosensitizer and assay.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419, Korea

    HyeJung Ka, BoRa Yi & JaeHwan Lee

  2. Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 25949, Korea

    Mi-Ja Kim

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  1. HyeJung Ka
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  2. BoRa Yi
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  3. Mi-Ja Kim
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  4. JaeHwan Lee
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Correspondence to JaeHwan Lee.

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Ka, H., Yi, B., Kim, MJ. et al. Effects of cis oleic and trans elaidic acids on oxidative stability in riboflavin and chlorophyll photosensitized oil-in-water emulsions. Food Sci Biotechnol 24, 1645–1648 (2015). https://doi.org/10.1007/s10068-015-0213-x

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  • DOI: https://doi.org/10.1007/s10068-015-0213-x

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