콩기름 속 토코페롤이 물속 기름 에멀션 지방질 자동 산화 중 페퍼민트 추출물의 산화 방지 활성에 미치는 영향

초록

Purpose: The effects of tocopherols on the iron-catalyzed lipid oxidative stability of soybean oil-in-water emulsion with a peppermint extract were studied. Methods: The emulsion consisted of tocopherol-stripped (TSSO) or refined, bleached and deodorized (RBDSO) soybean oil (40 g), citrate buffer (60 g, pH 4.0), and FeSO4 (0.5 mg) with/without a 75% ethanol extract (400 mg/kg) of peppermint (Mentha × piperita). Lipid oxidation was evaluated based on the hydroperoxide and p-anisidne values of the emulsion. Polyphenol compound and tocopherol contents were determined using a spectrophotometer and a HPLC, respectively. Results: Addition of peppermint extract significantly (p<0.05) decreased lipid oxidation of the TSSO emulsion, but showed no significant effect on the RBDSO emulsion. The polyphenol compounds in the emulsion with added peppermint extract were degraded, with higher degradation in the RBDSO emulsion with added peppermint extract than in the TSSO emulsion with the extract. On the other hand, tocopherol contents of the emulsions were not changed significantly, due possibly to the regeneration of tocopherols by polyphenol compounds. Conclusions: The peppermint extract decreased the lipid oxidation of a soybean oil-in-water emulsion via direct reaction of its polyphenol compounds on the TSSO emulsion lipids. The main role of polyphenol compounds of the extract in the RBDSO emulsion was to regenerate tocopherols, which indirectly reduced the level of lipid oxidation.

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