Photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water

被引：36

作者：

Khan, MA ^{[1
]}

Shahidi, F ^{[1
]}

机构：

[1] Mem Univ Newfoundland, Dept Biochem, St Johns, NF A1B 3X9, Canada

来源：

FOOD CHEMISTRY | 2002年 / 79卷 / 01期

基金：

加拿大自然科学与工程研究理事会;

关键词：

borage oil; evening primrose oil; nutritional oils; oil-in-water emulsion; photooxidation; stripped oil;

D O I：

10.1016/S0308-8146(02)00176-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Minor components in edible oils affect both their autooxidative and photooxidative stabilities. Thus, stripping of minor components may influence stability of oils being studied. The impact of natural endogenous pigments on photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water was studied. Peroxide values (PV) of non-stripped borage and evening primrose oils and their emulsions in water were significantly (P<0.05) higher than corresponding values for stripped oils and their emulsions in water. A similar trend was observed when considering hexanal contents of bulk oils and their corresponding oil-in-water emulsions. These results indicate that minor components, especially endogenous chlorophylls, play a major role in the photooxidation of borage and evening primrose oils and their emulsions in water. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：47 / 53

页数：7

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