Distribution of aldehydes compared to other oxidation parameters in oil matrices during autoxidation

• Published in: Food science and biotechnology Vol. 30; no. 9; pp. 1195 - 1203
• Main Authors: Kim, ChanHyung, Jo, Seungbeen, Kim, SungHwa, Kim, Mi-Ja, Lee, JaeHwan
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.09.2021; Springer Nature B.V; 한국식품과학회
• Subjects: Aldehydes; Autoxidation; Chemistry; Chemistry and Materials Science; Food Science; Headspace; Lipid peroxidation; Lipids; Moisture content; Nutrition; Oxidation; Parameters; Research Article; Soybean oil; Soybeans; Vegetable oils; Volatiles; Water content; 식품과학; Bulk oil; Aldehyde; Oil-in-water emulsion; Distribution; Oxidation parameter
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-021-00956-2

Distribution of aldehydes between headspace (HS) and inner matrix (IM) of bulk oil or oil-in-water (O/W) emulsion was determined and contents of aldehydes were compared with other oxidation parameters in soybean oil or O/W emulsion during 50 °C autoxidation. Bulk oil matrix had higher portion of IM aldehydes than O/W emulsion. HS aldehydes in O/W emulsion reflected aldehyde content better than in bulk oil. Moisture content in soybean oil increased distinctively before the generation of oxidation products including hydroperoxides and volatiles. HS aldehydes and other oxidation parameters were simultaneously increased in soybean oil. In case of O/W emulsion, HS aldehydes had a sudden increase point while lipid hydroperoxides and conjugated did not show such increase during autoxidation. HS aldehydes reflected oxidation stage better in O/W emulsion than in bulk oil based on partition distribution and linear changes during autoxidation.