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

ChanHyung Kim; Seungbeen Jo; SungHwa Kim; Mi-Ja Kim; JaeHwan Lee

doi:10.1007/s10068-021-00956-2

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

Food Sci Biotechnol. 2021 Aug 5;30(9):1195-1203. doi: 10.1007/s10068-021-00956-2. eCollection 2021 Sep.

Authors

ChanHyung Kim¹, Seungbeen Jo¹, SungHwa Kim¹, Mi-Ja Kim², JaeHwan Lee¹

Affiliations

¹ Department of Food Science and Biotechnology, Sungkyunkwan University, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea.
² Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea.

Abstract

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.

Keywords: Aldehyde; Bulk oil; Distribution; Oil-in-water emulsion; Oxidation parameter.