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

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) changes in h...

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Bibliographic Details
Published in:Food science and biotechnology 2015, 24(5), , pp.1645-1648
Main Authors: Ka, HyeJung, Yi, BoRa, Kim, Mi-Ja, Lee, JaeHwan
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Food Science
Nutrition
Research Note
식품과학
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Summary: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) 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.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-015-0213-x