Antioxidant properties of ascorbic acid in bulk oils at different relative humidity

被引：32

作者：

Kim, Ji Young ^{[1
]}

Kim, Mi-Ja ^{[1
]}

Yi, Bora ^{[1
]}

Oh, Sumi ^{[1
]}

Lee, JaeHwan ^{[1
]}

机构：

[1] Sungkyunkwan Univ, Dept Food Sci & Biotechnol, Suwon 440746, Gyeonggi Do, South Korea

来源：

FOOD CHEMISTRY | 2015年 / 176卷

基金：

新加坡国家研究基金会;

关键词：

Ascorbic acid; Relative humidity; Antioxidant polar paradox; Bulk oil; IN-WATER EMULSIONS; LIPID OXIDATION; ALPHA-TOCOPHEROL; LINOLEIC-ACID; CORN-OIL; MOISTURE; ESTERS; FOODS; IRON;

D O I：

10.1016/j.foodchem.2014.12.079

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of relative humidity (RH) on the antioxidant properties of ascorbic acid (10, 20, 42, and 84 ppm) were investigated in stripped corn oils stored at 60 degrees C. The degree of oxidation in oils was determined by analysing headspace oxygen content and conjugated dienoic acids. The oxidative stability of bulk oils without addition of ascorbic acid was significantly different depending on the RH. As the concentration of ascorbic acid increased from 10 to 84 ppm, oxidative stability increased significantly irrespective of RH (p < 0.05). Generally, oils containing ascorbic acid at low RH had higher oxidative stability after storage at 60 degrees C than those at high RH. The antioxidant properties of ascorbic acid were greatly influenced by both the moisture content in the oil and the ascorbic acid concentration. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：302 / 307

页数：6

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