Antiphotooxidative Effect of Ascorbic Acid Microemulsion in Virgin Coconut Oil

作     者：Ambar Rukmini Sri Raharjo Pudji Hastuti Supriyadi 

作者机构：Department of Food Technology and Nutrition Faculty of Agricultural Technology Widya Mataram University Yogyakarta55132 Indonesia Department of Food and Agricultural Product Technology Faculty of Agricultural Technology Gadjah Mada UniversityYogyakarta 55281 Indonesia 

出 版 物：《Journal of Food Science and Engineering》 (食品科学与工程（英文版）（美国）)

年 卷 期：2012年第2卷第4期

页      面：206-212页

学科分类：0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 071010[理学-生物化学与分子生物学] 081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 083202[工学-粮食、油脂及植物蛋白工程] 

主　　题：Ascorbic acid microemulsion photooxidation virgin coconut oil singlet oxygen quencher. 

摘      要：This study was intended to determine the effectiveness of ascorbic acid microemulsion for inhibiting photooxidation of virgin coconut oil （VCO）. The ascorbic acid microemulsion was prepared by mixing ascorbic acid, deionized water, surfactant mixture, and VCO as continuous phase. Ascorbic acid microemulsion at 50, 100, 150, 200, or 250 ppm was dispersed into VCO. The same level of ascorbyl palmitate, TBHQ （tertiary butylhydroquinone）, and BHA （butylated hidroxyanisole） were added into VCO and used for comparison. All of these samples were subsequently subjected to photooxidation under fluorescent light exposure （4,000 lux） for up to 8 hours at room temperature （30 ~ 1 ~C）. Peroxide values and p-anisidine values of photooxidized samples were measured at 1 hour interval. The result indicated that at the level of 250 ppm, ascorbic acid which was included into the microemulsion system effectively inhibited photooxidation of VCO in comparison with the other antioxidants. This study confirmed that a highly hydrophilic singlet oxygen quencher （SOQ） such as ascorbic acid can be successfully incorporated into the microemulsion system and the addition of ascorbic acid microemulsion effectively inhibited photooxidation of VCO during storage under fluorescent light.