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Antiphotooxidative Effect of Ascorbic Acid Microemulsion in Virgin Coconut Oil

Journal of Food Science and Engineering 2012年第4期2卷 206-212页

作者： Ambar Rukmini Sri Raharjo pudji hastuti Supriyadi 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

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.

关键词： Ascorbic acid microemulsion photooxidation virgin coconut oil singlet oxygen quencher.

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