Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System

  • Oh, Ju-Kyoung (Department of Food and Nutrition, Kookmin University) ;
  • Kim, Seok-Joong (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Imm, Jee-Young (Department of Food and Nutrition, Kookmin University)
  • Published : 2006.04.30
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Abstract

Antioxidative ability of anthocyanins in water-in-oil microemulsion was examined. Microemulsion was prepared by solubilizing crude anthocyanins extracted from grape skin (Cambell early) in organic solvent (hexane) containing anionic surfactant [bis (2-ethylhexyl) sodium sulfosuccinate, AOT] and linolenic acid (10%, w/v). Lipid oxidation significantly decreased with increasing concentration of anthocyanins ($5-20\;{\mu}M$) at micellar phase, and increasing micelle size ($Wo=5-20\;{\mu}M$). At given micelle size (Wo=10), lipid oxidation decreased as number of micelles decreased. These results indicate antioxidative ability of anthocyanins is critically affected by water core and micelle structure formed by surfactant. Interactions between AOT and anthocyanins decreased antioxidative ability of anthocyanins. Antioxidative ability of anthocyanins significantly increased when ${\alpha}$-tocopherol was added into organic phase. This indicates of synergism between the two antioxidants.

Keywords

References

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