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ORCID
N/A
Access Type
Open Access Thesis
Document Type
thesis
Degree Program
Food Science
Degree Type
Master of Science (M.S.)
Year Degree Awarded
2018
Month Degree Awarded
February
Abstract
Phospholipids can regenerate oxidized tocopherols and help delay lipid oxidation. The impact of emulsifier type, tocopherol homologue and phospholipid head group on tocopherol-phospholipid interaction was investigated in this study.
Three µmol tocopherol/kg emulsion and 15.0µmol/kg emulsion of PE or PS were dissolved in oil and emulsions were prepared. Tween 20 or bovine serum albumin(BSA) was used as emulsifier and the continuous phase contained 10mM imidazole/acetate buffer at pH 7. Lipid hydroperoxides and hexanal were measured as lipid oxidation products and the lag phase was determined. With Tween 20 as the emulsifier, α and δ-tocopherol had a hexanal lag phase of 2 and 4 days respectively. PE and PS both extended the lag phase to 7 and 10 days respectively in presence of δ-tocopherol. Whereas, PS extended the lag phase to 6 days and PE could not exhibit any synergism with α-tocopherol. With BSA as the emulsifier, α and δ-tocopherol had a lag phase of 4 days. PE and PS extended the lag phase to 11 days and 10 days respectively in presence of δ-tocopherol and to 7 and 8 days respectively in presence of α-tocopherol. PE and PS both exhibited synergism with mixed tocopherol and the extent of synergism was in less than δ-tocopherol but more than α-tocopherol.
Phospholipids could potentially be used with tocopherols to improve the oxidative stability of emulsions. PE was more effective with BSA whereas PS was equally effective with both emulsifiers.
DOI
https://doi.org/10.7275/11423638
First Advisor
Eric A. Decker
Recommended Citation
Samdani, Gautam, "Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type" (2018). Masters Theses. 615.
https://doi.org/10.7275/11423638
https://scholarworks.umass.edu/masters_theses_2/615