Multifactorial revealing the association between components and lipid oxidation of edible vegetable oils in bulk and emulsion systems

Herein, the effect of components and colloidal structures on the lipid oxidation of three edible vegetable oils was investigated by comparison in bulk, oil-in-water (O/W) and water-in-oil (W/O) emulsion systems. For all systems, it was fund that the lipid oxidation was highly dependent on the fatty acid profile. Moreover, the lipid oxidation in emulsion systems was obviously higher than that of in bulk state, and the oxidation susceptibility of O/W emulsion was highly comparing with the W/O ones due to a lipid hydrolysis. Correlation analysis confirmed that oil unsaturation in the three systems were obviously positively correlated with the lipid oxidation; whileas α-tocopherol, carotenoids and total polyphenols were negatively correlated with the oxidation sensitivity. Meanwhile, the chemical reactivities (DPPH and FRAP) from the antioxidant components in oils were also retard to the lipid oxidation in these systems. This study provides a reference for understanding the complex relationship between lipid oxidation and oil components in different systems, promoting the designing strategies and the development of novel antioxidant technologies to protect the oil against oxidation and increase shelf-life of lipid foods.