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| Soluble property of water-soluble antioxidant rosmarinic acid in soybean oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.05.008 |
| KeyWord:rosmarinic acid lipid oxidation solubility model thermodynamic property |
| FundProject:国家重点研发计划项目（2017YFD0400202）；国家自然科学基金项目（31701633）； 广东省“扬帆计划”引进创新创业团队项目（2016YT03H132） |
| Author Name | Affiliation | | LI Pengjuan
LEE Wanjun
TAN Chinping
LI Ying
WANG Yong | 1.Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety,
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
2.JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS),Guangzhou 510632, China；
3.Department of Food Science and Technology,University Putra Malaysia, Serdang 43400, Selangor, Malaysia |
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| Abstract: |
| Rosmarinic acid as a water-soluble antioxidant has been proved its desirable antioxidant activity in frying oils. However, its solubility in oils has been rarely studied. The solubility of rosmarinic acid in soybean oil was measured at 20, 25, 30, 35, 40, 45 ℃. Apelblat model and Arrhenius equation were used to fit the dissolution and the thermodynamic property was analyzed. The results showed that the solubility of rosmarinic acid in soybean oil increased with the increase of temperature. The theoretical values of solubility calculated by Apelblat model and Arrhenius equation were in good agreement with the actual value obtained by experiments. The thermodynamic property based on the solubility modelling data at the range of the measured temperature indicated that the dissolution of rosmarinic acid in soybean oils was a non-spontaneous and endothermic process with an increased entropy. The solubility study pave the way to the application of water-soluble antioxidant, like rosmarinic acid, in oils against lipid oxidation. |
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