Table 3.
Effect of tocopherol homologs (600 mg/kg) added to soybean oil-in-water emulsion (4:6, w/w) containing peppermint extract (400 mg/kg) on the polyphenol degradation1 during iron-catalyzed lipid oxidation at 25 °C for 6 days
| Additives | A | B | R2 |
|---|---|---|---|
| Peppermint | 0.093a2 | 56.3 | 0.750 |
| Peppermint + α-tocopherol | 0.102a | 48.3 | 0.967 |
| Peppermint + γ-tocopherol | 0.058b | 48.1 | 0.874 |
| Peppermint + δ-tocopherol | 0.042c | 52.5 | 0.915 |
1Ln (Polyphenol retention, % based on the content at zero time) = − a × oxidation time (day) + b, r2 = determination coefficient
2Different letters represent significant difference in the degradation rate among emulsions by dummy variable regression analysis at 5%