Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion
Lipid oxidation in dispersed lipids is prevalent at the oil-water interface where lipid hydroperoxides are decomposed into free radicals by transition metals. Free radical scavenging antioxidants are believed to be most effective in lipid dispersions when they accumulate at the oil-water interface. The surface activity of antioxidants could be increased by their conjugation to hydrocarbon chains. In this study, [rô]-hydroxyphenylacetic acid (HPA) was conjugated with either a butyl or dodecyl group. The HPA conjugates were more effective at decreasing interfacial tension than unconjugated HPA, indicating that they were able to adsorb at lipid-water interfaces. However, free HPA was a more effective antioxidant than butyl and dodecyl conjugates in Menhaden oil-in-water emulsions as determined by both lipid hydroperoxides and thiobarbituric acid reactive substances. The increased antioxidant activity of free HPA could be due to its more effective free radcial scavenging activity and its higher concentration in the lipid phase of oil-in-water emulsions in the presence of surfactant micelles where it can act as a chain-breaking antioxidant.
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Format: | article biblioteca |
Language: | eng |
Subjects: | Q02 - Traitement et conservation des produits alimentaires, oxydation, antioxydant, émulsion, lipide, radical libre, réaction chimique, http://aims.fao.org/aos/agrovoc/c_5472, http://aims.fao.org/aos/agrovoc/c_511, http://aims.fao.org/aos/agrovoc/c_10593, http://aims.fao.org/aos/agrovoc/c_4362, http://aims.fao.org/aos/agrovoc/c_33488, http://aims.fao.org/aos/agrovoc/c_25191, |
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dig-cirad-fr-5422482024-01-28T15:28:11Z http://agritrop.cirad.fr/542248/ http://agritrop.cirad.fr/542248/ Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion. Yuji Hiromi, Weiss Jochen, Villeneuve Pierre, Lopez Giraldo Luis Javier, Figueroa-Espinoza Maria-Cruz, Decker Eric Andrew. 2007. Journal of Agricultural and Food Chemistry, 55 : 11052-11056.https://doi.org/10.1021/jf072586f <https://doi.org/10.1021/jf072586f> Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion Yuji, Hiromi Weiss, Jochen Villeneuve, Pierre Lopez Giraldo, Luis Javier Figueroa-Espinoza, Maria-Cruz Decker, Eric Andrew eng 2007 Journal of Agricultural and Food Chemistry Q02 - Traitement et conservation des produits alimentaires oxydation antioxydant émulsion lipide radical libre réaction chimique http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_10593 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_25191 Lipid oxidation in dispersed lipids is prevalent at the oil-water interface where lipid hydroperoxides are decomposed into free radicals by transition metals. Free radical scavenging antioxidants are believed to be most effective in lipid dispersions when they accumulate at the oil-water interface. The surface activity of antioxidants could be increased by their conjugation to hydrocarbon chains. In this study, [rô]-hydroxyphenylacetic acid (HPA) was conjugated with either a butyl or dodecyl group. The HPA conjugates were more effective at decreasing interfacial tension than unconjugated HPA, indicating that they were able to adsorb at lipid-water interfaces. However, free HPA was a more effective antioxidant than butyl and dodecyl conjugates in Menhaden oil-in-water emulsions as determined by both lipid hydroperoxides and thiobarbituric acid reactive substances. The increased antioxidant activity of free HPA could be due to its more effective free radcial scavenging activity and its higher concentration in the lipid phase of oil-in-water emulsions in the presence of surfactant micelles where it can act as a chain-breaking antioxidant. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/542248/1/document_542248.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1021/jf072586f 10.1021/jf072586f info:eu-repo/semantics/altIdentifier/doi/10.1021/jf072586f info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1021/jf072586f |
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Q02 - Traitement et conservation des produits alimentaires oxydation antioxydant émulsion lipide radical libre réaction chimique http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_10593 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_25191 Q02 - Traitement et conservation des produits alimentaires oxydation antioxydant émulsion lipide radical libre réaction chimique http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_10593 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_25191 |
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Q02 - Traitement et conservation des produits alimentaires oxydation antioxydant émulsion lipide radical libre réaction chimique http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_10593 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_25191 Q02 - Traitement et conservation des produits alimentaires oxydation antioxydant émulsion lipide radical libre réaction chimique http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_10593 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_25191 Yuji, Hiromi Weiss, Jochen Villeneuve, Pierre Lopez Giraldo, Luis Javier Figueroa-Espinoza, Maria-Cruz Decker, Eric Andrew Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion |
description |
Lipid oxidation in dispersed lipids is prevalent at the oil-water interface where lipid hydroperoxides are decomposed into free radicals by transition metals. Free radical scavenging antioxidants are believed to be most effective in lipid dispersions when they accumulate at the oil-water interface. The surface activity of antioxidants could be increased by their conjugation to hydrocarbon chains. In this study, [rô]-hydroxyphenylacetic acid (HPA) was conjugated with either a butyl or dodecyl group. The HPA conjugates were more effective at decreasing interfacial tension than unconjugated HPA, indicating that they were able to adsorb at lipid-water interfaces. However, free HPA was a more effective antioxidant than butyl and dodecyl conjugates in Menhaden oil-in-water emulsions as determined by both lipid hydroperoxides and thiobarbituric acid reactive substances. The increased antioxidant activity of free HPA could be due to its more effective free radcial scavenging activity and its higher concentration in the lipid phase of oil-in-water emulsions in the presence of surfactant micelles where it can act as a chain-breaking antioxidant. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires oxydation antioxydant émulsion lipide radical libre réaction chimique http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_10593 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_25191 |
author |
Yuji, Hiromi Weiss, Jochen Villeneuve, Pierre Lopez Giraldo, Luis Javier Figueroa-Espinoza, Maria-Cruz Decker, Eric Andrew |
author_facet |
Yuji, Hiromi Weiss, Jochen Villeneuve, Pierre Lopez Giraldo, Luis Javier Figueroa-Espinoza, Maria-Cruz Decker, Eric Andrew |
author_sort |
Yuji, Hiromi |
title |
Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion |
title_short |
Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion |
title_full |
Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion |
title_fullStr |
Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion |
title_full_unstemmed |
Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion |
title_sort |
ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion |
url |
http://agritrop.cirad.fr/542248/ http://agritrop.cirad.fr/542248/1/document_542248.pdf |
work_keys_str_mv |
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_version_ |
1792496749746585600 |