Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions
In oil-in-water emulsions, the physical location of antioxidants has been postulated to be one of the most important factors impacting activity. The purpose of this research was to examine how the esterification of various hydrocarbon chains (C4, C8, or C12) onto chlorogenic acid (CGA) influenced physical properties and antioxidant activity in menhaden oil-in-water emulsions. Both surface activity and partitioning of CGA and its hydrocarbon esters into the lipid phase of oil-in-water emulsions increased with increasing size of the hydrocarbon chain. When CGA and its esters were added to a menhaden oil-in-water emulsion at concentration that resulted in equal free radical scavenging activity, CGA, butyl CGA and octyl CGA had similar antioxidant activity while dodecyl CGA was ineffective. These results suggest that phenolic antioxidants conjugated with hydrocarbon chains are more highly associated with lipid emulsions droplets, but these changes in physical properties did not increase antioxidant activity.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, acide chlorogénique, estérification, Candida, oxydation, lipide, antioxydant, huile de poisson, surfactant, émulsion, http://aims.fao.org/aos/agrovoc/c_36179, http://aims.fao.org/aos/agrovoc/c_28361, http://aims.fao.org/aos/agrovoc/c_1247, http://aims.fao.org/aos/agrovoc/c_5472, http://aims.fao.org/aos/agrovoc/c_4362, http://aims.fao.org/aos/agrovoc/c_511, http://aims.fao.org/aos/agrovoc/c_2926, http://aims.fao.org/aos/agrovoc/c_7529, http://aims.fao.org/aos/agrovoc/c_10593, |
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dig-cirad-fr-5510012024-01-28T17:31:22Z http://agritrop.cirad.fr/551001/ http://agritrop.cirad.fr/551001/ Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions. Sasaki Keeichi, Alamed Jean, Weiss Jochen, Villeneuve Pierre, Lopez Giraldo Luis Javier, Lecomte Jérôme, Figueroa-Espinoza Maria-Cruz, Decker Eric Andrew. 2010. Food Chemistry, 118 (3) : 830-835.https://doi.org/10.1016/j.foodchem.2009.05.070 <https://doi.org/10.1016/j.foodchem.2009.05.070> Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions Sasaki, Keeichi Alamed, Jean Weiss, Jochen Villeneuve, Pierre Lopez Giraldo, Luis Javier Lecomte, Jérôme Figueroa-Espinoza, Maria-Cruz Decker, Eric Andrew eng 2010 Food Chemistry Q02 - Traitement et conservation des produits alimentaires acide chlorogénique estérification Candida oxydation lipide antioxydant huile de poisson surfactant émulsion http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_28361 http://aims.fao.org/aos/agrovoc/c_1247 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2926 http://aims.fao.org/aos/agrovoc/c_7529 http://aims.fao.org/aos/agrovoc/c_10593 In oil-in-water emulsions, the physical location of antioxidants has been postulated to be one of the most important factors impacting activity. The purpose of this research was to examine how the esterification of various hydrocarbon chains (C4, C8, or C12) onto chlorogenic acid (CGA) influenced physical properties and antioxidant activity in menhaden oil-in-water emulsions. Both surface activity and partitioning of CGA and its hydrocarbon esters into the lipid phase of oil-in-water emulsions increased with increasing size of the hydrocarbon chain. When CGA and its esters were added to a menhaden oil-in-water emulsion at concentration that resulted in equal free radical scavenging activity, CGA, butyl CGA and octyl CGA had similar antioxidant activity while dodecyl CGA was ineffective. These results suggest that phenolic antioxidants conjugated with hydrocarbon chains are more highly associated with lipid emulsions droplets, but these changes in physical properties did not increase antioxidant activity. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/551001/1/document_551001.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.foodchem.2009.05.070 10.1016/j.foodchem.2009.05.070 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2009.05.070 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.foodchem.2009.05.070 |
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Q02 - Traitement et conservation des produits alimentaires acide chlorogénique estérification Candida oxydation lipide antioxydant huile de poisson surfactant émulsion http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_28361 http://aims.fao.org/aos/agrovoc/c_1247 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2926 http://aims.fao.org/aos/agrovoc/c_7529 http://aims.fao.org/aos/agrovoc/c_10593 Q02 - Traitement et conservation des produits alimentaires acide chlorogénique estérification Candida oxydation lipide antioxydant huile de poisson surfactant émulsion http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_28361 http://aims.fao.org/aos/agrovoc/c_1247 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2926 http://aims.fao.org/aos/agrovoc/c_7529 http://aims.fao.org/aos/agrovoc/c_10593 |
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Q02 - Traitement et conservation des produits alimentaires acide chlorogénique estérification Candida oxydation lipide antioxydant huile de poisson surfactant émulsion http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_28361 http://aims.fao.org/aos/agrovoc/c_1247 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2926 http://aims.fao.org/aos/agrovoc/c_7529 http://aims.fao.org/aos/agrovoc/c_10593 Q02 - Traitement et conservation des produits alimentaires acide chlorogénique estérification Candida oxydation lipide antioxydant huile de poisson surfactant émulsion http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_28361 http://aims.fao.org/aos/agrovoc/c_1247 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2926 http://aims.fao.org/aos/agrovoc/c_7529 http://aims.fao.org/aos/agrovoc/c_10593 Sasaki, Keeichi Alamed, Jean Weiss, Jochen Villeneuve, Pierre Lopez Giraldo, Luis Javier Lecomte, Jérôme Figueroa-Espinoza, Maria-Cruz Decker, Eric Andrew Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions |
description |
In oil-in-water emulsions, the physical location of antioxidants has been postulated to be one of the most important factors impacting activity. The purpose of this research was to examine how the esterification of various hydrocarbon chains (C4, C8, or C12) onto chlorogenic acid (CGA) influenced physical properties and antioxidant activity in menhaden oil-in-water emulsions. Both surface activity and partitioning of CGA and its hydrocarbon esters into the lipid phase of oil-in-water emulsions increased with increasing size of the hydrocarbon chain. When CGA and its esters were added to a menhaden oil-in-water emulsion at concentration that resulted in equal free radical scavenging activity, CGA, butyl CGA and octyl CGA had similar antioxidant activity while dodecyl CGA was ineffective. These results suggest that phenolic antioxidants conjugated with hydrocarbon chains are more highly associated with lipid emulsions droplets, but these changes in physical properties did not increase antioxidant activity. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires acide chlorogénique estérification Candida oxydation lipide antioxydant huile de poisson surfactant émulsion http://aims.fao.org/aos/agrovoc/c_36179 http://aims.fao.org/aos/agrovoc/c_28361 http://aims.fao.org/aos/agrovoc/c_1247 http://aims.fao.org/aos/agrovoc/c_5472 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_2926 http://aims.fao.org/aos/agrovoc/c_7529 http://aims.fao.org/aos/agrovoc/c_10593 |
author |
Sasaki, Keeichi Alamed, Jean Weiss, Jochen Villeneuve, Pierre Lopez Giraldo, Luis Javier Lecomte, Jérôme Figueroa-Espinoza, Maria-Cruz Decker, Eric Andrew |
author_facet |
Sasaki, Keeichi Alamed, Jean Weiss, Jochen Villeneuve, Pierre Lopez Giraldo, Luis Javier Lecomte, Jérôme Figueroa-Espinoza, Maria-Cruz Decker, Eric Andrew |
author_sort |
Sasaki, Keeichi |
title |
Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions |
title_short |
Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions |
title_full |
Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions |
title_fullStr |
Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions |
title_full_unstemmed |
Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions |
title_sort |
relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions |
url |
http://agritrop.cirad.fr/551001/ http://agritrop.cirad.fr/551001/1/document_551001.pdf |
work_keys_str_mv |
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