Antioxidative Properties of Ascorbic Acid and Acyl Ascorbates in ML/W Emulsion

Watanabe, Yoshihisa; Nakanishi, Hirofumi; Goto, Natsuki; Otsuka, Kyosuke; Kimura, Takeshi; Adachi, Shuji

doi:10.1007/s11746-010-1632-8

Cited by 23 publications

(11 citation statements)

References 15 publications

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“…Different antioxidants were investigated in margarine dispersions: L-ascorbic acid, ascorbyl palmitate and dl-α-tocopherol against the lipid oxidation (Filip et al 2009). In addition, the antioxidative effects of ascorbic acid and ascorbyl palmitate in the O/W emulsions have been fully studied (Van Ruth et al 1999;Liu and Yang 2008;Mosca et al 2008;Watanabe et al 2010;Yang et al 2011). Previous studies have also revealed that tert-butyl hydroquinone (TBHQ) acted effectively as the free radical scavenging agents in emulsions (Karamac and Amarowicz 1997;Kishk and Al-Sayed 2007;Alamed et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

et al. 2014

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The potential of oil-in-water emulsions as a β-carotene delivery system was examined in this study. Oil-inwater (O/W) emulsions containing β-carotene were formed by gum arabic with α-tocopherol, tertiary butyl hydroquinone (TBHQ) and ascorbyl palmitate, respectively. The influence of antioxidants on the chemical degradation of β-carotene in gum arabic stabilized emulsions was investigated at 4, 25, 45 and 65°C in the dark, respectively. An accelerated photooxidation test was carried out at 45°C (450 W/m 2 ). Moreover, β-carotene degradation rate constants (k 1 -value), activation energy (E a ) and decimal reduction time (D-value) were estimated to interpret the degradation kinetics. The impact of antioxidants on the thermal stability of β-carotene in diluted emulsions was generally in the following order: α-tocopherol> TBHQ >ascorbyl palmitate. α-Tocopherol was found to be the most effective to the antioxidation of β-carotene at the concentration of 0.10 wt% under light exposure. It was concluded that the stability of β-carotene in oil-in-water emulsions could be improved by the presence of different antioxidants.

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Section: Introductionmentioning

confidence: 99%

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

et al. 2014

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“…It has been shown that tea has the ability to interrupt auto-oxidation and confer protection against deleterious xenobiotic mediated oxidative stress through chelating metal ions, inhibiting formation of free radicals, breaking the autooxidative chain reactions and reducing localized oxygen concentrations. 31 Perhaps, the chemical potency of tea and its lipophilic nature makes it access peroxy radicals especially in membrane, micellar and emulsion systems. 32 Results from this study showed that the tea extracts did not have any significant effect on GSH, ZHX1, TBARS, TP, ALB and ALT.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant activity and effects of Kenyan Tea (Camellia sinensis) on the liver function and serum biochemistry in male Wistar rats

Areba

Rashid

Nyaga

et al. 2018

Int J Basic Clin Pharmacol

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Background: Tea is a beverage that is most widely consumed worldwide. Studies have shown that oral consumption of tea has health benefits however, there is paucity of data in Kenya detailing the biochemical effects of tea in the liver and elucidation of its mechanism of action.Methods: The polyphenol composition and antioxidant capacity of tea were determined by HPLC and the Folins Ciocalteu spectrophotometric methods. Metal levels were determined using flame Atomic Absorption Spectrometer (AAS). Aqueous black and green tea extracts were administered to the rats at dosages of 400mg/kg b.w.t. The effect of tea on total blood proteins, Albumin, ZHX1, TBARS, AST, ALP and ALT were determined by spectrophotometric methods. The body weight of each rat was also determined at one week interval.Results: Total Polyphenols (TP), Total Catechins (TC) and Antioxidant Activity (AA) between the black and green teas were significantly (P<0.05) different. Green tea had the highest levels of TP (19.70-26.12%), TC (8.51%-17.60%) and AA (86.65%-94.50%). Tea did not have a significant (P>0.05) effect on TP, ALB, ALT, AST, ALP, MDA and ZHX1 in the test animals compared with the controls. This data indicates that green tea is rich in catechins while black tea being rich in Theaflavins (TFs) and Thearubigins (TRs). Both tea products possess essential and non-essential metals well within the maximum permissible concentrations.Conclusions: Findings from this study indicate both green and black tea aqueous extracts have polyphenols and high antioxidant activity. Administration of the aqueous tea extracts have no toxicological effect on the liver.

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“…The oxidation process of methyl linoleate as an oil phase in the oil-in-water emulsion with ascorbic acid or acyl ascorbate was measured, and their antioxidative properties were evaluated (Watanabe et al, 2010b). In order to elucidate the behavior of the ascorbates in the oil-in-water emulsion, 2,2'-azobis (2-amidinopropane) dihydro-chloride at a specific concentration, whereas the lauroyl or palmitoyl ascorbate was added to the oil phase.…”

Section: Antioxidative Behavior Of Acyl Ascorbate In Oil-in-watermentioning

confidence: 99%

“…(Fig. 1), and examined their properties as an antioxidant and emulsifier (Kuwabara et al, 2003a(Kuwabara et al, , 2003b(Kuwabara et al, , 2003c(Kuwabara et al, , 2005Watanabe et al, 1999Watanabe et al, , 2000aWatanabe et al, , 2001aWatanabe et al, , 2001bWatanabe et al, , 2002Watanabe et al, , 2003Watanabe et al, , 2004Watanabe et al, , 2005Watanabe et al, , 2008aWatanabe et al, , 2008bWatanabe et al, , 2009aWatanabe et al, , 2009bWatanabe et al, , 2010aWatanabe et al, , 2010bWatanabe et al, , 2012. In this context, first, the optimal conditions for enzymatic synthesis of acyl ascorbate using an immobilized lipase in a batch reaction system are found.…”

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Antioxidative Properties of Acyl Ascorbates on Lipid Oxidation in Bulk, Disperse and Microcapsule Systems

Watanabe¹

2015

FSTR

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Acyl ascorbates were synthesized through the condensation of L-ascorbic acid with various fatty acids using an immobilized lipase in water-miscible organic solvent, and their antioxidative properties on lipid oxidation in bulk, disperse and microcapsule systems were examined. The optimal conditions for enzymatic synthesis in a batch reaction were determined and the continuous production of acyl ascorbate was conducted using a continuous stirred tank reactor and a plug flow reactor. The oxidative stability of lipid with saturated acyl ascorbate in bulk system increased with increasing acyl chain length, whereas that in the oil-in-water emulsion and microcapsule system depended on the acyl chain length and the concentration of the ascorbate.Keywords: acyl ascorbate, antioxidative emulsifier, continuous production, immobilized lipase, lipid oxidation IntroductionLipid, which is one of the main components in food, is susceptible to oxidation, resulting in the generation of undesirable flavors and toxic products such as hydroperoxides. Therefore, lipid oxidation has received much attention due to its involvement in food deterioration and the relevance of lipid peroxidation in vivo to membrane damage, cancer, heart disease and aging (Cosgrove et al., 1987). Lipid oxidation is a complicated process consisting of three steps: initiation, propagation and termination, and the reaction mechanism has been elucidated in detail (Endo, 1998;Frankel, 1991;Porter, 1986). The addition of an antioxidant is one way to suppress oxidation, as the antioxidant may lengthen the oxidation induction period at very low concentrations (Gwo et al., 1985).These are usually phenolic compounds such as tocopherols, butylated hydroxyanisole, butylated hydroxytoluene and propyl gallate, and are used to inhibit the chain reaction by scavenging free radicals generated from lipid molecules. l-Ascorbic acid is a water-soluble compound also known as vitamin C. It is used widely as an additive in foods and cosmetics owing to its strong reducing ability. Its lipophilic derivatives are acylated with a long-chain fatty acid, such as palmitic acid, and used in lipid-rich foods (Enomoto et al., 1991). These are mainly synthesized by a chemical procedure (Tanaka and Yamamoto, 1966), and are edible surfactants because each substrate is eaten daily. The antitumor activity and metastasis-inhibitory effects of 6-O-palmitoyl ascorbate have been reported (Miwa and Yamazaki, 1986;Nagao et al., 1996). In addition, the 6-O-and 2-O-monoesters of ascorbic acid with phosphate or fatty acid are known to have physiological activity equivalent to unmodified ascorbic acid (Inagaki and Kawaguchi, 1966). Acyl ascorbate consists of an ascorbyl moiety as the hydrophilic group and an acyl residue as the hydrophobic group, and therefore is a promising emulsifier with both reductivity and surface activity. However, palmitoyl and stearoyl ascorbates, which are commercially available, are highly water insoluble, preventing their use as an emulsifier in oil-in-water emulsions. (Fig...

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Antioxidative Properties of Ascorbic Acid and Acyl Ascorbates in ML/W Emulsion

Cited by 23 publications

References 15 publications

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic

Antioxidant activity and effects of Kenyan Tea (Camellia sinensis) on the liver function and serum biochemistry in male Wistar rats

Antioxidative Properties of Acyl Ascorbates on Lipid Oxidation in Bulk, Disperse and Microcapsule Systems

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