Lipid Oxidation in Homogeneous and Micro-Heterogeneous Media in Presence of Prooxidants, Antioxidants and Surfactants

Kancheva, V. D.; Касаикина, О. Т.

doi:10.5772/46021

Cited by 6 publications

(6 citation statements)

References 42 publications

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“…They reported that the prooxidative properties of CTAB in o/w emulsions could be due to the acceleration of hydroperoxides by CTAB and/or the prooxidative properties of bromide ions. Kasaikina et al [ 17 , 70 ] investigated the role of surfactants in the kinetics of lipid oxidation and reported that the presence of cationic surfactants (e.g., CTAB) increases the initiation rate, resulting in the overall acceleration of oxidation, which suggests that the prooxidative action results from the formation of mixed hydroperoxide–surfactant micelles, favoring the decomposition of hydroperoxides, while anionic surfactants (e.g., SDS) partially hydrolyze to dodecyl alcohol, inhibiting the oxidation reaction, as reflected in a decrease in the induction periods. For example, the oxidation of sunflower triglycerides was accelerated by cationic surfactants (CTAB, CTACl) but was not affected by SDS.…”

Section: Resultsmentioning

confidence: 99%

“…Some reports indicate that negatively charged (cationic) o/w emulsions show higher oxidative stability compared to that of emulsions prepared with anionic or neutral surfactants, an effect commonly attributed to the repulsion between the charge of the surfactant head group and potential prooxidant metal ions. However, other reports indicate that cationic surfactants decrease the oxidative stability of emulsions because they accelerate the decomposition of hydroperoxides, but anionic ones do not and thus are more stable [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

“…As a result, interfacial H + concentrations in emulsions are significantly different (1–2 orders of magnitude) from those in the bulk solution [ 13 , 37 , 38 , 39 ]. Ion exchange is commonly described by an empirical ion-exchange constant, as given by Equation (1), where the subscripts I and W describe the interfacial and aqueous regions, respectively [ 17 , 32 ].…”

Section: Introductionmentioning

confidence: 99%

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Efficiency of δ-Tocopherol in Inhibiting Lipid Oxidation in Emulsions: Effects of Surfactant Charge and of Surfactant Concentration

2023

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Charged interfaces may play an important role in the fate of chemical reactions. Alterations in, for instance, the interfacial acidity of emulsions induced by the charge of the surfactant head group and associated counterions may change the ionization status of antioxidants, modifying their effective concentrations. The chemical reactivity between interfacial reactants and charged species of opposite charge (protons, metallic ions, etc.) is usually interpreted in terms of pseudophase ion-exchange models, treating the distribution of charged species in terms of partitioning and ion exchange. Here, we focus on analyzing the effects of charged interfaces on the oxidative stability of soybean oil-in-water (o/w) emulsions prepared with anionic (sodium dodecyl sulfate, SDS), cationic (cetyltrimethylammonium bromide, CTAB) and neutral (Tween 20) surfactants, and some of their mixtures, in the presence and absence of δ-tocopherol (δ-TOC). We have also determined the effective concentrations of δ-TOC in the oil, interfacial and aqueous regions of the intact emulsions. In the absence of δ-TOC, the relative oxidative stability order was CTAB < TW20 ~ TW20/CTAB < SDS. Surprisingly, upon the addition of δ-TOC, the relative order was SDS ≈ TW20 << TW20/CTAB < CTAB. These apparently surprising results can be rationalized in terms of the nice correlation that exists between the relative oxidative stability and the effective interfacial concentrations of δ-TOC in the various emulsions. The results emphasize the importance of considering the effective interfacial concentrations of antioxidants in interpreting their relative efficiency in emulsions.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Efficiency of δ-Tocopherol in Inhibiting Lipid Oxidation in Emulsions: Effects of Surfactant Charge and of Surfactant Concentration

2023

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“…The ability of phenolics for regenerating primary antioxidants from free radicals can be associated with the bond dissociation energy of the O−H bond and one-electron redox potentials of the phenolics (Kittipongpittaya et al, 2016;Pazos et al, 2007). The H-atom transfer mechanism for the regeneration of an antioxidant (AH) by another antioxidant (BH) is possible as a result of the following possible reactions (Kancheva & Kasaikina, 2012): a. the reaction of semiquinone antioxidant radical (A • ) with weak antioxidant BH: Moreover, keeping in view of the thermodynamics, secondary antioxidants should have a lower reduction potential to oxidize than primary antioxidants by donation of electrons. On the other hand, the antagonisms occur due to polymerization of antioxidants, regeneration of a weaker antioxidant, alteration of microenvironment of one antioxidant by other antioxidant, and formation of complexes or adducts between antioxidants, leading to a lower antioxidant activity than the sum of their individual effects (Pedrielli & Skibsted, 2002;Becker et al, 2007).…”

Section: Synergism Additivism and Antagonism Of Antioxidants In Food Emulsionsmentioning

confidence: 99%

A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions

Farooq

Khan

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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There has been a growing interest in developing effective strategies to inhibit lipid oxidation in emulsified food products by utilization of natural phenolic antioxidants owing to their growing popularity over the past decades. However, due to the complexity of emulsified systems, the inhibition mechanism of phenolic antioxidants against lipid oxidation is rather complicated and not yet fully understood. In order to highlight the importance of polarity of phenolic antioxidants in emulsified systems according to the polar paradox, this review covers the recent progress on chemical, enzymatic, and chemoenzymatic lipophilization techniques used to modify the polarity of antioxidants. The partitioning behavior of phenolic antioxidants at the oil-water interface, which can be influenced by the presence of synthetic surfactants and/or antioxidant emulsifiers (e.g., polysaccharides, proteins, and phospholipids), is discussed. In addition, the emerging phenolic antioxidants among phenolic acids, flavonoids, tocopherols, and stilbenes applied in food emulsions are elaborated. As well, the interactions of polar-nonpolar antioxidants are stressed as a promising strategy to induce synergistic interactions at oil-water interface for improved oxidative stability of emulsions.

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“…It promoted the lipid peroxide production. Addition of antioxidant into the mixture prevents the production of lipid peroxide (Kancheva & Kasaikina, 2012). Vitamin E and BHT are both antioxidants that affect intermediate products in lipid peroxidation.…”

Section: Methodsmentioning

confidence: 99%

Phytochemical Screening and Antioxidative Potentials of “Beach Morning Glory” Ipomoea pes- caprae (Linn.) Roth Leaves Extract

Matunog

Bajo

2013

JMDS

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Ipomoea pes-caprae (Linn.) Roth, or beach morning glory, is a mangrove associate medicinal plant species of Convolvulaceae family that favorably grows in tropical and subtropical countries. Previous phytochemical screening revealed the presence of pharmacologically active components which could differ according to environmental conditions. In the Philippines, evidences on extensive investigation of the plant are not yet available. This study aimed to conduct phytochemical screening, and antioxidative potential determination of the dried leaves aqueous ethanol extract of I. pes-caprae (Linn.) Roth. Exhaustive serial extraction apportioned the crude ethanol extract (CEE) into hexane extract (HE); ethyl acetate extract (EAE); methanol extract (ME) and aqueous extract (AE). Ferric thiocyanate (FTC) assay determined the antioxidative potentials of CEE and the four serial extracts. The positive controls used in FTC assay were Vitamin E and butylated hydroxyl toluene (BHT). Phytochemical screening of CEE showed the presence of alkaloids; flavonoids; steroids and triterpenes; and tannins and phenolic compounds. FTC assay on CEE showed antioxidative activity but of lower extent than vitamin E and BHT. For serial extracts, FTC assay revealed that ME and AE possessed antioxidative activity comparable to vitamin E and BHT. These results showed that the wildly grown I. pescaprae is a potential source of pharmacologically active phytochemicals specifically the antioxidants.

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Lipid Oxidation in Homogeneous and Micro-Heterogeneous Media in Presence of Prooxidants, Antioxidants and Surfactants

Cited by 6 publications

References 42 publications

Efficiency of δ-Tocopherol in Inhibiting Lipid Oxidation in Emulsions: Effects of Surfactant Charge and of Surfactant Concentration

Efficiency of δ-Tocopherol in Inhibiting Lipid Oxidation in Emulsions: Effects of Surfactant Charge and of Surfactant Concentration

A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions

Phytochemical Screening and Antioxidative Potentials of “Beach Morning Glory” Ipomoea pes- caprae (Linn.) Roth Leaves Extract

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