New insights into the antioxidant activity of Trolox in o/w emulsions

Oehlke, Kathleen; Heins, Anja; Stöckmann, Heiko; Sönnichsen, Frank D.; Schwarz, Karin

doi:10.1016/j.foodchem.2010.06.095

Cited by 21 publications

(18 citation statements)

References 28 publications

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“…This corroborates the presence of a larger amount of later stage MRP, such as melanoidins, in the systems submitted to higher temperatures for a longer period of time. TEAC values have been widely used in research to express the antioxidant capacity of compounds, mainly in conjunction with ABTS and DPPH radical inhibition techniques . The results of the present study for the ABTS and DPPH techniques are shown in Tables and respectively.…”

Section: Resultssupporting

confidence: 85%

Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing

et al. 2017

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Section: Resultssupporting

confidence: 85%

Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing

et al. 2017

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“…The order of antioxidant partitioning was as expected according to the hydrophobicity (TC > PG > AP > GA) when T65 was used as the emulsifier. However, when T80 was used, there was not a significant difference between the partitioning of AP and PG in the oil phase due to the interactions between the emulsifiers and the antioxidants; the order of partitioning (from highest to lowest) was TC >PG ≈ AP>GA. Again, when T65 was used as the emulsifier, the antioxidant partitioning results in the oil phase (Table ) were similar in order and value to those reported by Jacobsen et al Approximately 98% of TC and 49% of PG were found in the oil phase, while GA was not detected.…”

Section: Resultssupporting

confidence: 84%

“…Our results also indicated the influence of the emulsifier on the antioxidant activity. Other authors have mentioned that the emulsifier affects the activity of the antioxidants . Both emulsifiers in this work (T65 and T80) belong to the family of polysorbates, which are hydrophilic, non‐ionic emulsifying agents.…”

Section: Resultsmentioning

confidence: 93%

“…Beyond the optimal chain length of the alkyl group (the cut‐off length), the effectiveness of the lipophilized antioxidant will decrease. Considering the strong effect of the emulsifier on the antioxidant capacity that was reported by several authors, Laguerre et al also stated that it is necessary to evaluate the possible direct influence of this parameter on the cut‐off effect, especially the emulsifier concentration, charge, and length of the emulsifier molecule aliphatic chain. Additionally, the effects of this parameter on the partitioning of antioxidants in different phases of o/w emulsions and their relationship to the antioxidant activity should also be investigated.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Hydrophobicity and Emulsifier Type Influences the Partitioning of Antioxidants in the Interface Improving Oxidative Stability in O/W Emulsions Rich in n‐3 Fatty Acids

López-Martínez

Rocha‐Uribe

2017

Euro J Lipid Sci & Tech

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Emulsions with oils rich in n-3 long chain fatty acids, undergo rapid oxidation reactions that may have adverse effects. Therefore, protection against oxidation is necessary. The efficacy of antioxidants with different hydrophobicities (gallic acid, GA; propyl gallate, PG; ascorbyl palmitate, AP; and α-tocopherol, TC) was evaluated in a 79% oil-in-water emulsion model rich in n-3 long chain fatty acids stabilized with either Tween 65 or Tween 80. Antioxidants efficacy was compared to their partitioning in the phases of the emulsion. The order of the antioxidant protection against peroxides and secondary oxidation products was the same as for the antioxidant partitioning in the water-oil interface: AP > GA > PG > TC. The antioxidant efficacy was influenced by antioxidant (p < 0.001), emulsifier (p < 0.001), and interactions of both factors (p < 0.001). AP was the most active antioxidant, while TC was the least active; it was apparently due to a cut-off effect because of its poor partitioning in the interface. The correlation analysis indicated a negative dependency between the oxidation and the partitioning of the antioxidants at the interface; "R" values of À0.66 and À0.75 were obtained for the peroxide and p-anisidine values, respectively. These results showed that the antioxidant activity is determined by the antioxidant partitioning at the interface, the hydrophobicity of the antioxidant, and the emulsifier. Practical Applications: This study shows that the antioxidant activity is greatly determined by the antioxidant partitioning at the interface, which in turn, depends of molecular properties of both, antioxidant and emulsifier. It is clear that the affinity amongst such molecules is based uporn the amphiphilic properties of both types of molecules. These results seem to support the nonlinear or cut-off theory, recently proposed.

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“…However, the chemical binding of antioxidants to emulsifiers can also lead to a decrease of the antioxidant activity, which could result from the formation of hydrogen bonds counteracting the hydrogen‐donating activity of the antioxidant (Pekkarinen and others ; Stockmann and others ). These chemical activities are dependent on emulsifiers (Oehlke and others ). The use of multilayers of emulsifiers to stabilize O/W emulsions can also allow incorporating an antioxidant such as tannic acid within the emulsifier shell surrounding the oil droplets (Lomova and others ).…”

Section: Interfacial Properties Affecting Lipid Oxidation In Emulsionsmentioning

confidence: 99%

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Berton‐Carabin

Ropers

Génot

2014

Comp Rev Food Sci Food Safe

479

372

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More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state-of-the-art on lipid oxidation in oil-in-water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory.

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New insights into the antioxidant activity of Trolox in o/w emulsions

Cited by 21 publications

References 28 publications

Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing

Antioxidant and chelating capacity of Maillard reaction products in amino acid‐sugar model systems: applications for food processing

Antioxidant Hydrophobicity and Emulsifier Type Influences the Partitioning of Antioxidants in the Interface Improving Oxidative Stability in O/W Emulsions Rich in n‐3 Fatty Acids

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

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