Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions

Waraho, Thaddao; Cardenia, Vladimiro; Rodríguez‐Estrada, Maria Teresa; McClements, David Julian; Decker, Eric A.

doi:10.1021/jf901270m

Cited by 107 publications

(91 citation statements)

References 28 publications

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“…The obtained results (not shown) were in line with those previously reported showing that the chelator effectively protected lycopene in SDS-stabilized emulsions [9]. However, EDTA was ineffective in Tween 20 stabilized emulsions used in this study which have a much lower negative charge at pH 3.0 (À100 vs. À9 mV) [9,19]. EDTA has a higher stability constant for ferric (1.3 Â 10 25 ) than ferrous (2.1 Â 10 14 ) ions meaning that it preferentially binds ferric iron [20].…”

Section: Resultssupporting

confidence: 92%

Effect of different antioxidants on lycopene degradation in oil‐in‐water emulsions

Bou

Boon

Kweku

et al. 2011

Eur. J. Lipid Sci. Technol.

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There is interest in incorporating lycopene into foods because it is a natural pigment and can also play a role in preventing disease. Therefore, the effect of the addition of various antioxidants in lycopene containing oil-in-water emulsions stabilized with Tween 20 at acidic pH was studied in order to determine protection systems against lycopene oxidation. In this model, EDTA showed pro-oxidant activity while other chelators like citric acid and tripolyphosphate showed no effect. The free radical scavengers, propyl gallate (PG), gallic acid (GA), and a-tocopherol all had the ability to decrease lycopene oxidation with a-tocopherol being the most effective. The combination of 1 mM atocopherol and 10 mM GA was more effective than the individual antioxidants. Addition of ascorbic acid to the combination of a-tocopherol and GA system accelerated lycopene loss. These results suggest that by the proper selection of free radical scavenging antioxidants, lycopene stability in oil-in-water emulsions could be significantly improved.Practical applications: Evidence that dietary lycopene decreases the risk for a number of health conditions has generated new opportunities for addition of lycopene to functional foods. A successful strategy to deliver lycopene into foods is by means of oil-in-water emulsions. However, lycopene may decompose thus causing nutritional loss and color fading. In order to prevent this, the effectiveness of various antioxidants and their combinations in Tween 20 stabilized oil-in-water emulsions was studied. Overall, lycopene oxidation in oil-in-water emulsions could be significantly reduced by the proper selection of free radical scavengers. This fact is of interest to food industry for increasing the shelf-life of lycopene containing functional foods where the lycopene is dispersed in the food in the form of an oilin-water emulsion.

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Section: Resultssupporting

confidence: 92%

Effect of different antioxidants on lycopene degradation in oil‐in‐water emulsions

Bou

Boon

Kweku

et al. 2011

Eur. J. Lipid Sci. Technol.

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“…• C (a few days) followed by an exponential accumulation of lipid oxidation products (Waraho et al 2009(Waraho et al , 2011a(Waraho et al , 2012. These results suggest that the depletion of antioxidants, by itself, does not trigger the onset of oxidation; if it did, pure emulsified lipids would be instantaneously oxidized in the absence of antioxidants.…”

Section: Introductionmentioning

confidence: 86%

Mass Transport Phenomena in Lipid Oxidation and Antioxidation

Laguerre

Bily

Roller³

et al. 2017

Annu. Rev. Food Sci. Technol.

133

121

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In lipid dispersions, the ability of reactants to move from one lipid particle to another is an important, yet often ignored, determinant of lipid oxidation and its inhibition by antioxidants. This review describes three putative interparticle transfer mechanisms for oxidants and antioxidants: (a) diffusion, (b) collision-exchange-separation, and (c) micelle-assisted transfer. Mechanism a involves the diffusion of molecules from one particle to another through the intervening aqueous phase. Mechanism b involves the transfer of molecules from one particle to another when the particles collide with each other. Mechanism c involves the solubilization of molecules in micelles within the aqueous phase and then their transfer between particles. During lipid oxidation, the accumulation of surface-active lipid hydroperoxides (LOOHs) beyond their critical micelle concentration may shift their mass transport from the collision-exchange-separation pathway (slow transfer) to the micelle-assisted mechanism (fast transfer), which may account for the transition from the initiation to the propagation phase. Similarly, the cutoff effect governing antioxidant activity in lipid dispersions may be due to the fact that above a certain hydrophobicity, the transfer mechanism for antioxidants changes from diffusion to collision-exchange-separation. This hypothesis provides a simple model to rationalize the design and formulation of antioxidants and dispersed lipids.

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“…Flaxseed (or linseed) was used in this model because of its high content of a-linolenic acid and high susceptibility to oxidation [12]. The oil was stripped of tocopherol according to the method proposed by Khan and Shahidi [13] and modified by Waraho et al [14].…”

Section: Methodsmentioning

confidence: 99%

“…Flaxseed oil was stripped of tocopherol according to the methodology proposed by Khan and Shahidi [13] and modified by Waraho et al [14]. Briefly, samples were prepared by dissolving 30 g of oil in 100 mL of hexane.…”

Section: Preparation Of Minor Polar Component-stripped Oilsmentioning

confidence: 99%

Optimization of Oil Oxidation by Response Surface Methodology and the Application of this Model to Evaluate Antioxidants

Branco

Castro

2011

J Americ Oil Chem Soc

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The oxidative stability of oils is a complex process influenced by several factors, making the evaluation of antioxidant effects of new compounds difficult. Thus, the objective of this study was to apply a factorial design to obtain the combination of factors that maximizes the formation of oil oxidation products, and use this model to evaluate the antioxidant activity of different compounds. Temperature, Fe 2? and ascorbyl palmitate were evaluated in two full-factorial designs (2 3 and 3 2 ). The validated optimized oxidation model was obtained by adding 1.47 mmol/L of Fe 2? and 1.54 mmol/L of ascorbyl palmitate to flaxseed oil stripped of tocopherol kept at 40°C for 8 days. Antioxidant activities of six compounds were evaluated using this model. All antioxidant samples were statistically different (p \ 0.001) at 200 ppm concentration, indicating the efficiency of the optimized model to evaluate the antioxidant action of natural and synthetic compounds.

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Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions

Cited by 107 publications

References 28 publications

Effect of different antioxidants on lycopene degradation in oil‐in‐water emulsions

Effect of different antioxidants on lycopene degradation in oil‐in‐water emulsions

Mass Transport Phenomena in Lipid Oxidation and Antioxidation

Optimization of Oil Oxidation by Response Surface Methodology and the Application of this Model to Evaluate Antioxidants

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