Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

Abstract

Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This research aimed to investigate the radical scavenging activity of olive oil phenolic antioxidants (OPAs) in O/W emulsions, as affected by the phase in which they were added. This allowed one to assess whether different behaviors could be expected from antioxidants originally present in phenolic-rich olive oils compared to natural antioxidants added in the water phase during emulsion production. Hydroperoxide decomposition kinetics and the analysis of volatile pattern provided an outline of antioxidation mechanisms. Though being effective in slowing down oxidation when added both in the oil and water phase, OPAs interfered in different ways with oxidation pathways, based on the phase in which they were added. OPAs added to the water phase were more effective in slowing down hydroperoxide decomposition due to the hydrophilic radical initiator. On the other hand, OPAs present in the oil were more effective in preventing radical propagation, with relevant consequences on the volatile pattern.

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient

“…Conversely, during the same period, the PV in the control mayonnaise (AV-May) was 18.5 and 21.4 meqO 2 /kg at room and cold temperatures, respectively. This was the evidence that the OLV phenols effectively exerted antioxidant activity in the mayonnaise as hoped in according with the literature [ 23 , 47 , 48 , 49 , 50 , 51 ]. Finally, significant and constant oleuropein reduction occurred in the OLV-May stored at room temperature (up to 70% after 12 storage months), while it remained unchanged in the sample stored under cold temperature.…”

Loss in the Intrinsic Quality and the Antioxidant Activity of Sunflower (Helianthus annuus L.) Oil during an Industrial Refining Process

“…Several accelerated oxidation tests (Rancimat test and Shaal test) were already used for evaluation of the oxidative stability [ 85 ]. Thanks to its important advantages such as time savings and a small sample volume, the oxidative stability of the oil over the course of the refining process was studied using RapidOxy ® device (Anton Paar, Les Ulis, France).…”

Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

“…The highest content of hydroxytyrosol was detected in EMPEA (82.75 Likewise, Raikos, [34], showed that the addition of natural antioxidant can be a reliable strategy to improve the resistance to lipid oxidation of fat emulsion. In a previous article written by Paradiso et al [35], it was reported that the catechol structure characterizing, e.g., hydroxytyrosol and oleuropein exerts a marked inhibiting activity towards oxidation in emulsion. To verify the actual formulation effect on the inhibition of rancidity processes, chromatographic quantification and antioxidant evaluation were performed.…”