Study of the Effect of Tyrosyl Oleate on Lipid Oxidation in a Typical Italian Bakery Product

Abstract

Tyrosyl oleate (TO), synthesized using oleic acid and tyrosol, was added to the original receipt of tarallini, to evaluate its antioxidant effectiveness. Lipid oxidation in control sample and samples with 1%, 4%, and 7% of TO at different storage times (0, 15, 30, 37, and 45 days) was evaluated. Accelerated oxidation analysis showed that the control sample took more than four times to complete the oxidation compared tarallini with TO. The control sample and tarallini with 1% of TO exceeded the peroxide value limit after 30 days of storage and the other two final products after 45 days. The control sample registered a oxidized fatty acid concentration higher than all the samples formulated with TO. The concentration of volatile compounds from lipid oxidation in tarallini with TO showed a lower concentration than the control sample. All the determinations carried out confirm, for the first time, that TO can counteract lipid oxidation in a real lipid system.

Homovanillyl Oleate, a Novel Lipophenol from Olive Plant with Antioxidant Properties

“…They were designed and synthesized to obtain phenolic compounds with higher lipophilicity due to the presence of a covalently linked alkyl or acyl chain. Indeed, the antioxidant properties of some lipophenols have been found enhanced with respect to the parent compounds, depending on the length and unsaturation degree of the fatty acid acyl chain. − Moreover, some esters obtained from phenolics and fatty acids have been synthesized to obtain emulsifiers and stabilizers in oil matrices. − Hydroxytyrosyl oleate (HtyOle) is a conjugated form of Hty bearing an oleic acid moiety. Recently, it was identified in olive oil and quantified at 4.9 mg kg –1 of oil in a monovarietal EVOO (Carolea cultivar). , Interestingly, HtyOle was found in even higher amounts in the byproducts of olive industry, as its concentration was quantified at 16.0 and 7.1 mg kg –1 in pomace and olive mill waste waters (OMWWs), respectively .…”

Polyphenols and Fish Oils for Improving Metabolic Health: A Revision of the Recent Evidence for Their Combined Nutraceutical Effects

“…It has been described a heterogeneous group of different chemical structures obtained from the chemical bonding between polyphenols and omega-3 PUFAs and some from natural sources [ 94 , 95 , 96 ]. There are also esterified phenols with fatty acids different from omega-3 PUFAs, such as caprylic acid [ 97 ], palmitoyl acid [ 98 ], or oleic acid [ 99 ], mainly investigated because of their protective effect in lipid-based food matrices from oxidation, and more recently as functional food ingredients [ 100 ]. Even if they are also very relevant and showed important properties and functions, they are out of the scope of this review, and only the last studies about omega-3 lipophenol derivatives will be considered and summarized in Table 3 .…”

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

“…However, coarse grinding can have a negative effect on palatability. Marzocchi and Carboni [ 272 ] synthesized tyrosyl oleate and incorporated it into the formulation for tarallini, which improved the IP four-fold compared to the control sample (from 6.10 to 25.28 h using 7 g/100 g oleate). The authors also monitored the baked goods’ volatile profile that resulted from the Maillard reaction, caramelization, and lipid oxidation using an SPME-GC/MS method.…”