Synergistic effect of lecithins for tocopherols: formation and antioxidant effect of the phosphatidylethanolamine—l-ascorbic acid condensate

Doert, Martin; Krüger, Stephanie; Morlock, Gertrud E.; Kroh, Lothar W.

doi:10.1007/s00217-016-2768-z

Cited by 19 publications

(10 citation statements)

References 25 publications

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“…Ascorbic acid can be protected by adding other antioxidants. Food is a system in which multiple ingredients coexist, and there may be preservation effects of certain antioxidants, which involve regeneration mechanisms [ 80 ]. Ascorbic acid and flavonoids can regenerate α-tocopherol by reacting with α-tocopheroxyl radical.…”

Section: Strategies For Improving the Encapsulation And Delivery Of Ascorbic Acidmentioning

confidence: 99%

“…The determination method includes separation by standing, ultrasonic and filter paper filtration [ 82 , 83 , 84 , 85 , 86 ]. Compared with the ultra-isolation method [ 79 , 80 ] used in the nanoparticle system, these methods reduce the release and diffusion of ascorbic acid during the measurement process.…”

Section: Strategies For Improving the Encapsulation And Delivery Of Ascorbic Acidmentioning

confidence: 99%

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Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology

et al. 2022

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The L-enantiomer of ascorbic acid is commonly known as vitamin C. It is an indispensable nutrient and plays a key role in retaining the physiological process of humans and animals. L-gulonolactone oxidase, the key enzyme for the de novo synthesis of ascorbic acid, is lacking in some mammals including humans. The functionality of ascorbic acid has prompted the development of foods fortified with this vitamin. As a natural antioxidant, it is expected to protect the sensory and nutritional characteristics of the food. It is thus important to know the degradation of ascorbic acid in the food matrix and its interaction with coexisting components. The biggest challenge in the utilization of ascorbic acid is maintaining its stability and improving its delivery to the active site. The review also includes the current strategies for stabilizing ascorbic acid and the commercial applications of ascorbic acid.

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Section: Strategies For Improving the Encapsulation And Delivery Of Ascorbic Acidmentioning

confidence: 99%

Section: Strategies For Improving the Encapsulation And Delivery Of Ascorbic Acidmentioning

confidence: 99%

Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology

et al. 2022

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“…In addition to the characterisation of secondary VOC, the formation of tertiary degradation products was also characterised. In order to investigate the subsequent degradation reactions of VOC in more detail, individual compounds were analysed in model experiments with and without the addition of food relevant compounds, in particular phospholipids such as lecithin, as their intense involvement in oxidation reactions has been already proven [36].…”

Section: Introductionmentioning

confidence: 99%

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

Grebenteuch

Kroh

Drusch

et al. 2021

Foods

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The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as marker substances for the oxidative status of foods, the formation of secondary and tertiary lipid oxidation compounds was investigated with gas chromatography in rapeseed oils. After 120 min, up to 65 compounds were detected. In addition to secondary degradation products, tertiary products such as alkyl furans, ketones, and aldol condensation products were also found. The comparison of rapeseed oils, differing in their initial peroxide values, showed that the formation rate of secondary compounds was higher in pre-damaged oils. Simultaneously, a faster degradation, especially of unsaturated aldehydes, was observed. Consequently, the formation of tertiary products (e.g., alkyl furans, aldol adducts) from well-known lipid oxidation products (i.e., propanal, hexanal, 2-hexenal, and 2-nonenal) was investigated in model systems. The experiments showed that these compounds form the new substances in subsequent reactions, especially, when other compounds such as phospholipids are present. Hexanal and propanal are suitable as marker compounds in the early phase of lipid oxidation, but at an advanced stage they are subject to aldol condensation. Consequently, the detection of tertiary degradation products needs to be considered in advanced lipid oxidation.

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“…The groups of PE and PA in PL structures significantly contributed to the antioxidant activity, while inositol showed little effect (Doert et al, 2017). The PL fraction with the highest PI (ethanol-insoluble fraction) showed the lowest antioxidant activity in this study.…”

Section: Antioxidant Activitymentioning

confidence: 50%

“…One mechanism of the phospholipid-tocopherol synergism is the donation of a hydrogen atom by PL to the tocopheryl radical (Doert et al, 2012). The ternary mixture of PL, tocopherol and ascorbic acid are powerful antioxidants for stabilising highly unsaturated oils (Doert et al, 2017). Antioxidant activity of PPF PL and its fractions and synergism with other antioxidants have not been evaluated yet.…”

Section: A R T I C L E I Nmentioning

confidence: 99%

Emulsifying Properties and Antioxidant Activity of Phospholipids Fractions From Palm Pressed Fibre

Ahmadi¹

2022

JOPR

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Palm pressed fibre (PPF) is a by-product of crude palm oil (CPO) extraction and has great potential as a source of phospholipids (PL). PPF was extracted from chloroform:methanol to extract total lipid, and polar lipid was separated using methanol. PL from PPF was fractionated by ethanol, and subsequently, the ethanol-soluble fraction was fractionated by acetone. Four fractions were obtained: ethanol-soluble, ethanolinsoluble, ethanol-acetone soluble, ethanol soluble-acetone insoluble. All fractions had different PL molecular species compositions. Different compositions of PL in the fractions resulted in different hydrophilic-lipophilic balance (HLB) values, emulsifying properties, and antioxidant activity. HLB value of crude PL from PPF was 6.07 that was suitable for water in oil (w/o) emulsion indicated by low emulsifying activity index (EAI) and emulsion stability index (ESI) in oil-water (o/w) emulsion systems. Ethanol-soluble and ethanol-acetone soluble fractions exhibited better emulsifying properties and higher HLB values of around 10. Crude PL and its fractions showed a potential antioxidant activity to prevent bulk soybean oil in a single antioxidant system. Synergism with α-tocopherol appeared in a binary antioxidant system indicated by low peroxide value compared to the single one. PL composition affected the ability of PL fractions as antioxidants.

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Synergistic effect of lecithins for tocopherols: formation and antioxidant effect of the phosphatidylethanolamine—l-ascorbic acid condensate

Cited by 19 publications

References 25 publications

Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology

Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

Emulsifying Properties and Antioxidant Activity of Phospholipids Fractions From Palm Pressed Fibre

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