Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters

Highlights1-Heating sterols at 180 °C produced a high extent of oxidation.2-The presence and unsaturation degree of the surrounding lipids protected sterols from oxidation.3-Plant aqueous extracts protected cholesterol from oxidation.4-Greater amounts of campesterol-derived oxidation products were observed, followed by sitosterol, cholesterol and stigmasterol.5-In 5 out of 7 of our studies, 7-keto derivatives were the most abundant oxysterols formed. AbstractDietary sterols are nutritionally interesting compounds which can suffer oxidation reactions. In the case of plant sterols, they are being widely used for food enrichment due to their hypocholesterolemic properties. Besides, cholesterol and plant sterols oxidation products are associated with the development of cardiovascular and neurodegenerative diseases, among others. Therefore, the evaluation of the particular factors affecting sterol degradation and oxysterols formation in foods is of major importance. The present work summarizes the main results obtained in experiments which aimed to study four aspects in this context: the effect of the heating treatment, the unsaturation degree of the surrounding lipids, the presence of antioxidants on sterols degradation, and at last, oxides formation. The use of model systems allowed the isolation of some of these effects resulting in more accurate data. Thus, these results could be applied in real conditions.

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“…Some authors (65) have recently attributed the different experimental conditions applied to sterols oxidation susceptibility.…”

Section: Effect Of the Type Of Sterolmentioning

confidence: 99%

Oxysterols formation: A review of a multifactorial process

Barriuso

Ansorena

Astiasarán

2017

The Journal of Steroid Biochemistry and Molecular Biology

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“…4,[10][11][12] However, the results of other studies are not in accordance with this theory. [13][14][15] As such, some authors have attempted to improve the polar paradox theory, [16][17][18] employing esters from phenolic acids, such as esters of the acids p-hydroxybenzoic, caffeic and vanillic. 16,19,20 However, some of these compounds (e.g., esters of p-hydroxybenzoic acid) are related to serious health problems, such as mammary tumors in humans and reproductive problems in animals, 21 limiting the future extrapolation of these results to other food sources, as well their application in industrialized foods.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Distribution of Antioxidant Compounds from Natural Sources and Study of Lipid Protection in Oil-in-Water Emulsions

Palombini¹,

Carbonera²,

Galuch³

et al. 2018

J. Braz. Chem. Soc.

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The investigation of the distribution of antioxidant compounds between emulsions phases, employing natural sources of these compounds directly in the emulsions, is rarely addressed. The use of ultra performance liquid chromatography coupled to a mass spectrometer (UPLC-MS), combined with accelerated oxidation tests and oxygen radical absorbance capacity method (ORAC), using the fluorescein (FL) decay curve (ORAC FL ) assay, enable an improved evaluation of the distribution of the antioxidant compounds and their lipid protection abilities. The lipid protection tendency observed was in agreement with the polar paradox theory. The ORAC FL results reported here are higher than other reported in the literature, even when performing a sample extraction directly into one of the emulsion phases, thus demonstrating the effectiveness of this direct addition regarding the antioxidant activity. The analysis of the mass spectra of the emulsions enabled to verify the existence and distribution of some phenolic compounds in both phases. The direct extraction in the aqueous and oil phases of the emulsion increased, in a general way, the amount of identified compounds in each phase.

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“…Em um estudo anterior realizado pelo nosso grupo, a atividade antioxidante de onze compostos fenólicos extraídos da própolis vermelha foi avaliada em uma emulsão contendo óleo de Echium (Espinosa et al, 2015). Os resultados indicaram que o ácido sinápico e a rutina apresentaram maior atividade antioxidante no sistema emulsionado.…”

Section: O óLeo Deunclassified

“…Quando oxidados, os lipídios apresentam perda da funcionalidade biológica, além de formarem produtos secundários com odor indesejável e potencial toxicidade (Espinosa et al, 2015;Frankel, 1980;Kubow, 1993;.…”

Section: Introductionunclassified

“…Tais ácidos graxos estão envolvidos no funcionamento de diversos órgãos e sistemas, e seu consumo pode contribuir para retardar a progressão da aterosclerose ao reduzir a inflamação e a hipertriglicemia. A ingestão diária de 2g/dia de n-3 FA tais como EPA (ácido eicosapentaenóico) e DHA (ácido docosahexaenóico) reduz a concentração de triacilgliceróis e biomarcadores inflamatórios (Cicero et al, 2010; KrisEtherton et al, 2002;Wall et al, 2010 Espinosa et al, 2015; Frankel, 1980; Kubow, 1993;. …”

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Aplicação de planejamento fatorial na oxidação de óleos contendo diferentes tipos de ácidos graxos ômega 3

Fabiano¹

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ninguém mais esteve, acreditando em mim, sempre. Janayra, por todo apoio e incentivo e por ter me mostrado o quão doce pode ser uma amizade. Vanessa por toda a luz que trouxe até mim, e por acreditar no meu potencial. Vocês são um presente pra mim! Às alunas do professor Thomas, por sempre se prontificarem a ajudar.Ao professor Stanley Deming da Universidade de Houston, pela parceria e suporte oferecido nas análises estatísticas.Ao programa de Ciência dos Alimentos, e ao departamento de Nutrição Experimental da Faculdade de Ciências Farmacêuticas da USP, pela oportunidade concedida para a realização desse projeto.Ao Edilson, Mônica, Cléo e Roberta da secretaria do bloco 14, por toda ajuda e suporte. Óleos contendo alta proporção de ácidos graxos ômega-3 (n-3 FA) têm sido aplicados na formulação de alimentos ou comercializados como suplementos, com a finalidade de reduzir o risco cardiovascular, principalmente devido aos seus efeitos hipotriglicêmicos e anti-inflamatórios. No entanto, a susceptibilidade à oxidação dos n-3 FA é elevada, levando à formação de vários produtos secundários, incluindo alguns tóxicos e potencialmente aterogênicos. Por esta razão, compostos naturais com propriedades antioxidantes têm sido investigados com o objetivo de melhorar a estabilidade oxidativa dos óleos com alta proporção de n-3 FA. Neste estudo, avaliou-se a capacidade antioxidante de dois compostos naturais (ácido sinápico e hidrato de rutina) utilizando-se um modelo acelerado para oxidar os óleos. Foram combinados cinco indutores (Temperatura; Ferro-Fe 2+ ; 2,2'-Azobis dicloridrato de 2-amidinopropano -AAPH; ascorbil palmitato -AP e 2,2'-azobis -2,4-dimetilvaleronitrilo -AMVN) em um delineamento fatorial (2 5-1 ) com ½ fração de "resolução V" para acelerar a oxidação de três óleos (linhaça, Echium e peixe) contendo diferentes fontes de n- Oils containing a high proportion of omega-3 fatty acids (n-3 FA) have been used in the formulation of foods or sold as supplements, aiming to reduce cardio-vascular risks, mainly due to their hypotriglycemic and anti-inflammatory effects. However, n-3 FA are highey susceptible to oxidation, leading to the formation of several products, including some toxic and potentially atherogenic. For this reason, natural products with antioxidant properties have been investigated to improve the oxidative stability of oils with a high proportion of n-3FA. This study evaluated the antioxidant capacity of two natural compounds (sinapic acid and rutin hydrate), using an accelerated model to oxidize the oils. and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA), respectively. There was no difference between the oxidation markers (LOOH and TBARS) estimated by the regression models and the values experimentally observed. The inducers AMVN and Fe 2+ were the main factors responsible for the increase of TBARS concentration. The values of the oxidation markers obtained 48h after the induction were similar to or higher than those obtained when the samples were oxidized at 60°C for 15 days, both being mo...

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Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters

Cited by 56 publications

References 45 publications

Oxysterols formation: A review of a multifactorial process

Oxysterols formation: A review of a multifactorial process

Investigation of Distribution of Antioxidant Compounds from Natural Sources and Study of Lipid Protection in Oil-in-Water Emulsions

Aplicação de planejamento fatorial na oxidação de óleos contendo diferentes tipos de ácidos graxos ômega 3

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