Effects of gallic acid alkyl esters and their combinations with other antioxidants on oxidative stability of DHA algae oil

Yan, Shaofeng; Guo, Chao; Lu, Ting; Ding, Xu-Yang; Zhao, Mantong; Zhang, Min; Liu, Huilin; Song, Lina; Zhou, Da‐Yong

doi:10.1016/j.foodres.2021.110280

Cited by 18 publications

(8 citation statements)

References 41 publications

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“…Li et al, 2017). Many studies have also confirmed that oil oxidation was a free radical chain reaction, and free radicals were the key factors in the process of oxidation (Blasi et al, 2018;Shen et al, 2021). The present results showed that LRBE could reduce the oxidation of unsaturated fatty acids, which might be due to its inhibition on the free radical chain reaction.…”

Section: Influence On Fatty Acid Composition Of Oilssupporting

confidence: 55%

“…The oxidative decomposition is the main reason for the decrease in the content of unsaturated fatty acids, which will be further converted into oxidative products such as aldehydes (X. Li et al., 2017). Many studies have also confirmed that oil oxidation was a free radical chain reaction, and free radicals were the key factors in the process of oxidation (Blasi et al., 2018; Shen et al., 2021). The present results showed that LRBE could reduce the oxidation of unsaturated fatty acids, which might be due to its inhibition on the free radical chain reaction.…”

Section: Resultsmentioning

confidence: 94%

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Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process

Gao

Chen

et al. 2022

Journal of Food Science

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The potential uses of Ligustrum robustum (Rxob.) Blume extract as a natural antioxidant to protect the quality of different oils during storage and frying process were studied. The results showed that L. robustum extract has been shown to retard the decline in the quality of both oils based on the tests of acid value, peroxide value, p-anisidine value, color, volatile flavor, and fatty acid compositions, and the protective effect of L. robustum extract on the quality of peanut oil was better than that of palm oil. By the component analysis, L. robustum extract was found to have a total phenols content of 140.75 ± 1.52 mg/g, and ligurobustoside C was identified as the main phenolic compound. The thermogravimetric and differential scanning calorimetry results showed that L. robustum extract enhanced the oxidative stability of peanut and palm oils. In addition, Fourier transform infrared results indicated that L. robustum extract had protective effects on the C=C bond and ester bond of oil molecule. Moreover, by using electron spin resonance technique, L. robustum extract showed the ability to inhibit and scavenge alkyl-free radicals in both oils. The present results suggested that L. robustum extract may protect the quality of oils during the storage and frying process by inhibiting the oxidation of unsaturated fatty acids and might be a potential natural antioxidant in the food industry.

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Section: Influence On Fatty Acid Composition Of Oilssupporting

confidence: 55%

Section: Resultsmentioning

confidence: 94%

Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process

Gao

Chen

et al. 2022

Journal of Food Science

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“…These PUFAs require stabilization against oxidation. Shen and co-workers could show that a combination of octyl gallate with tea polyphenol palmitate showed the most effective protection [ 63 ].…”

Section: Food Ingredients and Nutraceuticals From Microalgaementioning

confidence: 99%

Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production

Kratzer

Murkovic

2021

Foods

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Microalgal products are an emerging class of food, feed, and nutraceuticals. They include dewatered or dried biomass, isolated pigments, and extracted fat. The oil, protein, and antioxidant-rich microalgal biomass is used as a feed and food supplement formulated as pastes, powders, tablets, capsules, or flakes designed for daily use. Pigments such as astaxanthin (red), lutein (yellow), chlorophyll (green), or phycocyanin (bright blue) are natural food dyes used as isolated pigments or pigment-rich biomass. Algal fat extracted from certain marine microalgae represents a vegetarian source of n-3-fatty acids (eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), γ-linolenic acid (GLA)). Gaining an overview of the production of microalgal products is a time-consuming task. Here, requirements and options of microalgae cultivation are summarized in a concise manner, including light and nutrient requirements, growth conditions, and cultivation systems. The rentability of microalgal products remains the major obstacle in industrial application. Key challenges are the high costs of commercial-scale cultivation, harvesting (and dewatering), and product quality assurance (toxin analysis). High-value food ingredients are commonly regarded as profitable despite significant capital expenditures and energy inputs. Improvements in capital and operational costs shall enable economic production of low-value food products going down to fishmeal replacement in the future economy.

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“…Two or more substances derived from natural plants and animals, or metabolites exhibit stronger antioxidant capacity through synergistic action (Olszowy‐Tomczyk, 2020). While the oxidative stability and the antioxidant interaction of compound antioxidants in bulk oils and oil‐in‐water (O/W) emulsions have been thoroughly investigated, research on W/O emulsions like margarine has been scarce (Durand et al., 2015; Kim et al., 2012 ; Shen et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Impact of α‐tocopherol and EGCG on the oxidative stability of margarine: Exploring the possible synergistic effect mechanism

Zhang

Pei

Guo

et al. 2023

Journal of Food Science

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Margarine is a typical water-in-oil (W/O) emulsion fat product. Due to the presence of a water-oil interface, the oil oxidation in the emulsion system is the interface reaction, which is much faster than that in bulk oil and shows different oxidation mechanisms. The analysis of Rancimat and electron spin resonance indicated that α-tocopherol and EGCG show synergistic antioxidant effects in the margarine. After 20 days of accelerated oxidation storage, the antioxidant effect of the compound antioxidant (50 mg/kg α-tocopherol + 350 mg/kg EGCG) on the margarine was significantly higher than that of the single antioxidant α-tocopherol and EGCG. Based on the results of antioxidants partitioning, electrochemistry, fluorescence spectroscopy, and the oxidative decomposition of antioxidants, the possible mechanisms of interaction were the promotion of α-tocopherol regeneration by EGCG, and the fact that αtocopherol and EGCG could act at different stages and positions of oxidation. This work will contribute to studying antioxidant interactions and can provide valuable suggestions for practical production. K E Y W O R D S α-tocopherol, (-)-Epigallocatechin-gallatePractical Application: This study aims to improve the oxidative stability of margarine by adding α-tocopherol and epigallocatechin-gallate (EGCG) individually and in blends. The mechanism of compound antioxidant synergistic inhibition of margarine oxidation was analyzed, providing theoretical basis and scientific basis for the research and practical application of natural antioxidant synergistic mechanism.

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Effects of gallic acid alkyl esters and their combinations with other antioxidants on oxidative stability of DHA algae oil

Cited by 18 publications

References 41 publications

Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process

Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process

Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production

Impact of α‐tocopherol and EGCG on the oxidative stability of margarine: Exploring the possible synergistic effect mechanism

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