Impact of surfactant type, pH and antioxidants on the oxidation of methyl linoleate in micellar solutions

Xie, Wenlei; Ji, Junmin; Wang, Hongyan

doi:10.1016/j.foodres.2007.08.001

Cited by 9 publications

(9 citation statements)

References 21 publications

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“…Consistent with other papers, O/W emulsions stabilized by Tween 20 were more stable to lipid oxidation in the acidic environment (at pH 3 and 5) than at pH 7 (Figure – ). This could be attributed to electrostatic repulsion of prooxidant metal ions away from positively charged emulsion droplets formed at acidic pH, thus decreasing lipid oxidation rate. ,− The combination of rosmarinic acid and α-tocopherol extended the lag time of lipid hydroperoxide and hexanal formation compared to the control O/W emulsions at all pH conditions. However, the antioxidant activity of rosmarinic acid and α-tocopherol individually was pH dependent.…”

Section: Resultsmentioning

confidence: 99%

Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions

Kittipongpittaya

Panya

Phonsatta

et al. 2016

J. Agric. Food Chem.

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Antioxidant regeneration could be influenced by various factors such as antioxidant locations and pH conditions. The effects of environmental pH on the antioxidant interaction between rosmarinic acid and α-tocopherol in oil-in-water (O/W) emulsions were investigated. Results showed that the combined antioxidants at pH 7 exhibited the strongest synergistic antioxidant activity in comparison with the combinations at other pH conditions as indicated by the interaction index. A drop in pH from 7 to 3 resulted in a reduction in the synergistic effect. However, in the case of pH 3, an additive effect was obtained. Moreover, the effect of the pH on the regeneration of α-tocopherol by rosmarinic acid in heterogeneous Tween 20 solutions was studied using EPR spectrometer. The same was true for the regeneration efficiency, where the reaction at pH 7 exhibited the highest regeneration efficiency of 0.3 mol of α-tocopheroxyl radicals reduced/mol of phenolics. However, the study on depletions of rosmarinic acid and α-tocopherol revealed that the formation of caffeic acid, an oxidative degradation product of rosmarinic acid, could be involved in enhancing the antioxidant activity observed at pH 7 rather than the antioxidant regeneration. This study has highlighted that the importance of pH-dependent antioxidant interactions does not solely rely on antioxidant regeneration. In addition, the formation of other oxidative products from an antioxidant should be taken into account.

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Section: Resultsmentioning

confidence: 99%

Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions

Kittipongpittaya

Panya

Phonsatta

et al. 2016

J. Agric. Food Chem.

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“…In oil-in-water emulsions, one of the major mechanisms of lipid oxidation is the metal-promoted decomposition of lipid hydroperoxide to a free radical (Figure , eq 4) . A reduction of pH increases Fe 2+ solubility, contributing to the decomposition of LOOH, catalyzed by Fe 2+ . According to Choe and Min, ferrous ion (Fe 2+ ) acts 100 times faster in decomposing hydroperoxides than ferric ion (Fe 3+ ).…”

Section: Discussionmentioning

confidence: 99%

“…A notable number of studies have reported the antioxidant action of artificial and natural compounds measured by indirect methodologies. − However, many of these studies have reported controversial results, even for the same material determined by different assays in different laboratories . When these new compounds are applied to systems that contain an oxidizable substrate, such as triacylglycerols or phospholipids, the results can differ from those obtained using indirect methods. , Many factors have been suggested to justify these differences. , Among them, the narrow variation in the oxidation markers can mask potential antioxidant effects, particularly when phenolic compounds that exhibit very similar molecular structures are being evaluated in bulk oils or emulsions . The simultaneous addition of iron and ascorbate is currently used to accelerate the oxidation and could also be used to promote the amplification of the oxidation markers, depending on the type of emulsifier, temperature, pH, and presence of other compounds.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Simultaneous Interaction among Ascorbic Acid, Iron and pH on the Oxidative Stability of Oil-in-Water Emulsions

Branco

Rodrigues

Gioielli

et al. 2011

J. Agric. Food Chem.

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The objective of this study was to demonstrate how different factors can simultaneously influence the oxidative stability of an oil-in-water emulsion, and how these factors can be used to enlarge the variation range of oxidation markers, expressed as peroxide value (PV) and TBARS. Initially, a Plackett-Burman design was used to screen seven factors (temperature, pH, and iron, copper, ascorbyl palmitate, ascorbic acid, and sodium chloride concentrations). A temperature elevation of 30 to 60 °C reduced PV and TBARS, a pH change from 3.0 to 7.0 increased PV and reduced TBARS, and the presence of ascorbic acid (1 mmol/L) had no significant effect on PV but increased TBARS (p < 0.05). Thus, the temperature was fixed at 30 °C, and an emulsion was formulated with different combinations of ascorbic acid, iron, and pH according to a central composite rotatable design. Regression models were fitted to PV and TBARs responses and optimized to get the higher values of both markers of oxidation. The optimized emulsion contained 1.70 mmol/L AH (ascorbic acid) and 0.885 mmol/L FeSO(4) · 7H(2)O (1.0 mmol/L Fe(2+)) at pH 5.51 and 30 °C. The range of variation observed for oxidation markers in the optimized emulsion model (PV, 0-4.27 mequiv/L; TBARS, 0-13.55 mmol/L) was larger than the variation observed in the nonoptimized model (PV, 0-1.05 mequiv/L; TBARS, 0-1.00 mmol/L). The antioxidant activity of six compounds (Trolox, α-tocopherol, caffeic acid, gallic acid, catechin, and TBHQ) was evaluated using the optimized emulsion conditions. After application of the Tukey HSD post hoc statistical test, the samples that were not different (p < 0.05) in the nonoptimized emulsions showed a significant difference in the optimized emulsions. Considering the importance of the interactions on oxidation studies, our model represents a significant improvement in a direct methodology that can be applied to evaluate natural compounds under different combination of factors.

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“…An increase in the acid number The peroxide number indicates the level of primary oxidation of fatty acids and it shows the amount of hydroperoxide as the primary product of autoxidation processes. Peroxide number is mainly related to the meat pH, as when this is closer to pH 7, the conditions for oxidation are more favourable (Xie and Wang, 2007). Average peroxide numbers for all three sausage groups are shown in Table 3.…”

Section: Resultsmentioning

confidence: 99%

Effect of Incorporating Blackthorn Fruit (Prunus spinosa L.) Extract in Natural Casing on Quality of Kranjska Sausage

et al. 2018

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This study aimed to evaluate the eff ectiveness of natural casing treatment with ethanol or aqueous extract of the blackthorn fruits (Prunus spinosa L.) on the quality of vacuum packed Kranjska sausages. Three experimental groups of sausages were produced. Firstly, a conventional sausage was fi lled in a natural casing; secondly, sausage was fi lled in a natural casing that was previously submerged in ethanol extract of blackthorn, and; thirdly, sausage was fi lled in a natural casing that was previously submerged in aqueous extract of blackthorn. The sausages were produced in industrial conditions, stuff ed into the pretreated natural casings, vacuum packaged and stored at 4°C for 60 days. There were no signifi cant diff erences (p>0.05) in chemical composition or in sensory quality between the diff erent sausages. This study showed that extract of blackthorn fruits (Prunus spinosa L.) incorporated into natural casing before the fi lling operation reduced the number of lactic acid bacteria on the outside surface of vacuum packed Kranjska sausages stored 60 days at 4°C. The sausages with treated casings did not have much better oxidative stability during storage, likely because the herbal extracts did not diff use into the fi lling, and were present in amounts too small to signifi cantly aff ect decreases of the acid and peroxide numbers, or increases in thiobarbituric acid reactive substance values.

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Impact of surfactant type, pH and antioxidants on the oxidation of methyl linoleate in micellar solutions

Cited by 9 publications

References 21 publications

Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions

Effects of Environmental pH on Antioxidant Interactions between Rosmarinic Acid and α-Tocopherol in Oil-in-Water (O/W) Emulsions

Effect of the Simultaneous Interaction among Ascorbic Acid, Iron and pH on the Oxidative Stability of Oil-in-Water Emulsions

Effect of Incorporating Blackthorn Fruit (Prunus spinosa L.) Extract in Natural Casing on Quality of Kranjska Sausage

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