Physical evidence that the variations in the efficiency of homologous series of antioxidants in emulsions are a result of differences in their distribution

Costa, Marlene; Losada‐Barreiro, Sonia; Paiva‐Martins, Fátima

doi:10.1002/jsfa.7765

Cited by 44 publications

(63 citation statements)

References 30 publications

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“…In accordance with our previous work, the distribution results show that the nonlinear effect of the hydrophobicity of chlorogenates on their AO activity in emulsions is due to their differential affinities towards the interfacial region.…”

Section: Discussionsupporting

confidence: 92%

“…. This emulsifier concentration effect in the variation of %AO I for chlorogenates has already been observed for other series of homologous AOs in different O/W ratios, where the importance of the emulsifier concentration in controlling the AOs concentration at the reaction site was demonstrated and highlighted …”

Section: Resultssupporting

confidence: 73%

“…The efficiency does not correlate with the hydrophobicity of AOs, increasing with increasing length of the alkyl chain to a maximum, after which a decrease is observed. This phenomenological, parabola‐like, variation of the efficiency is the so‐called ‘cut‐off’ effect already reported by us and others for several series of homologous AOs bearing the same reactive moiety but different hydrophobicities. Our results are also qualitatively similar to those reported by Laguerre et al in Brij 35 stabilized sunflower oil‐in water emulsions …”

Section: Resultssupporting

confidence: 65%

“…The results highlight the importance of the interfacial region in controlling the AO efficiency. We can emphasize the following aspects: An increase in the HLB of AOs promotes their incorporation in the interfacial region of oil‐in‐water emulsions, but only up to a point (C12), because a further increase in their HLB may make them more soluble in the oil region than in the interfacial one The HLB of AO and emulsifier concentration Φ I are both the main parameters controlling the distribution of all chlorogenates; that is, a careful choice of both parameters is crucial because they strongly affect the availability of AOs at the reaction site. Changing the O/W ratio from 4 : 6 to 1 : 9 significantly increase the incorporation of very hydrophobic chlorogenates (C8–C16) into the interfacial region of a model emulsion. Owing to the higher solubility of CGA in water, changing the HLB of chlorogenates significantly increases their interfacial concentration to a higher extent than that observed for caffeates.…”

Section: Discussionmentioning

confidence: 99%

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Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations

et al. 2019

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BACKGROUND Controlling the interfacial concentrations of antioxidants (AOs) in oil‐in‐water emulsions can be regarded as a unique approach for increasing the efficiency of AOs in inhibiting the oxidation of lipids. Classical methods to determine the AO distribution in binary systems cannot be employed and their distribution needs to be assessed in the intact emulsion. RESULTS We have employed a well‐established kinetic method to determine the distribution of a homologous series of AOs derived of chlorogenic acid in olive oil‐in‐water emulsions and analyse the effects of AO hydrophobicity on their distributions and their efficiencies. Results indicate that variations in the efficiency of chlorogenates in emulsions are due to differences in their interfacial concentrations. Their interfacial concentrations AOI were much higher (20‐ to 150‐fold) than their stoichiometric concentrations. On the other hand, their concentrations in the oil region were 1.5‐ to 0.1‐fold. Results also show the complex effect of the oil‐to‐water ratio employed in the preparation of the emulsions on the (AOI) values. CONCLUSION Results highlight the key role of the interfacial region and of its composition (interfacial AO molarity, emulsifier concentration, oil‐to‐water ratio) in interpreting the efficiency of AOs in inhibiting lipid oxidation in emulsions. Thus, a careful modulation of these parameters is necessary to ensure optimum AO efficiency. © 2019 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 92%

Section: Resultssupporting

confidence: 73%

Section: Resultssupporting

confidence: 65%

Section: Discussionmentioning

confidence: 99%

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Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations

et al. 2019

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“…Over the years, many studies were performed to establish a relationship between polarity of antioxidant and their effectiveness in lipids (Sorensen et al ., ; Zhu et al ., ; Aladedunye et al ., ; Laguerre et al ., ; Ma et al ., ; Almeida et al ., ; Chen et al ., ; Costa et al ., ,b; Silva et al ., ). It has been widely established that polar antioxidants are effective than nonpolar antioxidants in bulk oils (Frankel et al ., ; Zhong & Shahidi, ).…”

Section: Resultsmentioning

confidence: 99%

Effectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace water

Chandrasekar

Belur

Iyyaswami

2017

Int J of Food Sci Tech

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Summary Poor oxidative stability exhibited by n‐3 polyunsaturated fatty acid rich sardine oil is a major challenge for its utilisation in industry. Considering the fact that water is always present in bulk oil in trace amounts during storage, an effort was made to understand and compare the effectiveness of rutin and its corresponding lipophilic ester in enhancing oxidative stability of refined sardine oil containing trace water (0.16% w/w). Peroxide value, conjugated diene value, p‐anisidine value and thiobarbituric acid reactive substances (TBARS) value were determined during 20 days storage. Rutin fatty ester showed 50% reduction in primary oxidation and 42.46% reduction in secondary oxidation, whereas rutin showed 20.6% and 20.43% reduction in primary and secondary oxidation, respectively, by the end of 20 days storage. Thus, it is clearly established that rutin fatty ester is more effective than hydrophilic rutin in sardine oil containing trace water, which contradicts the polar paradox theory.

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Partitioning and antioxidative effect of protocatechuates in soybean oil emulsions: Relevance of emulsifier concentration

Silva

Losada‐Barreiro

Paiva‐Martins

et al. 2017

Euro J Lipid Sci & Tech

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Distributions of a homologous series of protocatechuic acid (PCA) derivatives of increasing lipophilicity were determined in stripped soybean oil‐in‐water emulsions and compared with their antioxidant (AO) efficiencies. The distribution was determined by employing a recently developed a kinetic method, based on the reaction between the hydrophobic 4‐hexadecylbenzenediazonium ions (16‐ArN2+) and the antioxidants, that allows to determine the partition constants between the oil‐interfacial, PnormalOnormalI, and water‐interfacial, PnormalWnormalI, regions of the emulsion and their interfacial molarities. Our results show that: (i) at low surfactant volume fractions, ΦI = 0.005, a significant fraction (>50%) of all protocatechuates is located in the interfacial region of soybean oil emulsions. The percentage increases with increasing ΦI such that at ΦI = 0.04, than 90% of the AOs are located in the interfacial region; (ii) the variation of the hydrophobicity of the AOs has a modest effect on their concentration in the interfacial region, particularly at ΦI > 0.01, and an almost negligible effect on their antioxidant efficiency in the same emulsions; (iii) a positive correlation between the antioxidant efficiency and the interfacial molarities of the protecatechuates was established. Practical application: Results will contribute to a deeper understanding of oxidative stability in polyunsaturated acids enriched emulsions, will enhance current understanding of how AO structure and physical location within the food system affect their efficiency and will provide basic information on the factors controlling AO distributions and efficiencies, allowing a more rational selection of AOs in food stabilization. The outcome of this research will help the development of more efficient antioxidant strategies for food preservation and for the oxidative protection of nutritionally important bioactive lipids. There is a positive correlation between the antioxidant efficiency of protocatechuates of different HLB and their interfacial concentration, (AOI), in soybean oil emulsions.

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Physical evidence that the variations in the efficiency of homologous series of antioxidants in emulsions are a result of differences in their distribution

Cited by 44 publications

References 30 publications

Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations

Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations

Effectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace water

Partitioning and antioxidative effect of protocatechuates in soybean oil emulsions: Relevance of emulsifier concentration

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