Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/72863
Título: | Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems |
Autor(es): | Costa, Marlene Losada-Barreiro, Sonia Magalhães, Júlia Monteiro, Luís S. Bravo-Díaz, Carlos Paiva-Martins, Fátima |
Palavras-chave: | antioxidants emulsions caffeic acid dihydrocaffeic acid hydroxytyrosol oxidative stability interfacial concentration catechols |
Data: | 2021 |
Editora: | MDPI |
Revista: | Foods |
Citação: | Costa, M.; Losada-Barreiro, S.; Magalhães, J.; Monteiro, L.S.; Bravo-Díaz, C.; Paiva-Martins, F. Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems. Foods 2021, 10, 1028. https://doi.org/10.3390/foods10051028 |
Resumo(s): | Our previous research was focused on the effects of hydrophobicity on the antioxidant (AO) efficiency of series of homologous antioxidants with the same reactive moieties. In this work we evaluate the antioxidant efficiency of hydrophobic phenolipids in 4:6 olive oil-in-water emulsions, with different phenolic moieties (derived from caffeic, 4-hydroxycinnamic, dihydrocaffeic acids, tyrosol and hydroxytyrosol), with alkyl chains of 8 and 16 carbons, and compare the antioxidant efficiency with that of the parent compounds. All catecholic phenolipids, in particular the C8 derivatives, have proven to be better antioxidants for the oxidative protection of emulsions than their parental compounds with octyl dihydrocafffeate being the most efficient (16-fold increase in relation to the control). To understand the importance of some factors on the antioxidant efficiency of compounds in emulsions, Pearson’s correlation analysis was carried out between antioxidant activity and the first anodic potential (Epa), reducing capacity (FRAP value), DPPH radical scavenging activity (EC50) and the concentration of antioxidants in each region of the emulsified system. Results confirm the importance of the effective concentration of AOs in the interfacial region (AOI) (ρ = 0.820) and of the Epa (ρ = −0.677) in predicting their antioxidant efficiency in olive oil-in-water emulsions. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/72863 |
DOI: | 10.3390/foods10051028 |
ISSN: | 2304-8158 |
Versão da editora: | https://www.mdpi.com/2304-8158/10/5/1028 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CDQuim - Artigos (Papers) |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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foods-10-01028.pdf | 4,49 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons