Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/72863
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Campo DC | Valor | Idioma |
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dc.contributor.author | Costa, Marlene | por |
dc.contributor.author | Losada-Barreiro, Sonia | por |
dc.contributor.author | Magalhães, Júlia | por |
dc.contributor.author | Monteiro, Luís S. | por |
dc.contributor.author | Bravo-Díaz, Carlos | por |
dc.contributor.author | Paiva-Martins, Fátima | por |
dc.date.accessioned | 2021-05-26T14:07:00Z | - |
dc.date.available | 2021-05-26T14:07:00Z | - |
dc.date.issued | 2021 | - |
dc.identifier.citation | 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 | por |
dc.identifier.issn | 2304-8158 | por |
dc.identifier.uri | https://hdl.handle.net/1822/72863 | - |
dc.description.abstract | 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. | por |
dc.description.sponsorship | Research was funded by FCT/MCTES (UIDB/QUI/50006/2020; PTDC/OCE-ETA/32492/ 2017–POCI-01-0145-FEDER-032492; doctoral grant SFRH/BD/100889/2014), FCT and REQUIMTELAQV for a post-doc fellowship (PTDC/OCE- ETA/32492/2017), Xunta de Galicia (10TAL314003PR), the University of Vigo (postdoctoral grant-Talent Recruitment Program 2018) and the IACOBUS 2019 program. The manuscript was prepared during a sabbatical leave of C. B.-D., supported by the University of Vigo. | por |
dc.language.iso | eng | por |
dc.publisher | MDPI | por |
dc.relation | UIDB/QUI/50006/2020 | por |
dc.relation | PTDC/OCE-ETA/32492/2017 | por |
dc.relation | SFRH/BD/100889/2014 | por |
dc.relation | PTDC/OCE- ETA/32492/2017 | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | por |
dc.subject | antioxidants | por |
dc.subject | emulsions | por |
dc.subject | caffeic acid | por |
dc.subject | dihydrocaffeic acid | por |
dc.subject | hydroxytyrosol | por |
dc.subject | oxidative stability | por |
dc.subject | interfacial concentration | por |
dc.subject | catechols | por |
dc.title | Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.mdpi.com/2304-8158/10/5/1028 | por |
oaire.citationIssue | 5 | por |
oaire.citationVolume | 10 | por |
dc.identifier.doi | 10.3390/foods10051028 | por |
dc.subject.fos | Ciências Agrárias::Biotecnologia Agrária e Alimentar | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Foods | por |
oaire.version | VoR | por |
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