Jussara berry (Euterpe edulisM.) oil‐in‐water emulsions are highly stable: the role of natural antioxidants in the fruit oil
| Autor: | Laís de O. Silva, Aline Gabrielle Alves de Carvalho, Emília Akil, Kelly Alencar Silva, Alexandre G. Torres, Maria Alice Zarur Coelho, André Mesquita Magalhães Costa |
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| Rok vydání: | 2018 |
| Předmět: |
Antioxidant
Euterpe 030309 nutrition & dietetics medicine.medical_treatment Berry Antioxidants Oil in water 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Lipid oxidation medicine Plant Oils Food science Euterpe edulis 0303 health sciences Nutrition and Dietetics Ethanol biology Chemistry Extraction (chemistry) Water 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Emulsions Composition (visual arts) Oxidation-Reduction Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 99:90-99 |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | Antioxidants help prevent lipid oxidation, and therefore are critical to maintain sensory quality and chemical characteristics of edible oils. Jussara berry (Euterpe edulis M.) oil is a source of minor compounds with potential antioxidant activity. The aim of this work was to investigate the role of such compounds on the effectiveness to prevent or delay oxidation of oil present in oil-in-water emulsions, and how the emulsions' physical stability would be affected. RESULTS Jussara berry oil extracted by ethanol extraction, its stripped variations (partially stripped, highly stripped and highly stripped with added butylhydroxytoluene), and expeller-pressed oil were used to prepare oil-in-water emulsions. Jussara berry oils were analyzed before emulsions preparation to ensure their initial quality and composition, and oil-in-water emulsions were analyzed regarding their oxidative and physical stability. Ethanol extracted oil emulsion presented higher oxidative stability than highly stripped oil emulsion with added synthetic antioxidant butylahydroxytoluene (oxidative stability index 45% lower, after 60?days, and reached undetectable levels after 90?days). All emulsions remained physically stable for up to 120?days of storage. CONCLUSION Our results indicate that natural antioxidants in jussara berry oil protect emulsions from oxidation while keeping physical stability unchanged. ? 2018 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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