Effects of Caffeic Acid Phenethyl Ester and 4-Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil
| Autor: | Ki-Teak Lee, Cai-Hua Jia, Jung-Ah Shin |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Antioxidant
food.ingredient medicine.medical_treatment Catechols Peroxide Antioxidants Soybean oil Oil in water chemistry.chemical_compound Caffeic Acids food medicine Caffeic acid Caffeic acid phenethyl ester Chromatography Molecular Structure food and beverages General Chemistry Phenylethyl Alcohol Soybean Oil chemistry Emulsion Proton NMR Emulsions General Agricultural and Biological Sciences Oxidation-Reduction |
| Zdroj: | Journal of Agricultural and Food Chemistry. 63:10280-10286 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.5b02423 |
| Popis: | Caffeic acid phenethyl ester (CAPE) and 4-vinylcatechol (4-VC) were prepared for studying their antioxidative activities in emulsion. Oil-in-water emulsions of stripped soybean oil containing 200 ppm of CAPE, 4-VC, or α-tocopherol were stored at 40 °C in the dark for 50 days, and proton nuclear magnetic resonance ((1)H NMR) was used to identify and quantify the oxidation products. Emulsion droplet sizes, peroxide values, and levels of primary oxidation products (i.e., hydroperoxides) and secondary oxidation products (i.e., aldehydes) were determined. The results showed that CAPE (200 ppm) and 4-VC (200 ppm) had significantly greater antioxidant activities on the oxidation of stripped soybean oil-in-water emulsions than α-tocopherol (200 ppm). The peroxide values of CAPE (8.4 mequiv/L emulsion) and 4-VC (15.0 mequiv/L emulsion) were significantly lower than that of α-tocopherol (33.4 mequiv/L emulsion) (p < 0.05) on 36 days. In addition, the combinations of CAPE + α-tocopherol (100 + 100 ppm) or 4-VC + α-tocopherol (100 + 100 ppm) had better antioxidant activities than α-tocopherol (200 ppm). For CAPE + α-tocopherol, 4-VC + α-tocopherol, and α-tocopherol, the amounts of conjugated diene forms were 16.67, 13.72, and 16.32 mmol/L emulsion, and the concentrations of aldehydes were 2.15, 1.13, and 4.26 mmol/L emulsion, respectively, after 50 days of storage. |
| Databáze: | OpenAIRE |
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