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Comparison of antioxidant capacities of rosmarinate alkyl esters in riboflavin photosensitized oil-in-water emulsions

Lee J.H., Panya A., Laguerre M., Bayrasy C., Lecomte J., Villeneuve P., Decker E.A.. 2013. Journal of the American Oil Chemists' Society, 90 (2) : p. 225-232.

Effects of the alkyl chain length of rosmarinate alkyl esters on the oxidative stability in photosensitized oilin- water (O/W) emulsions were determined by lipid hydroperoxides and headspace volatile analyses. Antioxidant capacities of 20 lM rosmarinate esters with alkyl chain length of 0, 4, 8, 12, 18, and 20 were tested in O/W emulsion containing stripped soybean oil, Tween 20 as an emulsifier, and riboflavin as a photosensitizer. Synergistic or antagonistic effects of 20 lM a-tocopherol in the presence of rosmarinate alkyl esters were also determined. Samples containing rosmarinate with 4 and 8 alkyl esters showed lower lipid hydroperoxides and headspace volatiles than those without rosmarinate and those with 0, 12, 18, and 20 alkyl esters, which indicates that phenolic free radical scavengers showed antioxidant capacities non-linearly in riboflavin photosensitized O/W emulsions. Antagonistic rather than synergistic effects were observed in all rosmarinate alkyl esters with a-tocopherol in current conditions although rosmarinates with 4, 8, and 12 alkyl esters showed better antioxidant capacities than those with other alkyl chain length. The results of this study clearly showed that rosmarinates need the proper length of nonpolar groups to show optimum antioxidant capacities in O/W emulsions with Tweentolerance. (Résumé d'auteur)

Mots-clés : tocophérol; antioxydant; photosensibilité; aptitude à la conservation; huile de soja; Émulsion; acide phénolique; estérification; ester; riboflavine; acide rosmarinique

Thématique : Composition des produits alimentaires; Traitement et conservation des produits alimentaires

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