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Effects of different lipophilized ferulate esters in fish oil-enriched milk: partitioning, interaction, protein, and lipid oxidation

Qiu X., Jacobsen C., Villeneuve P., Durand E., Moltke Sorensen A.D.. 2017. Journal of Agricultural and Food Chemistry, 65 (43) : p. 9496-9505.

DOI: 10.1021/acs.jafc.7b02994

Antioxidant effects of ferulic acid and lipophilized ferulate esters were investigated in fish oil-enriched milk. Methyl ferulate (C1) and ethyl ferulate (C2) more efficiently prevented lipid oxidation than dodecyl ferulate (C12) did, followed by ferulic acid (C0). The combination of C1 or C2 with C12 could have a ¿synergistic¿ effect indicated by peroxide value, hexanal, and 1-penten-3-ol analysis results. These antioxidants also showed protein oxidation inhibition effects. The most effective antioxidants (C1 and C2) had the highest concentration in the precipitate phase but the lowest concentration in the aqueous phase, which was the opposite of the partitioning of C0. C12 had the highest concentration in the oil and emulsion phase. In particular, the interaction between ferulates esterified with short and medium alkyl chain lengths could lead to their ¿synergistic¿ effects in fish oil-enriched milk, which could be caused by the change in their partitioning or localization at the interface.

Mots-clés : lait; huile de poisson; ester; acide férulique; composé phénolique; teneur en lipides; teneur en protéines; antioxydant; lipide; oxydation

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