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Interactions between Iron, Phenolic Compounds, Emulsifiers, and pH in Omega-3-Enriched Oil-in-Water Emulsions

Moltke Sörensen, Ann-Dorit; Haahr, Anne-Mette; Miquel Becker, Elenora; Skibsted, Leif H; Bergenståhl, Björn LU ; Nilsson, Lars LU and Jacobsen, Charlotte (2008) In Journal of Agricultural and Food Chemistry 56(5). p.1740-1750
Abstract
The behavior of antioxidants in emulsions is influenced by several factors such as pH and emulsifier type. This study aimed to evaluate the interaction between selected food emulsifiers, phenolic compounds, iron, and pH and their effect on the oxidative stability of n-3 polyunsaturated lipids in a 10% oil-in-water emulsion. The emulsifiers tested were Tween 80 and Citrem, and the phenolic compounds were naringenin, rutin, caffeic acid, and coumaric acid. Lipid oxidation was evaluated at all levels, that is, formation of radicals (ESR), hydroperoxides (PV), and secondary volatile oxidation products. When iron was present, the pH was crucial for the formation of lipid oxidation products. At pH 3 some phenolic compounds, especially caffeic... (More)
The behavior of antioxidants in emulsions is influenced by several factors such as pH and emulsifier type. This study aimed to evaluate the interaction between selected food emulsifiers, phenolic compounds, iron, and pH and their effect on the oxidative stability of n-3 polyunsaturated lipids in a 10% oil-in-water emulsion. The emulsifiers tested were Tween 80 and Citrem, and the phenolic compounds were naringenin, rutin, caffeic acid, and coumaric acid. Lipid oxidation was evaluated at all levels, that is, formation of radicals (ESR), hydroperoxides (PV), and secondary volatile oxidation products. When iron was present, the pH was crucial for the formation of lipid oxidation products. At pH 3 some phenolic compounds, especially caffeic acid, reduced Fe3+ to Fe2+, and Fe2+ increased lipid oxidation at this pH compared to pH 6. Among the evaluated phenols, caffeic acid had the most significant effects, as caffeic acid was found to be prooxidative irrespective of pH, emulsifier type, and presence of iron, although the degrees of lipid oxidation were different at the different experimental conditions. The other evaluated phenols were prooxidative at pH 3 in Citrem-stabilized emulsions and had no significant effect at pH 6 in Citrem- or Tween-stabilized emulsions on the basis of the formation of volatiles. The results indicated that phenol−iron complexes/nanoparticles were formed at pH 6. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
antioxidative properties, oil-in-water emulsions, phenolic compounds, emulsifiers, Lipid oxidation, pH
in
Journal of Agricultural and Food Chemistry
volume
56
issue
5
pages
1740 - 1750
publisher
The American Chemical Society
external identifiers
  • wos:000253728200031
  • scopus:41949115611
ISSN
0021-8561
DOI
10.1021/jf072946z
language
English
LU publication?
yes
id
0dd93157-d6ac-4a30-a3e0-f0add6b746a0 (old id 1051969)
date added to LUP
2008-04-01 14:36:52
date last changed
2017-07-09 03:42:19
@article{0dd93157-d6ac-4a30-a3e0-f0add6b746a0,
  abstract     = {The behavior of antioxidants in emulsions is influenced by several factors such as pH and emulsifier type. This study aimed to evaluate the interaction between selected food emulsifiers, phenolic compounds, iron, and pH and their effect on the oxidative stability of n-3 polyunsaturated lipids in a 10% oil-in-water emulsion. The emulsifiers tested were Tween 80 and Citrem, and the phenolic compounds were naringenin, rutin, caffeic acid, and coumaric acid. Lipid oxidation was evaluated at all levels, that is, formation of radicals (ESR), hydroperoxides (PV), and secondary volatile oxidation products. When iron was present, the pH was crucial for the formation of lipid oxidation products. At pH 3 some phenolic compounds, especially caffeic acid, reduced Fe3+ to Fe2+, and Fe2+ increased lipid oxidation at this pH compared to pH 6. Among the evaluated phenols, caffeic acid had the most significant effects, as caffeic acid was found to be prooxidative irrespective of pH, emulsifier type, and presence of iron, although the degrees of lipid oxidation were different at the different experimental conditions. The other evaluated phenols were prooxidative at pH 3 in Citrem-stabilized emulsions and had no significant effect at pH 6 in Citrem- or Tween-stabilized emulsions on the basis of the formation of volatiles. The results indicated that phenol−iron complexes/nanoparticles were formed at pH 6.},
  author       = {Moltke Sörensen, Ann-Dorit and Haahr, Anne-Mette and Miquel Becker, Elenora and Skibsted, Leif H and Bergenståhl, Björn and Nilsson, Lars and Jacobsen, Charlotte},
  issn         = {0021-8561},
  keyword      = {antioxidative properties,oil-in-water emulsions,phenolic compounds,emulsifiers,Lipid oxidation,pH},
  language     = {eng},
  number       = {5},
  pages        = {1740--1750},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Interactions between Iron, Phenolic Compounds, Emulsifiers, and pH in Omega-3-Enriched Oil-in-Water Emulsions},
  url          = {http://dx.doi.org/10.1021/jf072946z},
  volume       = {56},
  year         = {2008},
}