Myricetin, rosmarinic and carnosic acids as superior natural antioxidant alternatives to alpha-tocopherol for the preservation of omega-3 oils

卷:213

Guitard, Romain ; Paul, Jean-Francois ; Nardello-Rataj, Veronique ; Aubry, Jean-Marie

Univ Artois

关键词: Omega-3 FAMEs;    Autoxidation;    Natural phenolic antioxidants;    DPPH;    BDE;    Linseed oil;   

DOI  :  10.1016/j.foodchem.2016.06.038

学科分类：食品科学和技术

【 摘 要 】

22 natural polyphenols are compared to 7 synthetic antioxidants including BHT, BHA, TBHQ and PG with regard to their ability to protect omega-3 oils from autoxidation. The antioxidant efficiency of phenols is assessed using the DPPH circle test and the measurement of oxygen consumption during the autoxidation of oils rich in omega-3 fatty acids. Also, the bond dissociation enthalpies (BDE) of the Ar-OH bonds are calculated and excellent correlations between thermodynamic, kinetic and oxidation data are obtained. It is shown that kinetic rates of hydrogen transfer, number of radicals scavenged per antioxidant molecule, BDE and formation of antioxidant dimers from the primary radicals play an important role regarding the antioxidant activity of phenols. Based on this, it is finally shown that myricetin, rosmarinic and carnosic acids are more efficient than a-tocopherol and synthetic antioxidants for the preservation of omega-3 oils. (C) 2016 Elsevier Ltd. All rights reserved.