Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters

卷:182

Espinosa, Raquel Rainho ; Inchingolo, Raffaella ; Alencar, Severino Matias ; Rodriguez-Estrada, Maria Teresa ; Castro, Inar Alves

关键词: Oil-in-water emulsion;    Omega-3 fatty acids;    Phenolic compounds;    Plant sterol esters;    Antioxidant activity;    Oxidation;    Echium;    Propolis;   

DOI  :  10.1016/j.foodchem.2015.02.130

学科分类：食品科学和技术

【 摘 要 】

The effect of eleven compounds extracted from red propolis on the oxidative stability of a functional emulsion was evaluated. Emulsions prepared with Echium oil as omega 3 (omega-3 FA) source, containing 1.63 g/100 mL of alpha-linolenic acid (ALA), 0.73 g/100 mL of stearidonic acid (SDA) and 0.65 g/100 mL of plant sterol esters (PSE) were prepared without or with phenolic compounds (vanillic acid, caffeic acid, trans-cinnamic acid, 2,4-dihydroxycinnamic acid, p-coumaric acid, quercetin, trans-ferulic acid, trans,trans-farnesol, rutin, gallic acid or sinapic acid). tert-Butylhydroquinone and a mixture containing ascorbic acid and FeSO4 were applied as negative and positive controls of the oxidation. Hydroperoxide, thiobarbituric acid reactive substances (TEARS), malondialdehyde and phytosterol oxidation products (POPs) were evaluated as oxidative markers. Based on hydroperoxide and TEARS analysis, sinapic acid and rutin (200 ppm) showed the same antioxidant activity than TBHQ, representing a potential alternative as natural antioxidant to be applied in a functional emulsion containing omega-3 FA and PSE. (C) 2015 Elsevier Ltd. All rights reserved.