Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions

• Type: Article in International Scientific Journal
• Date: 2016

Authors

Almeida, J (Author) Other; Losada Barreiro, S (Author) Other; Costa, M (Author) Other; Fatima Paiva Martins (Author) FCUP; Bravo Diaz, C (Author) Other; Romsted, LS (Author) Other

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 64

Pages: 5274-5283

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 67 Citations

Scopus - 66 Citations

Other information

Authenticus ID: P-00K-FE7

DOI: 10.1021/acs.jafc.6b01468

Abstract (EN): We determined the interfacial molarities of the antioxidants, AOs, hydroxytyrosol (HT), and HT fatty acid esters with chain lengths of 1 to 16 carbons in intact olive oil/water/Tween 20 emulsions. The results were compared with chain length effects on the oxidative stability of the same emulsions, and a direct correlation was established. Both (AO(I)) molarities (varying 50-250 times greater than the stoichiometric 3.5 x 10(-3) M AO concentration) and antioxidant efficiencies show similar parabola-like dependences on AO chain length with a maximum at C-8, consistent with the "cut-off" effect often observed at longer chain lengths. Results should aid in understanding the complex structure-reactivity relationships between AO efficiencies in emulsified systems and their hydrophobilic-hydrophobic balance.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10