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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2016

Autores

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

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 64

Páginas: 5274-5283

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 67 Citações

Scopus - 66 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10