Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems

• Tipo: Artigo em Revista Científica Internacional
• Data: 2021

Autores

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

Revista

Título: Foods

Vol. 10

Página Final: 1028

Editora: MDPI

Indexação

ISI Web of Knowledge - 3 Citações

Scopus - 3 Citações

Outras Informações

ID Authenticus: P-00T-WP1

DOI: 10.3390/foods10051028

Abstract (EN): Our previous research was focused on the effects of hydrophobicity on the antioxidant (AO) efficiency of series of homologous antioxidants with the same reactive moieties. In this work we evaluate the antioxidant efficiency of hydrophobic phenolipids in 4:6 olive oil-in-water emulsions, with different phenolic moieties (derived from caffeic, 4-hydroxycinnamic, dihydrocaffeic acids, tyrosol and hydroxytyrosol), with alkyl chains of 8 and 16 carbons, and compare the antioxidant efficiency with that of the parent compounds. All catecholic phenolipids, in particular the C8 derivatives, have proven to be better antioxidants for the oxidative protection of emulsions than their parental compounds with octyl dihydrocafffeate being the most efficient (16-fold increase in relation to the control). To understand the importance of some factors on the antioxidant efficiency of compounds in emulsions, Pearson's correlation analysis was carried out between antioxidant activity and the first anodic potential (E-pa), reducing capacity (FRAP value), DPPH radical scavenging activity (EC50) and the concentration of antioxidants in each region of the emulsified system. Results confirm the importance of the effective concentration of AOs in the interfacial region (AO(I)) (rho = 0.820) and of the E-pa (rho = -0.677) in predicting their antioxidant efficiency in olive oil-in-water emulsions.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 16