TY - JOUR
T1 - Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions
T2 - Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions
AU - Almeida, João
AU - Losada-Barreiro, Sonia
AU - Costa, Marlene
AU - Paiva-Martins, Fátima
AU - Bravo-Díaz, Carlos
AU - Romsted, Laurence S.
N1 - Funding Information: Support from the following institutions is acknowledged: Xunta de Galicia (10TAL314003PR), Programa Operacional Factores de Competitividade - COMPETE), and Fundacao para a Ciencia e a Tecnologia (FCT, grant UID/QUI/50006/2013 - POCI-01-0145-FEDER-007265), Universidades de Vigo y Porto. L.S.R. gratefully acknowledges support for this work by the National Science Foundation under Grant No. CHE 0411990 and by Agriculture and Food Research Initiative Competitive Grant no. 2009-02403 from the USDA National Institute of Food and Agriculture. Publisher Copyright: © 2016 American Chemical Society.
PY - 2016/6/29
Y1 - 2016/6/29
N2 - 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 (AOI) molarities (varying 50-250 times greater than the stoichiometric 3.5 × 10-3 M AO concentration) and antioxidant efficiencies show similar parabola-like dependences on AO chain length with a maximum at C8, 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.
AB - 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 (AOI) molarities (varying 50-250 times greater than the stoichiometric 3.5 × 10-3 M AO concentration) and antioxidant efficiencies show similar parabola-like dependences on AO chain length with a maximum at C8, 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.
KW - antioxidant efficiency
KW - fatty acid esters
KW - hydroxytyrosol
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U2 - https://doi.org/10.1021/acs.jafc.6b01468
DO - https://doi.org/10.1021/acs.jafc.6b01468
M3 - Article
C2 - 27157893
VL - 64
SP - 5274
EP - 5283
JO - Journal of agricultural and food chemistry
JF - Journal of agricultural and food chemistry
SN - 0021-8561
IS - 25
ER -