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

João Almeida, Sonia Losada-Barreiro, Marlene Costa, Fátima Paiva-Martins, Carlos Bravo-Díaz, Laurence S. Romsted

Research output: Contribution to journalArticlepeer-review

35 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)5274-5283
Number of pages10
JournalJournal of agricultural and food chemistry
Volume64
Issue number25
DOIs
StatePublished - Jun 29 2016

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • antioxidant efficiency
  • fatty acid esters
  • hydroxytyrosol

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