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 - 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
UR - http://www.scopus.com/inward/record.url?scp=84976639246&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84976639246&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.6b01468
DO - 10.1021/acs.jafc.6b01468
M3 - Article
C2 - 27157893
SN - 0021-8561
VL - 64
SP - 5274
EP - 5283
JO - Journal of agricultural and food chemistry
JF - Journal of agricultural and food chemistry
IS - 25
ER -