| Literature DB >> 25842314 |
Raquel Rainho Espinosa1, Raffaella Inchingolo2, Severino Matias Alencar3, Maria Teresa Rodriguez-Estrada2, Inar Alves Castro4.
Abstract
The effect of eleven compounds extracted from red propolis on the oxidative stability of a functional emulsion was evaluated. Emulsions prepared with Echium oil as omega 3 (ω-3 FA) source, containing 1.63 g/100mL of α-linolenic acid (ALA), 0.73 g/100 mL of stearidonic acid (SDA) and 0.65 g/100mL of plant sterol esters (PSE) were prepared without or with phenolic compounds (vanillic acid, caffeic acid, trans-cinnamic acid, 2,4-dihydroxycinnamic acid, p-coumaric acid, quercetin, trans-ferulic acid, trans,trans-farnesol, rutin, gallic acid or sinapic acid). tert-Butylhydroquinone and a mixture containing ascorbic acid and FeSO4 were applied as negative and positive controls of the oxidation. Hydroperoxide, thiobarbituric acid reactive substances (TBARS), malondialdehyde and phytosterol oxidation products (POPs) were evaluated as oxidative markers. Based on hydroperoxide and TBARS analysis, sinapic acid and rutin (200 ppm) showed the same antioxidant activity than TBHQ, representing a potential alternative as natural antioxidant to be applied in a functional emulsion containing ω-3 FA and PSE.Entities:
Keywords: Antioxidant activity; Echium; Oil-in-water emulsion; Omega-3 fatty acids; Oxidation; Phenolic compounds; Plant sterol esters; Propolis
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Year: 2015 PMID： 25842314 DOI： 10.1016/j.foodchem.2015.02.130
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514