| Literature DB >> 27451202 |
Priscilla Siqueira Melo1, Leandro de Oliveira Rodrigues Arrivetti2, Severino Matias de Alencar1, Leif H Skibsted3.
Abstract
Extracts of açaí seed and of grape rachis alone or in combination with α-tocopherol were evaluated as antioxidants in (i) bulk soybean oil, (ii) soybean oil liposomes and (iii) soybean-oil/water emulsions. The extracts made with 57% aqueous ethanol showed an antioxidant activity not dependent on concentration for grape rachis extracts and a concentration-dependent prooxidative activity for açaí seed extracts in bulk soybean oil. Both the extracts, however, protected liposome suspensions and oil/water emulsions against lipid oxidation. Synergism was demonstrated when extracts were combined with α-tocopherol, effects explained by the solubility of extract components in the water-phase and of α-tocopherol in the lipid-phase. Phenolic profiling of the extracts by U-HPLC-ESI-LTQ-MS was used to identify active antioxidants. Açaí seed and grape rachis extracts served as good sources of procyanidins and flavan-3-ols, imparted high antioxidant activity especially when combined with α-tocopherol and are suggested for protection of food oil/water emulsions.Entities:
Keywords: Antioxidant activity; Antioxidant synergism; Euterpe oleracea; Lipid peroxidation; Phenolic compounds; Vitis vinifera
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Year: 2016 PMID： 27451202 DOI： 10.1016/j.foodchem.2016.06.101
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514