Distribution of Hydroxytyrosol and Hydroxytyrosol Acetate in Olive Oil Emulsions and Their Antioxidant Efficiency

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• 作者：Patr铆cia Lisete-Torres ; Sonia Losada-Barreiro ; H茅lio Albuquerque ; Ver贸nica S谩nchez-Paz ; F谩tima Paiva-Martins ; Carlos Bravo-D铆az
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2012
• 出版时间：July 25, 2012
• 年：2012
• 卷：60
• 期：29
• 页码：7318-7325
• 全文大小：330K
• 年卷期：v.60,no.29(July 25, 2012)
• ISSN：1520-5118

文摘

We employed a kinetic method to determine the distributions of the antioxidants hydroxytyrosol (HT) and hydroxytyrosol acetate (HTA) between the oil, aqueous, and interfacial regions of a model food emulsion composed of stripped olive oil, acidic water, and a blend of Tween 80 and Span 80 [hydrophilic鈥搇ipophilic balance (HLB) = 8.05] as an emulsifier. HT is oil-insoluble, but HTA is both oil- and water-soluble (partition constant P_O^W = 0.61). Results indicate that, at a given emulsifier volume fraction 桅_I, the fraction of HTA in the interfacial region is higher than that of HT. The percentage of both antioxidants increases with an increasing 桅_I, so that % HT > 40% at 桅_I = 0.005 and % HT > 80% at 桅_I = 0.04. HTA appears to be a better antioxidant than HT, as shown by an accelerated oxidative test (Schaal oven method). A correlation between their distribution in the emulsion and their efficiency was established.

Keywords:

f="http://pubs.acs.org/action/doSearch?action=search&searchText=Antioxidants&qsSearchArea=searchText">Antioxidants; f="http://pubs.acs.org/action/doSearch?action=search&searchText=food+emulsions&qsSearchArea=searchText">food emulsions; f="http://pubs.acs.org/action/doSearch?action=search&searchText=hydroxytyrosol&qsSearchArea=searchText">hydroxytyrosol; f="http://pubs.acs.org/action/doSearch?action=search&searchText=hydroxytyrosol+acetate&qsSearchArea=searchText">hydroxytyrosol acetate; f="http://pubs.acs.org/action/doSearch?action=search&searchText=pseudo%5C-phase+model&qsSearchArea=searchText">pseudo-phase model