期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 64, 期 25, 页码 5274-5283出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b01468
关键词
hydroxytyrosol; fatty acid esters; antioxidant efficiency
资金
- Xunta de Galicia [10TAL314003PR]
- Programa Operacional Factores de Competitividade COMPETE)
- Fundacao para a Ciencia e a Tecnologia (FCT) [UID/QUI/50006/2013, POCI-01-0145-FEDER-007265]
- Universidades de Vigo y Porto
- National Science Foundation [CHE 0411990]
- Agriculture and Food Research Initiative Competitive from the USDA National Institute of Food and Agriculture [2009-02403]
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 (AO(I)) molarities (varying 50-250 times greater than the stoichiometric 3.5 x 10(-3) M AO concentration) and antioxidant efficiencies show similar parabola-like dependences on AO chain length with a maximum at C-8, 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.
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