Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/72863 |
Resumo: | Our previous research was focused on the effects of hydrophobicity on the antioxidant (AO) efficiency of series of homologous antioxidants with the same reactive moieties. In this work we evaluate the antioxidant efficiency of hydrophobic phenolipids in 4:6 olive oil-in-water emulsions, with different phenolic moieties (derived from caffeic, 4-hydroxycinnamic, dihydrocaffeic acids, tyrosol and hydroxytyrosol), with alkyl chains of 8 and 16 carbons, and compare the antioxidant efficiency with that of the parent compounds. All catecholic phenolipids, in particular the C8 derivatives, have proven to be better antioxidants for the oxidative protection of emulsions than their parental compounds with octyl dihydrocafffeate being the most efficient (16-fold increase in relation to the control). To understand the importance of some factors on the antioxidant efficiency of compounds in emulsions, Pearson’s correlation analysis was carried out between antioxidant activity and the first anodic potential (Epa), reducing capacity (FRAP value), DPPH radical scavenging activity (EC50) and the concentration of antioxidants in each region of the emulsified system. Results confirm the importance of the effective concentration of AOs in the interfacial region (AOI) (ρ = 0.820) and of the Epa (ρ = −0.677) in predicting their antioxidant efficiency in olive oil-in-water emulsions. |
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Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systemsantioxidantsemulsionscaffeic aciddihydrocaffeic acidhydroxytyrosoloxidative stabilityinterfacial concentrationcatecholsCiências Agrárias::Biotecnologia Agrária e AlimentarScience & TechnologyOur previous research was focused on the effects of hydrophobicity on the antioxidant (AO) efficiency of series of homologous antioxidants with the same reactive moieties. In this work we evaluate the antioxidant efficiency of hydrophobic phenolipids in 4:6 olive oil-in-water emulsions, with different phenolic moieties (derived from caffeic, 4-hydroxycinnamic, dihydrocaffeic acids, tyrosol and hydroxytyrosol), with alkyl chains of 8 and 16 carbons, and compare the antioxidant efficiency with that of the parent compounds. All catecholic phenolipids, in particular the C8 derivatives, have proven to be better antioxidants for the oxidative protection of emulsions than their parental compounds with octyl dihydrocafffeate being the most efficient (16-fold increase in relation to the control). To understand the importance of some factors on the antioxidant efficiency of compounds in emulsions, Pearson’s correlation analysis was carried out between antioxidant activity and the first anodic potential (Epa), reducing capacity (FRAP value), DPPH radical scavenging activity (EC50) and the concentration of antioxidants in each region of the emulsified system. Results confirm the importance of the effective concentration of AOs in the interfacial region (AOI) (ρ = 0.820) and of the Epa (ρ = −0.677) in predicting their antioxidant efficiency in olive oil-in-water emulsions.Research was funded by FCT/MCTES (UIDB/QUI/50006/2020; PTDC/OCE-ETA/32492/ 2017–POCI-01-0145-FEDER-032492; doctoral grant SFRH/BD/100889/2014), FCT and REQUIMTELAQV for a post-doc fellowship (PTDC/OCE- ETA/32492/2017), Xunta de Galicia (10TAL314003PR), the University of Vigo (postdoctoral grant-Talent Recruitment Program 2018) and the IACOBUS 2019 program. The manuscript was prepared during a sabbatical leave of C. B.-D., supported by the University of Vigo.MDPIUniversidade do MinhoCosta, MarleneLosada-Barreiro, SoniaMagalhães, JúliaMonteiro, Luís S.Bravo-Díaz, CarlosPaiva-Martins, Fátima20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/72863engCosta, M.; Losada-Barreiro, S.; Magalhães, J.; Monteiro, L.S.; Bravo-Díaz, C.; Paiva-Martins, F. Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems. Foods 2021, 10, 1028. https://doi.org/10.3390/foods100510282304-815810.3390/foods10051028https://www.mdpi.com/2304-8158/10/5/1028info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:48:03Zoai:repositorium.sdum.uminho.pt:1822/72863Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:46:13.851663Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems |
title |
Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems |
spellingShingle |
Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems Costa, Marlene antioxidants emulsions caffeic acid dihydrocaffeic acid hydroxytyrosol oxidative stability interfacial concentration catechols Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
title_short |
Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems |
title_full |
Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems |
title_fullStr |
Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems |
title_full_unstemmed |
Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems |
title_sort |
Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems |
author |
Costa, Marlene |
author_facet |
Costa, Marlene Losada-Barreiro, Sonia Magalhães, Júlia Monteiro, Luís S. Bravo-Díaz, Carlos Paiva-Martins, Fátima |
author_role |
author |
author2 |
Losada-Barreiro, Sonia Magalhães, Júlia Monteiro, Luís S. Bravo-Díaz, Carlos Paiva-Martins, Fátima |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Costa, Marlene Losada-Barreiro, Sonia Magalhães, Júlia Monteiro, Luís S. Bravo-Díaz, Carlos Paiva-Martins, Fátima |
dc.subject.por.fl_str_mv |
antioxidants emulsions caffeic acid dihydrocaffeic acid hydroxytyrosol oxidative stability interfacial concentration catechols Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
topic |
antioxidants emulsions caffeic acid dihydrocaffeic acid hydroxytyrosol oxidative stability interfacial concentration catechols Ciências Agrárias::Biotecnologia Agrária e Alimentar Science & Technology |
description |
Our previous research was focused on the effects of hydrophobicity on the antioxidant (AO) efficiency of series of homologous antioxidants with the same reactive moieties. In this work we evaluate the antioxidant efficiency of hydrophobic phenolipids in 4:6 olive oil-in-water emulsions, with different phenolic moieties (derived from caffeic, 4-hydroxycinnamic, dihydrocaffeic acids, tyrosol and hydroxytyrosol), with alkyl chains of 8 and 16 carbons, and compare the antioxidant efficiency with that of the parent compounds. All catecholic phenolipids, in particular the C8 derivatives, have proven to be better antioxidants for the oxidative protection of emulsions than their parental compounds with octyl dihydrocafffeate being the most efficient (16-fold increase in relation to the control). To understand the importance of some factors on the antioxidant efficiency of compounds in emulsions, Pearson’s correlation analysis was carried out between antioxidant activity and the first anodic potential (Epa), reducing capacity (FRAP value), DPPH radical scavenging activity (EC50) and the concentration of antioxidants in each region of the emulsified system. Results confirm the importance of the effective concentration of AOs in the interfacial region (AOI) (ρ = 0.820) and of the Epa (ρ = −0.677) in predicting their antioxidant efficiency in olive oil-in-water emulsions. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/72863 |
url |
http://hdl.handle.net/1822/72863 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Costa, M.; Losada-Barreiro, S.; Magalhães, J.; Monteiro, L.S.; Bravo-Díaz, C.; Paiva-Martins, F. Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems. Foods 2021, 10, 1028. https://doi.org/10.3390/foods10051028 2304-8158 10.3390/foods10051028 https://www.mdpi.com/2304-8158/10/5/1028 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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