Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils

K. Schwarz, S. W. Huang, J. B. German, B. Tiersch, J. Hartmann, E. N. Frankel

Research output: Contribution to journalArticle

116 Citations (Scopus)

Abstract

The activity of α-tocopherol, Trolox, propyl gallate, gallic acid, methyl carnosoate, and carnosic acid was studied in two oil-in-water (o/w)emulsions, in two water-in-oil (w/o) emulsions, and in bulk oil with and without added emulsifiers. All antioxidants had either moderate or higher activity in bulk oil than in the emulsions. In most emulsions, the most polar antioxidants, propyl gallate and gallic acid, exhibited either prooxidant activity or no antioxidant activity. Methyl carnosoate was the most active antioxidant in w/o emulsions but was less active than Trolox in o/w emulsions, α-Tocopherol was less active in bulk oil than in emulsions, but its activity in bulk oil was markedly enhanced by the addition of o/w emulsifiers:Partitioning of antioxidants, hydrogen bonding, interphase transport, surface accessibility, and interaction of emulsifier with antioxidants are considered to be important parameters that determine antioxidant activity in lipid-containing systems.

Original languageEnglish (US)
Pages (from-to)4874-4882
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume48
Issue number10
DOIs
StatePublished - 2000

Fingerprint

colloidal properties
Emulsions
emulsions
Oils
Antioxidants
antioxidant activity
oils
Water
emulsifiers
antioxidants
water
propyl gallate
Propyl Gallate
gallic acid
tocopherols
Gallic Acid
Tocopherols
hydrogen bonding
interphase
Interphase

Keywords

  • α-Tocopherol
  • Antioxidants
  • Bulk oil
  • Carnosic acid
  • Emulsifiers
  • Gallic acid
  • Methyl carnosoate
  • Oil/water emulsions
  • Propyl gallate
  • Trolox
  • Water/oil emulsions

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils. / Schwarz, K.; Huang, S. W.; German, J. B.; Tiersch, B.; Hartmann, J.; Frankel, E. N.

In: Journal of Agricultural and Food Chemistry, Vol. 48, No. 10, 2000, p. 4874-4882.

Research output: Contribution to journalArticle

Schwarz, K. ; Huang, S. W. ; German, J. B. ; Tiersch, B. ; Hartmann, J. ; Frankel, E. N. / Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils. In: Journal of Agricultural and Food Chemistry. 2000 ; Vol. 48, No. 10. pp. 4874-4882.
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