Antioxidant Activity of Carnosic Acid and Methyl Carnosate in Bulk Oils and Oil-in-Water Emulsions

Shu Wen Huang, Edwin N. Frankel, Karin Schwarz, Robert Aeschbach, J. Bruce German

Research output: Contribution to journalArticle

99 Citations (Scopus)

Abstract

This study was aimed at evaluating the antioxidant activities of carnosic acid and its methyl ester, methyl carnosate, in inhibiting the formation and decomposition of hydroperoxides in bulk and emulsified corn oil triglycerides at 60 °C. In both lipid systems, methyl carnosate was a better antioxidant than carnosic acid, and both were more active than α-tocopherol. The difference in antioxidant activity between methyl carnosate and carnosic acid was greater in emulsion than in bulk systems. Carnosic acid was less stable than methyl carnosate and α-tocopherol in bulk corn oil and 1% Tween 20 micelle solution. The partitioning of carnosic acid into the water phase may explain its low activity in emulsions. The measurement of antioxidant depletion may not be a valid method to evaluate antioxidant activities because the antioxidant activities of carnosic acid and methyl carnosate were not related to their oxidative stability in bulk oil and Tween 20 solution.

Original languageEnglish (US)
Pages (from-to)2951-2956
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume44
Issue number10
StatePublished - Oct 1996

Fingerprint

Emulsions
emulsions
Oils
Antioxidants
antioxidant activity
oils
Water
acids
Corn Oil
Tocopherols
Polysorbates
corn oil
tocopherols
antioxidants
Micelles
micelles
hydroperoxides
oxidative stability
Hydrogen Peroxide
salvin

Keywords

  • α-tocopherol
  • Antioxidants
  • Carnosic acid
  • Corn oil triglycerides
  • Emulsion
  • Hexanal
  • Hydroperoxides
  • Interfacial oxidation
  • Mechanism
  • Methyl carnosate
  • Oxidative stability of antioxidants
  • Partition coefficient

ASJC Scopus subject areas

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

Cite this

Huang, S. W., Frankel, E. N., Schwarz, K., Aeschbach, R., & German, J. B. (1996). Antioxidant Activity of Carnosic Acid and Methyl Carnosate in Bulk Oils and Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry, 44(10), 2951-2956.

Antioxidant Activity of Carnosic Acid and Methyl Carnosate in Bulk Oils and Oil-in-Water Emulsions. / Huang, Shu Wen; Frankel, Edwin N.; Schwarz, Karin; Aeschbach, Robert; German, J. Bruce.

In: Journal of Agricultural and Food Chemistry, Vol. 44, No. 10, 10.1996, p. 2951-2956.

Research output: Contribution to journalArticle

Huang, SW, Frankel, EN, Schwarz, K, Aeschbach, R & German, JB 1996, 'Antioxidant Activity of Carnosic Acid and Methyl Carnosate in Bulk Oils and Oil-in-Water Emulsions', Journal of Agricultural and Food Chemistry, vol. 44, no. 10, pp. 2951-2956.
Huang, Shu Wen ; Frankel, Edwin N. ; Schwarz, Karin ; Aeschbach, Robert ; German, J. Bruce. / Antioxidant Activity of Carnosic Acid and Methyl Carnosate in Bulk Oils and Oil-in-Water Emulsions. In: Journal of Agricultural and Food Chemistry. 1996 ; Vol. 44, No. 10. pp. 2951-2956.
@article{8e193520793c40be9fcd3a6a422fe7c0,
title = "Antioxidant Activity of Carnosic Acid and Methyl Carnosate in Bulk Oils and Oil-in-Water Emulsions",
abstract = "This study was aimed at evaluating the antioxidant activities of carnosic acid and its methyl ester, methyl carnosate, in inhibiting the formation and decomposition of hydroperoxides in bulk and emulsified corn oil triglycerides at 60 °C. In both lipid systems, methyl carnosate was a better antioxidant than carnosic acid, and both were more active than α-tocopherol. The difference in antioxidant activity between methyl carnosate and carnosic acid was greater in emulsion than in bulk systems. Carnosic acid was less stable than methyl carnosate and α-tocopherol in bulk corn oil and 1{\%} Tween 20 micelle solution. The partitioning of carnosic acid into the water phase may explain its low activity in emulsions. The measurement of antioxidant depletion may not be a valid method to evaluate antioxidant activities because the antioxidant activities of carnosic acid and methyl carnosate were not related to their oxidative stability in bulk oil and Tween 20 solution.",
keywords = "α-tocopherol, Antioxidants, Carnosic acid, Corn oil triglycerides, Emulsion, Hexanal, Hydroperoxides, Interfacial oxidation, Mechanism, Methyl carnosate, Oxidative stability of antioxidants, Partition coefficient",
author = "Huang, {Shu Wen} and Frankel, {Edwin N.} and Karin Schwarz and Robert Aeschbach and German, {J. Bruce}",
year = "1996",
month = "10",
language = "English (US)",
volume = "44",
pages = "2951--2956",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "10",

}

TY - JOUR

T1 - Antioxidant Activity of Carnosic Acid and Methyl Carnosate in Bulk Oils and Oil-in-Water Emulsions

AU - Huang, Shu Wen

AU - Frankel, Edwin N.

AU - Schwarz, Karin

AU - Aeschbach, Robert

AU - German, J. Bruce

PY - 1996/10

Y1 - 1996/10

N2 - This study was aimed at evaluating the antioxidant activities of carnosic acid and its methyl ester, methyl carnosate, in inhibiting the formation and decomposition of hydroperoxides in bulk and emulsified corn oil triglycerides at 60 °C. In both lipid systems, methyl carnosate was a better antioxidant than carnosic acid, and both were more active than α-tocopherol. The difference in antioxidant activity between methyl carnosate and carnosic acid was greater in emulsion than in bulk systems. Carnosic acid was less stable than methyl carnosate and α-tocopherol in bulk corn oil and 1% Tween 20 micelle solution. The partitioning of carnosic acid into the water phase may explain its low activity in emulsions. The measurement of antioxidant depletion may not be a valid method to evaluate antioxidant activities because the antioxidant activities of carnosic acid and methyl carnosate were not related to their oxidative stability in bulk oil and Tween 20 solution.

AB - This study was aimed at evaluating the antioxidant activities of carnosic acid and its methyl ester, methyl carnosate, in inhibiting the formation and decomposition of hydroperoxides in bulk and emulsified corn oil triglycerides at 60 °C. In both lipid systems, methyl carnosate was a better antioxidant than carnosic acid, and both were more active than α-tocopherol. The difference in antioxidant activity between methyl carnosate and carnosic acid was greater in emulsion than in bulk systems. Carnosic acid was less stable than methyl carnosate and α-tocopherol in bulk corn oil and 1% Tween 20 micelle solution. The partitioning of carnosic acid into the water phase may explain its low activity in emulsions. The measurement of antioxidant depletion may not be a valid method to evaluate antioxidant activities because the antioxidant activities of carnosic acid and methyl carnosate were not related to their oxidative stability in bulk oil and Tween 20 solution.

KW - α-tocopherol

KW - Antioxidants

KW - Carnosic acid

KW - Corn oil triglycerides

KW - Emulsion

KW - Hexanal

KW - Hydroperoxides

KW - Interfacial oxidation

KW - Mechanism

KW - Methyl carnosate

KW - Oxidative stability of antioxidants

KW - Partition coefficient

UR - http://www.scopus.com/inward/record.url?scp=2542593846&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=2542593846&partnerID=8YFLogxK

M3 - Article

AN - SCOPUS:2542593846

VL - 44

SP - 2951

EP - 2956

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 10

ER -