Interfacial phenomena in the evaluation of antioxidants: Bulk oils vs emulsions

Edwin N. Frankel, Shu Wen Huang, Joseph Kanner, J. Bruce German

Research output: Contribution to journalArticlepeer-review

590 Scopus citations


Antioxidants have been difficult to evaluate in oils and food emulsions due in part to the complex interfacial phenomena involved. Lipophilic and hydrophilic antioxidants were evaluated with corn oil stripped of natural tocopherols in bulk and in emulsion systems. Oxidation was followed by determining formation of hydroperoxides and hexanal. The lipophilic antioxidants α-tocopherol and ascorbyl palmitate were more effective in an oil-in-water emulsion system than in bulk oil, while the opposite trend was found for the hydrophilic antioxidants Trolox and ascorbic acid. The oil-insoluble ascorbic acid was a particularly efficient antioxidant in suspension in the bulk oil system. Mixtures of α-tocopherol and ascorbic acid were more active in bulk oil, while mixtures of α-tocopherol and ascorbyl palmitate were more efficient in emulsion systems. Differences observed in the efficiency of antioxidants may be explained by their affinities toward the air-oil interfaces in bulk oil and the oil-water interfaces in emulsions.

Original languageEnglish (US)
Pages (from-to)1054-1059
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number5
StatePublished - 1994

ASJC Scopus subject areas

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


Dive into the research topics of 'Interfacial phenomena in the evaluation of antioxidants: Bulk oils vs emulsions'. Together they form a unique fingerprint.

Cite this