Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions
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 determini...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1994-05, Vol.42 (5), p.1054-1059 |
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| container_end_page | 1059 |
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| container_issue | 5 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 42 |
| creator | Frankel, Edwin N Huang, Shu-Wen Kanner, Joseph German, J. Bruce |
| description | 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 alpha-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 alpha-tocopherol and ascorbic acid were more active in bulk oil, while mixtures of alpha-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 |
| doi_str_mv | 10.1021/jf00041a001 |
| format | Article |
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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</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00041a001</identifier><language>eng</language><publisher>American Chemical Society</publisher><subject>ACEITE DE MAIZ ; ACIDE ASCORBIQUE ; ACIDE PALMITIQUE ; ACIDO ASCORBICO ; ACIDO PALMITICO ; ANTIOXIDANTES ; ANTIOXYDANT ; EMULSION ; ESTER ; ESTERES ; HUILE DE MAIS ; OXIDACION ; OXYDATION ; TOCOFEROLES ; TOCOPHEROL</subject><ispartof>Journal of agricultural and food chemistry, 1994-05, Vol.42 (5), p.1054-1059</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a386t-27568127169d96e263d2c58137fe9ce7841509620c4e37d9f7b6ad3f9fc12b213</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf00041a001$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf00041a001$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>315,781,785,2766,27078,27926,27927,56740,56790</link.rule.ids></links><search><creatorcontrib>Frankel, Edwin N</creatorcontrib><creatorcontrib>Huang, Shu-Wen</creatorcontrib><creatorcontrib>Kanner, Joseph</creatorcontrib><creatorcontrib>German, J. Bruce</creatorcontrib><title>Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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 alpha-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 alpha-tocopherol and ascorbic acid were more active in bulk oil, while mixtures of alpha-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</description><subject>ACEITE DE MAIZ</subject><subject>ACIDE ASCORBIQUE</subject><subject>ACIDE PALMITIQUE</subject><subject>ACIDO ASCORBICO</subject><subject>ACIDO PALMITICO</subject><subject>ANTIOXIDANTES</subject><subject>ANTIOXYDANT</subject><subject>EMULSION</subject><subject>ESTER</subject><subject>ESTERES</subject><subject>HUILE DE MAIS</subject><subject>OXIDACION</subject><subject>OXYDATION</subject><subject>TOCOFEROLES</subject><subject>TOCOPHEROL</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1994</creationdate><recordtype>article</recordtype><recordid>eNpt0E1LAzEQBuAgCtbqyZun3DzIaj42H-ut1qqFSgttwVtIdxO77TYryW6p_97IinjwNAPvwwwzAFxidIsRwXcbixBKsUYIH4EeZgQlDGN5DHooxolkHJ-CsxA2kUkmUA9Mx64x3uq81BWcrY2rd8ZpWDrYrA0c7XXV6qasHawtHLjYHcpCuybcw4e22sJpWQW4D3C0a6sQWTgHJ1ZXwVz81D5YPo0Ww5dkMn0eDweTRFPJm4QIxiUmAvOsyLghnBYkZxJTYU2WGyFTzFDGCcpTQ0WRWbHiuqA2szkmK4JpH9x0c3Nfh-CNVR--3Gn_qTBS379Qf34RddLpMjTm8Eu13youqGBqMZurRyTn9I1O1Gv0V523ulb63ZdBLecZQyljMobXXajzoDZ161089N-1X3ioc_0</recordid><startdate>19940501</startdate><enddate>19940501</enddate><creator>Frankel, Edwin N</creator><creator>Huang, Shu-Wen</creator><creator>Kanner, Joseph</creator><creator>German, J. 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Bruce</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Frankel, Edwin N</au><au>Huang, Shu-Wen</au><au>Kanner, Joseph</au><au>German, J. Bruce</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1994-05-01</date><risdate>1994</risdate><volume>42</volume><issue>5</issue><spage>1054</spage><epage>1059</epage><pages>1054-1059</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>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 alpha-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 alpha-tocopherol and ascorbic acid were more active in bulk oil, while mixtures of alpha-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</abstract><pub>American Chemical Society</pub><doi>10.1021/jf00041a001</doi><tpages>6</tpages></addata></record> |
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| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1994-05, Vol.42 (5), p.1054-1059 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | American Chemical Society Journals |
| subjects | ACEITE DE MAIZ ACIDE ASCORBIQUE ACIDE PALMITIQUE ACIDO ASCORBICO ACIDO PALMITICO ANTIOXIDANTES ANTIOXYDANT EMULSION ESTER ESTERES HUILE DE MAIS OXIDACION OXYDATION TOCOFEROLES TOCOPHEROL |
| title | Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions |
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