Title : ( Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidation )
Authors: Hassan Mansouri , Reza Farhoosh , Mitra Rezaie ,
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Abstract
From an interfacial phenomena standpoint, gallic acid (GA), methyl gallate (MG), and their combination alone and together with lecithin (L) were evaluated for their inhibition against the formation of lipid hydroperoxides and carbonyl compounds in a stripped sunflower oil. Lecithin at a level (500 ppm) lower than its critical micelle concentration was able to protect the lipid system to some extent. GA (log P = –0.21), which was of higher capacity than MG (log P = – 0.14) in donating H/e− = 36.4 vs. 39.9 μM and FRAP value = 598 vs. 514 μmol/L, respectively), exerted an antioxidant activity significantly better than MG in the bulk phase oil. Due to the improved interfacial performance, the inhibitory effect of the antioxidants was remarkably promoted in the presence of lecithin (L/GA/MG > L/GA > L/MG).
Keywords
, Antioxidant activity, Carbonyl compounds, Interfacial phenomena, Lipid hydroperoxides, Reverse micelle, Surfactant
@article{paperid:1079975,
author = {Mansouri, Hassan and Farhoosh, Reza and Mitra Rezaie},
title = {Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidation},
journal = {Food Chemistry},
year = {2020},
volume = {328},
number = {12},
month = {October},
issn = {0308-8146},
pages = {127128--127134},
numpages = {6},
keywords = {Antioxidant activity; Carbonyl compounds; Interfacial phenomena; Lipid hydroperoxides; Reverse micelle; Surfactant},
}
%0 Journal Article
%T Interfacial performance of gallic acid and methyl gallate accompanied by lecithin in inhibiting bulk phase oil peroxidation
%A Mansouri, Hassan
%A Farhoosh, Reza
%A Mitra Rezaie
%J Food Chemistry
%@ 0308-8146
%D 2020
