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Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate

Pekkarinen, S.S., Stockmann, H., Schwarz, K., Heinonen, I.M., Hopia, A.I.
Journal of agricultural and food chemistry 1999 v.47 no.8 pp. 3036-3043
emulsions, linoleic acid, fatty acid esters, phenolic acids, antioxidants, colloids, free radicals, lipid peroxidation, peroxides, hydroperoxides
To evaluate the effect of colloidal parameters on the activity of natural antioxidants, the effect of selected phenolic acids on both bulk and emulsified methyl linoleate oxidation (in the dark at 40 degrees C) was examined. Oxidation was monitored by determining the formation of hydroperoxides; their isomer distribution and ketodiene (oxodiene) products were monitored by using high-performance liquid chromatography. This study showed the system- and concentration-dependent antioxidant activity of phenolic acids. The scavenging of alpha,alpha-diphenyl-beta-picrazylhydrazyl radicals reflected the antioxidant activity in a bulk oil system but not in an emulsion. Specific interactions of the antioxidant with other compounds, for example, the emulsifier, and intramolecular hydrogen bonds may play an important role in reducing the antioxidant activity. Furthermore, these interactions of antioxidants with emulsifier have a strong influence on the partitioning of antioxidants. Thus, the proportion of the antioxidant solubilized in the lipid phase and particularly in the interface did not necessarily reflect the efficiency of the antioxidant.