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Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts

Author:
Melo, Priscilla Siqueira, Arrivetti, Leandro de Oliveira Rodrigues, Alencar, Severino Matias de, Skibsted, Leif H.
Source:
Food chemistry 2016 v.213 pp. 440-449
ISSN:
0308-8146
Subject:
acai berries, alpha-tocopherol, antioxidant activity, antioxidants, emulsions, ethanol, flavanols, food safety, grapes, lipid peroxidation, lipids, procyanidins, seed extracts, solubility, soybean oil, synergism
Abstract:
Extracts of açaí seed and of grape rachis alone or in combination with α-tocopherol were evaluated as antioxidants in (i) bulk soybean oil, (ii) soybean oil liposomes and (iii) soybean-oil/water emulsions. The extracts made with 57% aqueous ethanol showed an antioxidant activity not dependent on concentration for grape rachis extracts and a concentration-dependent prooxidative activity for açaí seed extracts in bulk soybean oil. Both the extracts, however, protected liposome suspensions and oil/water emulsions against lipid oxidation. Synergism was demonstrated when extracts were combined with α-tocopherol, effects explained by the solubility of extract components in the water-phase and of α-tocopherol in the lipid-phase. Phenolic profiling of the extracts by U-HPLC-ESI-LTQ-MS was used to identify active antioxidants. Açaí seed and grape rachis extracts served as good sources of procyanidins and flavan-3-ols, imparted high antioxidant activity especially when combined with α-tocopherol and are suggested for protection of food oil/water emulsions.
Agid:
5311083