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Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions
- Elder, Andrew S., Coupland, John N., Elias, Ryan J.
- Food chemistry 2019 v.272 pp. 174-181
- additives, alkylresorcinols, antioxidant activity, antioxidants, consumer preferences, dispersions, emulsions, food industry, lipid peroxidation, lipids, micelles, rye bran, surfactants, water solubility
- Naturally derived antioxidants are in high demand as the food industry strives to meet consumer preferences for non-synthetic additives. Alkylresorcinols (ARs) represent a novel class of natural antioxidants that can be derived from a natural waste stream (bran) and have the potential to inhibit lipid peroxidation given their phenolic structure. The antioxidant activity of rye bran extract containing ARs was investigated in an oil-in-water emulsion and was found to inhibit lipid oxidation reactions. The concentration of ARs in the continuous phase of emulsions was measured to understand partitioning behavior, as this is known to impact antioxidant activity. It was found that a majority of the ARs were associated with the lipid phase and those in the continuous phase were associated with surfactant micelles, perhaps inhibiting their interaction with water-soluble pro-oxidants. These results show that a rye bran extract containing ARs can function as a radical scavenging antioxidant in lipid dispersions.