NDLI: Surfactant Concentration, Antioxidants, and Chelators Influencing Oxidative Stability of Water-in-Walnut Oil Emulsions

Content Provider	Springer Nature Link
Author	Yi, Jianhua Dong, Wenbin Zhu, Zhenbao Liu, Ning Ding, Yong McClements, David Julian Decker, Eric Andrew
Copyright Year	2015
Abstract	Effects of surfactant concentration, antioxidants with different polarities, and chelator type on the oxidative stability of water-in-stripped walnut oil (W/O) emulsions stabilized by polyglycerol polyricinoleate (PGPR) were evaluated. The formation of primary oxidation products (lipid hydroperoxides) and secondary oxidation products (hexanal) decreased with increasing PGPR concentrations (0.3–1.0 wt% of emulsions). Excess surfactant might solubilize lipid hydroperoxides out of the oil–water interface, resulting in the decreased lipid oxidation rates in W/O emulsions. At concentrations of 10–1000 μM, the polar Trolox demonstrated concentration-dependent antioxidant activity according to both hydroperoxide and hexanal formation. The antioxidant efficiency of the non-polar α-tocopherol was slightly reduced at the higher range of 500–1000 μM based on hydroperoxide formation. Both ethylenediaminetetraacetic acid (EDTA) and deferoxamine (DFO) at concentrations of 5–100 μM reduced the rates of lipid oxidation at varying degrees, indicating that endogenous transition metals may promote lipid oxidation in W/O emulsions. EDTA was a stronger inhibitor of lipid oxidation than DFO. These results suggest that the oxidative stability of W/O emulsions could be improved by the appropriate choice of surfactant concentration, antioxidants, and chelators.
Starting Page	1093
Ending Page	1102
Page Count	10
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	92
Issue Number	8
e-ISSN	15589331
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2015-06-23
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Lipid oxidation Water-in-oil emulsions (W/O emulsions) Surfactant Antioxidant Chelator Walnut oil Industrial Chemistry/Chemical Engineering Biomaterials Agriculture Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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