Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions

European Food Research and Technology

Volumn 236, Issue 2, 2013, Pages 319-328

  Mosca, Monica ^a   Diantom, Agoura ^a,b   Lopez, Francesco ^a   Ambrosone, Luigi ^a   Ceglie, Andrea ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Emulsion; Fluorescence; Lipid oxidation; Olive oil; Polyphenols; Turbidity

Indexed keywords

ANTIOXIDANTS; EMULSIFICATION; EMULSIONS; FLUORESCENCE; GAS ADSORPTION; KINETICS; OSTWALD RIPENING; OXIDATION; PHASE SEPARATION; STABILITY; TEA; TURBIDITY;

ADSORPTION CAPACITIES; EMULSION PROPERTIES; EXTRA VIRGIN OLIVE OIL; INTERFACIAL PROPERTY; LIPID OXIDATION; OXIDATION REACTIONS; POLYPHENOLS; RADICAL INITIATORS;

OLIVE OIL;

EID: 84872760671     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1895-4     Document Type: Article

References (55)

1. Gupta VK, Sharma SK (2006) Plants as natural antioxidants. Nat Prod Radiance 5: 326-334.
2. Brewer MS (2011) Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Compr Rev Food Sci Food Saf 10: 221-247.
3. Verardo V, Gomez-Caravaca AM, Messia MC, Marconi E, Caboni MF (2011) Development of functional spaghetti enriched in bioactive compounds using barley coarse fraction obtained by air classification. J Agric Food Chem 59: 9127-9134.
4. Visioli F, Romani A, Mulinacci N, Zarini S, Conte D, Vincieri FF, Galli C (1999) Antioxidant and other biological activities of olive mill waste. J Agric Food Chem 47: 3397-3401.
5. Altunkaya A, Becker EM, Gokmen V, Skibsted LH (2009) Antioxidants activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants. Food Chem 115: 163-168.
6. De Leonardis A, Aretini A, Alfano G, Macciola V, Ranalli G (2008) Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity. Eur J Food Res Technol 226: 653-659.
7. Frankel EN, Kanner J, German JB, Parks E, Kinsella JE (1993) Inhibition of oxidation of human low density lipoprotein by phenolic substances in red wine. Lancet 341: 454.
8. Aruoma OI (2003) Methodological considerations for characterizing potential antioxidant actions of bioactive components in plant foods. Mutat Res 523-524: 9-20.
9. Leopoldini M, Russo N, Toscano M (2011) The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chem 125: 288-306.
10. Rice-Evans CA, Miller NJ, Papanga G (1996) Structure antioxidant activity relationship of flavonoids and phenolic acids. Free Radic Biol Med 20: 933-956.
11. Gordon MH (2001) Measuring antioxidant activity. In: Pokorny J, Yanishlieva N Gordon MH (eds) Antioxidants in food: Practical applications. Woodhead Publishing, Ltd., Cambridge, pp 71-84.
12. Baldioli M, Servili M, Perretti G, Montedoro GF (1996) Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J Am Oil Chem Soc 73: 1589-1593.
13. Atoui AK, Mansouri A, Boskou G, Kefalas P (2005) Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chem 89: 27-36.
14. Almajano MP, Delgado ME, Gordon MH (2007) Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions. Food Chem 102: 1375-1382.
15. Chimi H, Cillard J, Cillard P, Rahmani M (1991) Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants. J Am Oil Chem Soc 68: 307-312.
16. Gramza A, Korczak J (2005) Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems. Trends Food Sci Technol 16: 351-358.
17. McClements DJ, Decker EA (2000) Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J Food Sci 65: 1270-1282.
18. Frankel EN, Huang SW, Kanner J, German JB (1994) Interfacial phenomena in the evaluation of antioxidant: bulk oils vs. emulsions. J Agric Food Chem 42: 1054-1059.
19. Porter WL (1993) Paradoxical behavior of antioxidants in food and biological systems. Toxicol Ind Health 9: 93-122.
20. Ambrosone L, Mosca M, Ceglie A (2006) Oxidation of water emulsified olive oils. Food Hydrocoll 20: 1080-1086.
21. Ambrosone L, Mosca M, Ceglie A (2007) Impact of edible surfactants on the oxidation of olive oil in water-in-oil emulsions. Food Hydrocoll 21: 1163-1171.
22. Ambrosone L, Cinelli G, Mosca M, Ceglie A (2006) Susceptibility of water-emulsified extra virgin olive oils to oxidation. J Am Oil Chem Soc 83: 165-170.
23. Di Mattia CD, Sacchetti G, Mastrocola D, Sarker DK, Pittia P (2010) Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions. Food Hydrocoll 24: 652-658.
24. Di Mattia CD, Sacchetti G, Mastrocola D, Pittia P (2009) Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions. Food Res Int 42: 1163-1170.
25. Di Mattia CD, Sacchetti G, Pittia P (2011) Interfacial behavior and antioxidant efficiency of olive phenolic compounds in O/W olive oil emulsions as affected by surface active agent type. Food Biophys 6: 295-302.
26. Mosca M, Ceglie A, Ambrosone L (2008) Antioxidant dispersions in emulsified olive oils. Food Res Int 41: 201-207.
27. Mosca M, Ceglie A, Ambrosone L (2008) Biocompatible water-in-oil emulsion as a model to study the effect of ascorbic acid on lipid oxidation. J Phys Chem B 112: 4635-4641.
28. Mosca M, Ceglie A, Ambrosone L (2010) Lipid oxidation in water-in-olive oil emulsions initiated by a lipophilic radical source. J Phys Chem B 114: 3550-3558.
29. Akasaka K, Takamura T, Ohrui H, Meguro H, Hashimoto K (1996) Highly sensitive flow injection analysis of lipid hydroperoxides in foodstuffs. Biosci Biotech Biochem 60: 1772-1775.
30. IUPAC (1987) Standard methods for the analysis of oils, fats and derivatives. Blackwell Scientific Publications, Oxford.
31. AOAC (1990) Official methods and recommended practices of the American oil Chemists Society, 4th edn. American Oil Chemistry Society, Champaign.
32. Papadimitriou V, Sotiroudis TG, Xenakis A, Sofikiti N, Stavyannoudaki V, Chaniotakis NA (2006) Oxidative stability and radical scavenging activity of extra virgin olive oils: an electron paramagnetic resonance spectroscopy study. Anal Chim Acta 573-574: 453-458.
33. Ou B, Hampsch-Woodill M, Prior RL (2001) Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem 49: 4619-4626.
34. Song MG, Jho SH, Kim JY, Kim JD (2000) Rapid evaluation of water-in-oil (w/o) emulsion stability by turbidity ratio measurements. J Colloid Interface Sci 230: 213-215.
35. Glaucia MF, Aragao MG, Corradini MP (2008) A phenomenological model of the peroxide value's rise and fall during lipid oxidation. J Am Oil Chem Soc 85: 1143-1153.
36. Frankel EN (1998) Lipid oxidation. The Oily Press, Dundee.
37. European C (2011) Commission Regulation (EU) No 61/2011 of 24 January 2011 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Union 54.
38. White PJ (1995) Conjugated diene, anisidine value, and carbonyl value analysis. In: Warner K, Eskin NAM (eds) Methods to assess quality and stability of oils and fat-containing foods. AOCS Press, Champaign, pp 159-178.
39. Montedoro G, Servili M, Baldioli M, Selvaggini R, Miniati E, Maccioni A (1992) Simple and hydrolyzable compounds in virgin olive oil. II. Initial characterization of hydrolyzable fraction. J Agric Food Chem 40: 1577-1580.
40. Montedoro G, Servili M, Baldioli M, Selvaggini R, Miniati E, Maccioni A (1993) Simple and hydrolyzable compounds in virgin olive oil. III. Spectroscopic characterizations of the secoiridoids derivatives. J Agric Food Chem 41: 2228-2234.
41. Angerosa F, D'Alessandro N, Konstantinou P, Di Giacinto L (1995) GC-MS evaluation of phenolic compounds in virgin olive oil. J Agric Food Chem 43: 1802-1807.
42. Baiano A, Gambacorta G, Terracone C, Previtali MA, Lamacchia C, La Notte E (2009) Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage. J Food Sci 74: 177-183.
43. Gambacorta G, Faccia M, Trani A, Lamacchia C, and Gomes T (2012) Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils. Eur J Lipid Sci Technol 144: 958-967.
44. De Leonardis A, Macciola V, Lembo G, Aretini A, Nag A (2007) Studies on oxidative stabilization of lard by natural antioxidants recovered from olive-oil mill wastewater. Food Chem 100: 998-1004.
45. Mulinacci N, Innocenti M, La Marca G, Mercalli E, Giaccherini C, Romani A, Saracini E, Vincieri FF (2005) Solid olive residue: insight into their phenolic composition. J Agric Food Chem 53: 8963-8969.
46. Almajano MP, Carbó R, López Jiménez JA, Gordon MH (2008) Antioxidant and antimicrobial activities of tea infusions. Food Chem 108: 55-63.
47. Friedman M, Levin CE, Choi S-H, Kozukue E, Kozukue N (2006) HPLC analysis of cathechins, theaflavins, and alkaloids in commercial teas and green tea dietary supplements: comparison of water and 80 % ethanol/water extracts. J Food Sci 71: 328-337.
48. Farhoosh R, Gholam AG, Mohammad HHK (2007) Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.). Food Chem 100: 231-236.
49. Obied HK, Prenzler PD, Robards K (2008) Potent antioxidant biophenols from olive mill waste. Food Chem 111: 171-178.
50. Zulueta A, Esteve MJ, Frigola A (2009) ORAC and TEAC assays comparison to measure the antioxidant capacity. Food Chem 114: 310-316.
51. Huang D, Ou B, Prior RL (2005) The chemistry behind antioxidant capacity assays. J Agric Food Chem 53: 1841-1856.
52. Rodis SP, Vaios TK, Mantzavinou A (2002) Partitioning of olive oil antioxidants between oil and water phases. J Agric Food Chem 50: 596-601.
53. Casa-Sanchez J, Alsina MA, Herrlein MK, Mestres C (2007) Interaction between the antibacterial compound, oleuropein, and model membranes. Colloid Polym Sci 285: 1351-1360.
54. Mosca M, Cuomo F, Lopez F, Ceglie A (2013) Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions. Food Res Int 50: 377-383.
55. Porter WL, Black ED, Drolet AM (1989) Use of polyamide oxidative fluorescence test on lipid emulsions: contrast in relative effectiveness of antioxidants in bulk versus dispersed systems. J Agric Food Chem 37: 615-624.