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Título

Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

Autor Alemán, Mercedes; Bou, Ricard ; Guardiola, F.; Durand, Eric Y.; Villeneuve, P.; Jacobsen, Charlotte; Sørensen, A.
Palabras clave o/w Emulsions
Polar paradox
Fish oil
Cut-off effect
Caffeic acid
Phenolipids
Fecha de publicación 2015
EditorElsevier
Citación Food Chemistry 167: 236- 244 (2015)
ResumenThe antioxidative effect of lipophilized caffeic acid was assessed in two different fish oil enriched food products: mayonnaise and milk. In both emulsion systems, caffeic acid esterified with fatty alcohols of different chain lengths (C1-C20) were better antioxidants than the original phenolic compound. The optimal chain length with respect to protection against oxidation was, however, different for the two food systems. Fish oil enriched mayonnaise with caffeates of medium alkyl chain length (butyl, octyl and dodecyl) added resulted in a better oxidative stability than caffeates with shorter (methyl) or longer (octadecyl) alkyl chains. Whereas in fish oil enriched milk emulsions the most effective caffeates were those with shorter alkyl chains (methyl and butyl) rather than the ones with medium and long chains (octyl, dodecyl, hexadecyl and eicosyl). These results demonstrate that there might be an optimum alkyl chain length for each phenolipid in each type of emulsion systems. © 2014 Elsevier Ltd. All rights reserved.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2014.06.083
URI http://hdl.handle.net/10261/103193
DOI10.1016/j.foodchem.2014.06.083
Identificadoresdoi: 10.1016/j.foodchem.2014.06.083
issn: 1873-7072
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