Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich emulsions

Ferreira Da Silveira Tayse, Cajaíba Letícia Maeda, Valentin Leornardo, Baréa Bruno, Villeneuve Pierre, Castro Inar Alves. 2020. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich emulsions. Food Chemistry, 309:125586, 10 p.

https://doi.org/10.1016/j.foodchem.2019.125586

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Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Résumé : Oil-in-water (O/W) emulsions are important delivery systems of omega-3 fatty acids (n-3 FA). We investigated the effect of sinapic acid esters concentration and chain length, the electrical charge of the emulsifier and emulsion pH on the oxidative stability of n-3 FA rich O/W emulsions. Echium oil was applied as n-3 FA source. A 24 factorial design was used to simultaneously evaluate these factors. Peroxide value, malondialdehyde, 2,4-heptadienal and 2,4-decadienal were measured in the emulsions. pH and the electrical charge of the emulsifier modulated the antioxidant effectiveness of sinapic acid esters, while concentration was not relevant. The combination of positively charged emulsifier with neutral pH provided the best oxidative stability for echium oil emulsions. Our results also suggested that the increase of length chain of sinapic acid, from C4 to C12, reduced the secondary products of oxidation, when echium oil emulsions were prepared using negatively charged emulsifier under acidic conditions.

Mots-clés Agrovoc : acide gras, Echium, acide sinapique, ester, oxydation, lipide, émulsion

Mots-clés complémentaires : Echium plantagineum

Mots-clés libres : Lipid oxidation, Echium seed oil, O/W emulsion, Factorial design

Classification Agris : Q01 - Sciences et technologies alimentaires - Considérations générales
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : CTS 7 (2019-) - Hors champs stratégiques

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