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Interactions between [alpha] tocopherol and rosmarinic acid and its alkyl esters in emulsions: Synergistic, additive, or antagonistic effect?

Panya Atikorn, Kittipongpittaya Ketinun, Laguerre Mickaël, Bayrasy Christelle, Lecomte Jérôme, Villeneuve Pierre, McClements D. Julian, Decker Eric Andrew. 2012. Interactions between [alpha] tocopherol and rosmarinic acid and its alkyl esters in emulsions: Synergistic, additive, or antagonistic effect?. Journal of Agricultural and Food Chemistry, 60 (41) : pp. 10320-10330.

Journal article ; Article de revue à facteur d'impact
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Quartile : Outlier, Sujet : AGRICULTURE, MULTIDISCIPLINARY / Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED

Abstract : Many antioxidants can interact to produce synergistic interactions that can more effectively inhibit lipid oxidation in foods. Esterification of rosmarinic acid produces a variety of compounds with different antioxidant activity due to differences in polarity and thus differences in partitioning in oil, water, and interfacial regions of oil-in-water emulsions (O/W). Therefore, rosmarinic acid and rosmarinate esters provide an interesting tool to study the ability of antioxidant to interact in O/W emulsions. In O/W emulsions, rosmarinic acid (R0) exhibited the strongest synergistic interaction with ?-tocopherol while butyl (R4) and dodecyl (R12) rosmarinate esters exhibited small synergistic interaction and eicosyl rosmarinate esters (R20) exhibited slightly antagonistic interaction. Fluorescence quenching and electron paramagnetic resonance (EPR) studies showed that watersoluble rosmarinic acid (R0) exhibited more interactions with ?-tocopherol than any of the tested esters (R4, R12, R20). This was also confirmed in O/W emulsions where R0 altered the formation of ?-tocopherol quinone and ?-tocopherol increased the formation of caffeic acid from R0. This formation of caffeic acid was proposed to be responsible for the synergistic activity of R0 and ?-tocopherol since the formation of an additional antioxidant could further increase the oxidative stability of the emulsion. (Résumé d'auteur)

Mots-clés Agrovoc : Antioxydant, Tocophérol, Acide phénolique, Ester, Émulsion, Huile de soja, Réaction chimique

Mots-clés géographiques Agrovoc : Massachusetts

Mots-clés complémentaires : Acide rosmarinique

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Panya Atikorn, University of Massachusetts (USA)
  • Kittipongpittaya Ketinun, University of Massachusetts (USA)
  • Laguerre Mickaël, Montpellier SupAgro (FRA)
  • Bayrasy Christelle, CIRAD-PERSYST-UMR IATE (FRA)
  • Lecomte Jérôme, CIRAD-PERSYST-UMR IATE (FRA)
  • Villeneuve Pierre, CIRAD-PERSYST-UMR IATE (FRA) ORCID: 0000-0003-1685-1494
  • McClements D. Julian, University of Massachusetts (USA)
  • Decker Eric Andrew, University of Massachusetts (USA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/565962/)

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