Alkyl chain length impacts the antioxidative effect of lipophilized ferulic acid in fish oil enriched milk

Moltke Sorensen Ann-Dirit, Sieron Lyneborg Karina, Villeneuve Pierre, Jacobsen Charlotte. 2015. Alkyl chain length impacts the antioxidative effect of lipophilized ferulic acid in fish oil enriched milk. Journal of Functional Foods, 18 (Part B) : 959-967.

https://doi.org/10.1016/j.jff.2014.04.008

Article de revue ; Article de revue à facteur d'impact

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : Lipophilization of phenolics by esterification with fatty alcohols may alter their localization in an emulsion and thereby their antioxidant efficacy. In this study, synthesized unbranched alkyl ferulates were evaluated as antioxidants in fish oil enriched milk. Lipid oxidation was determined by peroxide values and concentration of volatile oxidation products. A cut-off effect in the antioxidant efficacy in relation to the alkyl chain length was observed. The most efficient alkyl ferulate was methyl ferulate followed by ferulic acid and butyl ferulate, whereas octyl ferulate was prooxidative and the prooxidative effect increased further with an increment in the alkyl chain length from C8 to C12. Further elongation of the alkyl chain length to C16 and C20 resulted in weak prooxidative effects to weak antioxidative effects depending on the different volatile oxidation compounds developed.

Mots-clés Agrovoc : lait, huile de poisson, antioxydant, ester, acide férulique, composé phénolique, oxydation, lipide, teneur en lipides

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

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