Nuchi Carla D, Hernandez Pilar, McClements D Julian, Decker Eric A
Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
J Agric Food Chem. 2002 Sep 11;50(19):5445-9. doi: 10.1021/jf020095j.
Lipid hydroperoxides are important factors in lipid oxidation due to their ability to decompose into free radicals. In oil-in-water emulsions, the physical location of lipid hydroperoxides could impact their ability to interact with prooxidants such as iron. Interfacial tension measurements show that linoleic acid, methyl linoleate, and trilinolein hydroperoxides are more surface-active than their non-peroxidized counterparts. In oil-in-water emulsion containing surfactant (Brij 76) micelles in the continuous phase, linoleic acid, methyl linoleate, and trilinolein hydroperoxides were solubilized out of the lipid droplets into the aqueous phase. Brij 76 solubilization of the different hydroperoxides was in the order of linoleic acid > trilinolein > or = methyl linoleate. Brij 76 micelles inhibited lipid oxidation of corn oil-in-water emulsions with greater inhibition of oxidation occurring in emulsions containing linoleic acid hydroperoxides. Surfactant solubilization of lipid hydroperoxides could be responsible for the ability of surfactant micelles to inhibit lipid oxidation in oil-in-water emulsions.
脂质氢过氧化物因其能够分解为自由基，而成为脂质氧化中的重要因素。在水包油乳液中，脂质氢过氧化物的物理位置可能会影响它们与铁等促氧化剂相互作用的能力。界面张力测量表明，亚油酸、亚油酸甲酯和三亚油酸甘油酯氢过氧化物比其未过氧化的对应物更具表面活性。在连续相中含有表面活性剂（Brij 76）胶束的水包油乳液中，亚油酸、亚油酸甲酯和三亚油酸甘油酯氢过氧化物从脂质小滴中溶解到水相中。Brij 76对不同氢过氧化物的增溶顺序为亚油酸＞三亚油酸甘油酯≥亚油酸甲酯。Brij 76胶束抑制了水包油型玉米油乳液的脂质氧化，在含有亚油酸氢过氧化物的乳液中对氧化的抑制作用更强。表面活性剂对脂质氢过氧化物的增溶作用可能是表面活性剂胶束抑制水包油乳液中脂质氧化的原因。
