Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av Lineu Prestes 580 B14, 05508-900 São Paulo, Brazil.
J Agric Food Chem. 2011 Nov 23;59(22):12183-92. doi: 10.1021/jf202808r. Epub 2011 Oct 20.
The objective of this study was to demonstrate how different factors can simultaneously influence the oxidative stability of an oil-in-water emulsion, and how these factors can be used to enlarge the variation range of oxidation markers, expressed as peroxide value (PV) and TBARS. Initially, a Plackett-Burman design was used to screen seven factors (temperature, pH, and iron, copper, ascorbyl palmitate, ascorbic acid, and sodium chloride concentrations). A temperature elevation of 30 to 60 °C reduced PV and TBARS, a pH change from 3.0 to 7.0 increased PV and reduced TBARS, and the presence of ascorbic acid (1 mmol/L) had no significant effect on PV but increased TBARS (p < 0.05). Thus, the temperature was fixed at 30 °C, and an emulsion was formulated with different combinations of ascorbic acid, iron, and pH according to a central composite rotatable design. Regression models were fitted to PV and TBARs responses and optimized to get the higher values of both markers of oxidation. The optimized emulsion contained 1.70 mmol/L AH (ascorbic acid) and 0.885 mmol/L FeSO(4) · 7H(2)O (1.0 mmol/L Fe(2+)) at pH 5.51 and 30 °C. The range of variation observed for oxidation markers in the optimized emulsion model (PV, 0-4.27 mequiv/L; TBARS, 0-13.55 mmol/L) was larger than the variation observed in the nonoptimized model (PV, 0-1.05 mequiv/L; TBARS, 0-1.00 mmol/L). The antioxidant activity of six compounds (Trolox, α-tocopherol, caffeic acid, gallic acid, catechin, and TBHQ) was evaluated using the optimized emulsion conditions. After application of the Tukey HSD post hoc statistical test, the samples that were not different (p < 0.05) in the nonoptimized emulsions showed a significant difference in the optimized emulsions. Considering the importance of the interactions on oxidation studies, our model represents a significant improvement in a direct methodology that can be applied to evaluate natural compounds under different combination of factors.
本研究旨在展示不同因素如何同时影响水包油乳液的氧化稳定性,以及如何利用这些因素扩大氧化标志物(过氧化物值[PV]和 TBARS)的变化范围。最初,采用 Plackett-Burman 设计筛选了七种因素(温度、pH 值以及铁、铜、抗坏血酸棕榈酸酯、抗坏血酸和氯化钠浓度)。温度升高 30-60°C 会降低 PV 和 TBARS,pH 值从 3.0 变为 7.0 会增加 PV 并降低 TBARS,而 1 mmol/L 抗坏血酸对 PV 没有显著影响,但会增加 TBARS(p<0.05)。因此,将温度固定在 30°C,并根据中心复合旋转设计,用不同组合的抗坏血酸、铁和 pH 值配制乳液。将回归模型拟合到 PV 和 TBARs 响应中,并进行优化以获得两种氧化标志物的更高值。优化后的乳液含有 1.70 mmol/L AH(抗坏血酸)和 0.885 mmol/L FeSO4·7H2O(1.0 mmol/L Fe2+),pH 值为 5.51,温度为 30°C。优化后的乳液模型中观察到的氧化标志物变化范围(PV,0-4.27 mequiv/L;TBARS,0-13.55 mmol/L)大于非优化模型(PV,0-1.05 mequiv/L;TBARS,0-1.00 mmol/L)。在优化的乳液条件下,评估了六种化合物(Trolox、α-生育酚、咖啡酸、没食子酸、儿茶素和 TBHQ)的抗氧化活性。在应用 Tukey HSD 事后统计检验后,在非优化乳液中没有差异(p<0.05)的样品在优化乳液中显示出显著差异。考虑到相互作用对氧化研究的重要性,我们的模型代表了一种直接方法的重大改进,该方法可用于在不同因素组合下评估天然化合物。