Technological Educational Institute of Peloponnese, Dept. Food Technology, School of Agricultural Technology, Food Technology and Nutrition, Antikalamos 24100, Kalamata, Greece.
Food Chem. 2014 May 1;150:280-6. doi: 10.1016/j.foodchem.2013.10.112. Epub 2013 Nov 1.
The antioxidant effects of flavonoids and β-carotene during the thermal auto-oxidation of food relevant oil-in-water emulsions were spectrophotometrically assessed by measuring the formation of primary oxidation products (conjugated dienes and lipid hydroperoxides). An oxidatively "sensitive" model emulsion was selected as substrate of this study in terms of processing and compositional factors. At a concentration of 1.5mmolkgr(-1), only quercetin among the tested compounds significantly reduced the oxidative deterioration of cottonseed oil-in-water emulsions. Structural characteristics (positioning of hydroxyl group) or partitioning behaviour between the emulsion phases may modulate the flavonoid activity. The high oxygen pressure conditions of the experimental system may explain the lack of any antioxidant activity for β-carotene. The antioxidant potential of quercetin increased with its concentration until a specific level. On the contrary, the antioxidant concentration within the same tested range (0.75-3mmolkgr(-1)) did not impact the activity of catechin and β-carotene. Mixtures of β-carotene with flavonoids did not exert a tendency for increasing the activity of each individual compound.
通过测量初级氧化产物（共轭二烯和脂质过氧化物）的形成，分光光度法评估了黄酮类化合物和β-胡萝卜素在相关油包水乳状液的热自动氧化过程中的抗氧化作用。选择一种氧化“敏感”模型乳液作为本研究的底物，考虑到加工和组成因素。在 1.5mmol/kg 的浓度下，在所测试的化合物中，只有槲皮素显著降低了棉籽油水乳状液的氧化劣化。结构特征（羟基位置）或乳液相之间的分配行为可能调节类黄酮的活性。实验系统的高氧压条件可能解释了β-胡萝卜素缺乏任何抗氧化活性的原因。槲皮素的抗氧化潜力随着其浓度的增加而增加，直到达到特定水平。相反，在相同测试范围内（0.75-3mmol/kg），儿茶素和β-胡萝卜素的抗氧化浓度不会影响其活性。β-胡萝卜素与类黄酮的混合物并没有表现出增加每种化合物活性的趋势。
