Qiu Xujian, Jacobsen Charlotte, Villeneuve Pierre, Durand Erwann, Sørensen Ann-Dorit Moltke
College of Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Jimei University , 43 Yindou Road, Xiamen 361021, Fujian, China.
Division of Food Technology, National Food Institute (DTU Food), Technical University of Denmark , DK 2800 Kgs Lyngby, Denmark.
J Agric Food Chem. 2017 Nov 1;65(43):9496-9505. doi: 10.1021/acs.jafc.7b02994. Epub 2017 Oct 19.
Antioxidant effects of ferulic acid and lipophilized ferulate esters were investigated in fish oil-enriched milk. Methyl ferulate (C1) and ethyl ferulate (C2) more efficiently prevented lipid oxidation than dodecyl ferulate (C12) did, followed by ferulic acid (C0). The combination of C1 or C2 with C12 could have a "synergistic" effect indicated by peroxide value, hexanal, and 1-penten-3-ol analysis results. These antioxidants also showed protein oxidation inhibition effects. The most effective antioxidants (C1 and C2) had the highest concentration in the precipitate phase but the lowest concentration in the aqueous phase, which was the opposite of the partitioning of C0. C12 had the highest concentration in the oil and emulsion phase. In particular, the interaction between ferulates esterified with short and medium alkyl chain lengths could lead to their "synergistic" effects in fish oil-enriched milk, which could be caused by the change in their partitioning or localization at the interface.
在富含鱼油的牛奶中研究了阿魏酸和阿魏酸脂溶性酯的抗氧化作用。阿魏酸甲酯（C1）和阿魏酸乙酯（C2）比阿魏酸十二酯（C12）更有效地防止脂质氧化，其次是阿魏酸（C0）。通过过氧化值、己醛和1-戊烯-3-醇分析结果表明，C1或C2与C12的组合可能具有“协同”作用。这些抗氧化剂还表现出抑制蛋白质氧化的作用。最有效的抗氧化剂（C1和C2）在沉淀相中浓度最高，但在水相中浓度最低，这与C0的分配情况相反。C12在油相和乳液相中浓度最高。特别是，短链和中链烷基酯化的阿魏酸之间的相互作用可能导致它们在富含鱼油的牛奶中产生“协同”效应，这可能是由于它们在界面处的分配或定位变化引起的。
