Laboratory of Food Science and Nutritional Biochemistry, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
BIOSE (Biological System Engineering), School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
J Sci Food Agric. 2019 Jan 15;99(1):90-99. doi: 10.1002/jsfa.9147. Epub 2018 Jul 17.
Antioxidants help prevent lipid oxidation, and therefore are critical to maintain sensory quality and chemical characteristics of edible oils. Jussara berry (Euterpe edulis M.) oil is a source of minor compounds with potential antioxidant activity. The aim of this work was to investigate the role of such compounds on the effectiveness to prevent or delay oxidation of oil present in oil-in-water emulsions, and how the emulsions' physical stability would be affected.
Jussara berry oil extracted by ethanol extraction, its stripped variations (partially stripped, highly stripped and highly stripped with added butylhydroxytoluene), and expeller-pressed oil were used to prepare oil-in-water emulsions. Jussara berry oils were analyzed before emulsions preparation to ensure their initial quality and composition, and oil-in-water emulsions were analyzed regarding their oxidative and physical stability. Ethanol extracted oil emulsion presented higher oxidative stability than highly stripped oil emulsion with added synthetic antioxidant butylahydroxytoluene (oxidative stability index 45% lower, after 60 days, and reached undetectable levels after 90 days). All emulsions remained physically stable for up to 120 days of storage.
Our results indicate that natural antioxidants in jussara berry oil protect emulsions from oxidation while keeping physical stability unchanged. © 2018 Society of Chemical Industry.
抗氧化剂有助于防止脂质氧化，因此对于保持食用油的感官质量和化学特性至关重要。山榄油（Euterpe edulis M.）是具有潜在抗氧化活性的少量化合物的来源。本工作旨在研究这些化合物在预防或延迟油包水乳状液中油的氧化中的作用，以及乳状液的物理稳定性将如何受到影响。
用乙醇提取法提取山榄油，其提取变化（部分提取、高度提取和高度提取并添加叔丁基对羟基甲苯）和压榨油被用于制备油包水乳状液。在制备乳状液之前分析山榄油以确保其初始质量和组成，并且分析油包水乳状液的氧化和物理稳定性。与添加合成抗氧化剂叔丁基对羟基甲苯的高度提取油乳状液相比，乙醇提取油乳状液的氧化稳定性更高（氧化稳定性指数低 45%，60 天后达到不可检测水平，90 天后达到不可检测水平）。所有乳状液在储存 120 天内仍保持物理稳定性。
我们的结果表明，山榄油中的天然抗氧化剂在保持物理稳定性不变的情况下保护乳状液免受氧化。© 2018 化学工业协会。
