Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 91775-1163, Mashhad, Iran.
Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 91775-1163, Mashhad, Iran.
Food Chem. 2020 Oct 30;328:127128. doi: 10.1016/j.foodchem.2020.127128. Epub 2020 May 23.
From an interfacial phenomena standpoint, gallic acid (GA), methyl gallate (MG), and their combination alone and together with lecithin (L) were evaluated for their inhibition against the formation of lipid hydroperoxides and carbonyl compounds in a stripped sunflower oil. Lecithin at a level (500 ppm) lower than its critical micelle concentration was able to protect the lipid system to some extent. GA (log P = -0.21), which was of higher capacity than MG (log P = - 0.14) in donating H/e (IC = 36.4 vs. 39.9 μM and FRAP value = 598 vs. 514 μmol/L, respectively), exerted an antioxidant activity significantly better than MG in the bulk phase oil. Due to the improved interfacial performance, the inhibitory effect of the antioxidants was remarkably promoted in the presence of lecithin (L/GA/MG > L/GA > L/MG).
从界面现象的角度出发，评估了没食子酸（GA）、甲基没食子酸（MG）及其与卵磷脂（L）的单独和组合对脱脂葵花籽油中脂质氢过氧化物和羰基化合物形成的抑制作用。卵磷脂在低于其临界胶束浓度的水平（500 ppm）下，能够在一定程度上保护脂质体系。GA（log P=-0.21）的供氢/供电子能力（IC=36.4 比 39.9 μM 和 FRAP 值=598 比 514 μmol/L）高于 MG（log P=-0.14），在油相中的抗氧化活性明显优于 MG。由于界面性能得到改善，在存在卵磷脂时，抗氧化剂的抑制效果显著增强（L/GA/MG>L/GA>L/MG）。
