Paradiso Vito Michele, Flamminii Federica, Pittia Paola, Caponio Francesco, Mattia Carla Di
Department of Biological and Environmental Sciences and Technologies, University of Salento, I-73100 Lecce, Italy.
Department of Soil, Plant and Food Sciences, University of Bari, I-70126 Bari, Italy.
Antioxidants (Basel). 2020 Oct 15;9(10):996. doi: 10.3390/antiox9100996.
Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called oxidomics throws a wider spot of light on the complex patterns of reactions taking place in food lipids, especially in dispersed systems. This research aimed to investigate the radical scavenging activity of olive oil phenolic antioxidants (OPAs) in O/W emulsions, as affected by the phase in which they were added. This allowed one to assess whether different behaviors could be expected from antioxidants originally present in phenolic-rich olive oils compared to natural antioxidants added in the water phase during emulsion production. Hydroperoxide decomposition kinetics and the analysis of volatile pattern provided an outline of antioxidation mechanisms. Though being effective in slowing down oxidation when added both in the oil and water phase, OPAs interfered in different ways with oxidation pathways, based on the phase in which they were added. OPAs added to the water phase were more effective in slowing down hydroperoxide decomposition due to the hydrophilic radical initiator. On the other hand, OPAs present in the oil were more effective in preventing radical propagation, with relevant consequences on the volatile pattern.
组学方法最近也被应用于食品脂质氧化领域，以增进对氧化和抗氧化机制的了解。所谓的氧化组学更广泛地揭示了食品脂质中发生的复杂反应模式，尤其是在分散体系中。本研究旨在探究橄榄油酚类抗氧化剂（OPAs）在水包油乳液中的自由基清除活性，以及添加阶段对其的影响。这使得人们能够评估，与乳液生产过程中添加到水相中的天然抗氧化剂相比，富含酚类的橄榄油中原本存在的抗氧化剂是否会表现出不同的行为。氢过氧化物分解动力学和挥发性成分分析勾勒出了抗氧化机制。尽管OPAs添加到油相和水相时都能有效减缓氧化，但根据添加阶段的不同，它们对氧化途径的干扰方式也不同。由于亲水性自由基引发剂的存在，添加到水相中的OPAs在减缓氢过氧化物分解方面更有效。另一方面，油相中存在的OPAs在防止自由基传播方面更有效，这对挥发性成分产生了相关影响。
