Delfanian Mojtaba, Sahari Mohammad Ali, Barzegar Mohsen, Ahmadi Gavlighi Hassan, Barba Francisco J
Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, P. O. Box, 14115-336 Tehran, Iran.
Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, P. O. Box, 14115-336 Tehran, Iran.
Food Chem. 2023 Jul 1;413:135618. doi: 10.1016/j.foodchem.2023.135618. Epub 2023 Feb 4.
The effect of gallic acid alkyl esters and their combination with monoacylglycerol (MAG) and 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) on the formation of hydroperoxides and hexanal were determined during the oxidation of stripped soybean oil. Interfacial tension, water content, and droplet size were evaluated to monitor the physical properties of the oil system. Adding MAG and DOPC, especially MAG/DOPC, to the oil promoted the partitioning of antioxidants into the water-oil interfaces by further reducing the interfacial tension. The stripped oil containing methyl gallate (MG) accompanied by MAG/DOPC had lower values of the critical micelle concentration of hydroperoxides and larger micellar size at the induction period. This confirms that MG was able to more effectively reduce the free hydroperoxides concentration and inhibit them in an interfacial way. The conjunction of surfactants has been shown as a promising strategy to improve the interfacial and antioxidant activity of gallates in the oxidative stability of soybean oil.
在脱臭大豆油氧化过程中，测定了没食子酸烷基酯及其与单酰甘油（MAG）和1,2 - 二油酰 - sn - 甘油 - 3 - 磷酸胆碱（DOPC）组合对氢过氧化物和己醛形成的影响。评估了界面张力、含水量和液滴大小，以监测油体系的物理性质。向油中添加MAG和DOPC，尤其是MAG/DOPC，通过进一步降低界面张力促进了抗氧化剂在水 - 油界面的分配。含有没食子酸甲酯（MG）并伴有MAG/DOPC的脱臭油在诱导期具有较低的氢过氧化物临界胶束浓度值和较大的胶束尺寸。这证实了MG能够更有效地降低游离氢过氧化物浓度并以界面方式抑制它们。表面活性剂的结合已被证明是一种有前景的策略，可提高没食子酸盐在大豆油氧化稳定性方面的界面和抗氧化活性。
