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Antioxidant mechanism of ferulic acid and γ-oryzanol in emulsion and emulgel based on black seed oil.

作者信息

Rasekhi Kazeruni Asma, Hosseini Seyed Mohammad Hashem, Keramat Malihe, Niakousari Mehrdad, Ghiasi Fatemeh, Golmakani Mohammad-Taghi

机构信息

Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.

出版信息

Food Chem X. 2025 Feb 28;26:102333. doi: 10.1016/j.fochx.2025.102333. eCollection 2025 Feb.

DOI:10.1016/j.fochx.2025.102333
PMID:40123874
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11929100/
Abstract

The aim of this research was to compare the antioxidant mechanism of ferulic acid and γ-oryzanol in emulsion with that of emulgel. In the initiation phase, ferulic acid at 2.32 mM concentration exhibited the best efficiency in emulgel samples, while in emulsion samples, γ-oryzanol at 2.32 mM concentration exhibited the best efficiency. γ-Oryzanol was more effective than ferulic acid in emulsion and emulgel samples in the propagation phase. The γ-oryzanol and ferulic acid participated in side reactions of initiation chain in addition to participating in the major termination reaction. In both of the emulgel and emulsion samples, ferulic acid showed higher consumption rate constant and extent of participation in side reactions of initiation chain than that of γ-oryzanol. In conclusion, ferulic acid showed higher efficiency in emulgel in the initiation phase, while γ-oryzanol showed higher efficiency in emulsion and emulgel in the propagation phase.

摘要
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e134/11929100/ad9e4994c00a/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e134/11929100/bf0468679518/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e134/11929100/b0dd510c40bd/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e134/11929100/c4b134ecbf14/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e134/11929100/6a61e2dbc70d/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e134/11929100/ad9e4994c00a/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e134/11929100/bf0468679518/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e134/11929100/b0dd510c40bd/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e134/11929100/c4b134ecbf14/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e134/11929100/6a61e2dbc70d/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e134/11929100/ad9e4994c00a/gr5.jpg

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[1]
Antioxidant mechanism of ferulic acid and γ-oryzanol in emulsion and emulgel based on black seed oil.

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[6]
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[7]
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本文引用的文献

[1]
Effects of rosmarinic acid esters on the oxidation kinetic of organogel and emulsion gel.

Food Chem X. 2024-3-31

[2]
Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics.

J Dairy Sci. 2024-7

[3]
Antioxidant potency and inhibitory mechanism of curcumin and its derivatives in oleogel and emulgel produced by linseed oil.

Food Chem. 2024-7-1

[4]
Antioxidant functions of caffeic acid and allylpyrocatechol in supramolecular oxidation of bulk oil: Role of acidic group in the mass transfer network.

J Food Sci. 2024-2

[5]
Comparison of the antioxidant capacity of sesamol esters in gelled emulsion and non-gelled emulsion.

Food Chem X. 2023-5-3

[6]
Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region.

Foods. 2023-3-11

[7]
Comparing the antioxidant activity of gallic acid and its alkyl esters in emulsion gel and non-gelled emulsion.

Food Chem. 2023-5-1

[8]
A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed ().

Foods. 2022-9-13

[9]
Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review.

Front Nutr. 2022-5-17

[10]
Kinetics and stoichiometry of gallic acid and methyl gallate in scavenging DPPH radical as affected by the reaction solvent.

Sci Rep. 2022-5-24

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