Activity of natural carotenoid preparations against the autoxidative deterioration of sunflower oil-in-water emulsions

Kiokias, S; Dimakou, C; Oreopoulou, V

dc.contributor.author	Kiokias, S	en
dc.contributor.author	Dimakou, C	en
dc.contributor.author	Oreopoulou, V	en
dc.date.accessioned	2014-03-01T01:29:47Z
dc.date.available	2014-03-01T01:29:47Z
dc.date.issued	2009	en
dc.identifier.issn	0308-8146	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19343
dc.subject	Autoxidation	en
dc.subject	Carotenoids	en
dc.subject	Emulsions	en
dc.subject	Natural antioxidants	en
dc.subject.classification	Chemistry, Applied	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Nutrition & Dietetics	en
dc.subject.other	BETA-CAROTENE	en
dc.subject.other	OXIDATIVE DETERIORATION	en
dc.subject.other	ANTIOXIDANT PROPERTIES	en
dc.subject.other	FOOD EMULSIONS	en
dc.subject.other	SOYBEAN OIL	en
dc.subject.other	STABILITY	en
dc.subject.other	REACTIVITY	en
dc.subject.other	EXTRACTS	en
dc.subject.other	SYSTEMS	en
dc.subject.other	STORAGE	en
dc.title	Activity of natural carotenoid preparations against the autoxidative deterioration of sunflower oil-in-water emulsions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2008.10.087	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.foodchem.2008.10.087	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	The activity of natural carotenoid extracts against the autoxidative deterioration of sunflower oil-in-water emulsions was estimated in terms of primary (lipid hydroperoxides) and secondary ("off flavour" volatiles) oxidation products. At a concentration of 2 g l(-1), the tested carotenoids did not inhibit the production of hydroperoxides but they significantly retarded the formation of volatile aldehydes during the storage of simple tween-stabilised emulsions at 30 degrees C. In another series of experiments, several carotenoid extracts (paprika. annatto and marigold preparations) containing mainly polar carotenoids, added at an active concentration of 1 g l(-1), exerted a strong activity against hydroperoxides and TBARs during the accelerated oxidation (60 degrees C) of homogenised protein-based emulsions. On the contrary, carotene preparations rich in hydrophobic alpha- and beta-carotenes and lycopene did not significantly differ from the control emulsion. Therefore, the carotenoid structure modulated their antioxidant effect, while concentration and emulsion structure may also affect carotenoid activity in protein dispersed systems. (C) 2008 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Food Chemistry	en
dc.identifier.doi	10.1016/j.foodchem.2008.10.087	en
dc.identifier.isi	ISI:000264361700015	en
dc.identifier.volume	114	en
dc.identifier.issue	4	en
dc.identifier.spage	1278	en
dc.identifier.epage	1284	en