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Antioxidant activity of carotenoids against the oxidative destabilization of sunflower oil-in-water emulsions

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dc.contributor.author Dimakou, C en
dc.contributor.author Oreopoulou, V en
dc.date.accessioned 2014-03-01T02:07:47Z
dc.date.available 2014-03-01T02:07:47Z
dc.date.issued 2012 en
dc.identifier.issn 00236438 en
dc.identifier.uri https://dspace.lib.ntua.gr/xmlui/handle/123456789/29608
dc.subject Autoxidation en
dc.subject Carotenoids en
dc.subject Emulsions en
dc.subject Sunflower oil en
dc.subject.other Annatto extracts en
dc.subject.other Antioxidant activities en
dc.subject.other Antioxidant effect en
dc.subject.other Autoxidation en
dc.subject.other Carotenoids en
dc.subject.other Lipid phase en
dc.subject.other Lycopenes en
dc.subject.other Norbixin en
dc.subject.other O/W emulsions en
dc.subject.other Oil-in-water emulsions en
dc.subject.other Secondary oxidation products en
dc.subject.other Sodium caseinate en
dc.subject.other Sunflower oil en
dc.subject.other Tween-20 en
dc.subject.other Agents en
dc.subject.other Degradation en
dc.subject.other Hydrophobicity en
dc.subject.other Oxidation en
dc.subject.other Sodium en
dc.subject.other Vegetable oils en
dc.subject.other Emulsions en
dc.subject.other Helianthus en
dc.title Antioxidant activity of carotenoids against the oxidative destabilization of sunflower oil-in-water emulsions en
heal.type journalArticle en
heal.identifier.primary 10.1016/j.lwt.2011.12.013 en
heal.identifier.secondary http://dx.doi.org/10.1016/j.lwt.2011.12.013 en
heal.publicationDate 2012 en
heal.abstract The antioxidant activity of carotenoids (β-carotene, lycopene, paprika, marigold, bixin- and norbixin-rich annatto extracts) was estimated in sunflower oil-in-water emulsions (o/w) stabilized either by Tween 20 or by a mixture of Tween 20 and sodium caseinate at equal concentrations. Both polar (paprika, marigold, bixin, norbixin) and hydrophobic (β-carotene, lycopene) carotenoids exerted a clear antioxidant effect during thermal accelerated autoxidation (60°c) of o/w emulsions stabilized by Tween 20, while in the protein-based emulsions only polar carotenoids acted as antioxidants against the production of primary and secondary oxidation products. Furthermore, o/w emulsions, containing different concentration of paprika and bixin-rich annatto extract (0.25-1.5g/L) in the lipid phase oxidized slower than the control emulsions. Meanwhile, the rate of carotenoids' degradation revealed that polar carotenoids, which presented antioxidant effect in both protein and Tween 20 stabilized emulsions, presented a higher rate of degradation than the hydrophobic carotenoids. © 2011 Elsevier Ltd. en
heal.journalName LWT - Food Science and Technology en
dc.identifier.doi 10.1016/j.lwt.2011.12.013 en
dc.identifier.volume 46 en
dc.identifier.issue 2 en
dc.identifier.spage 393 en
dc.identifier.epage 400 en


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