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

Dimakou, C; Oreopoulou, V

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