Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions
We investigated the effects of resveratrol (RES) on the oxidative stability of emulsions composed of stripped corn oil, acidic water and Tween 20 and determined its distribution in the intact emulsions by employing a well-established kinetic method. The distribution of RES is described by two partit...
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| Format: | Article |
| Language: | English |
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MDPI AG
2014-04-01
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| Series: | Antioxidants |
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| Online Access: | http://www.mdpi.com/2076-3921/3/2/212 |
| _version_ | 1797762709762080768 |
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| author | Sonia Losada-Barreiro Marlene Costa Carlos Bravo-Díaz Fátima Paiva-Martins |
| author_facet | Sonia Losada-Barreiro Marlene Costa Carlos Bravo-Díaz Fátima Paiva-Martins |
| author_sort | Sonia Losada-Barreiro |
| collection | DOAJ |
| description | We investigated the effects of resveratrol (RES) on the oxidative stability of emulsions composed of stripped corn oil, acidic water and Tween 20 and determined its distribution in the intact emulsions by employing a well-established kinetic method. The distribution of RES is described by two partition constants, that between the oil-interfacial region, POI, and that between the aqueous and interfacial region, PWI. The partition constants, POI and PWI, are obtained in the intact emulsions from the variations of the observed rate constant, kobs, for the reaction between the hydrophobic 4-hexadecylbenzenediazonium ion and RES with the emulsifier volume fraction, ФI. The obtained POI and PWI values are quite high, PWI = 4374 and POI = 930, indicating that RES is primarily located in the interfacial region of the emulsions, %RESI > 90% at ФI = 0.005, increasing up to 99% at ФI = 0.04. The oxidative stability of the corn oil emulsions was determined by measuring the formation of conjugated dienes at a given time in the absence and in the presence of RES. The addition of RES did not improve their oxidative stability in spite that more than 90% of RES is located in the interfacial region of the emulsion, because of the very low radical scavenging activity of RES. |
| first_indexed | 2024-03-12T19:31:18Z |
| format | Article |
| id | doaj.art-2c099c9d32bc4fb6ba949b76e8000dbe |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T19:31:18Z |
| publishDate | 2014-04-01 |
| publisher | MDPI AG |
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| series | Antioxidants |
| spelling | doaj.art-2c099c9d32bc4fb6ba949b76e8000dbe2023-08-02T04:29:53ZengMDPI AGAntioxidants2076-39212014-04-013221222810.3390/antiox3020212antiox3020212Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil EmulsionsSonia Losada-Barreiro0Marlene Costa1Carlos Bravo-Díaz2Fátima Paiva-Martins3Department of Physical Chemistry, Faculty of Chemistry, University of Vigo, Vigo 36200, SpainCIQ-UP, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto 4169-007, PortugalDepartment of Physical Chemistry, Faculty of Chemistry, University of Vigo, Vigo 36200, SpainCIQ-UP, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto 4169-007, PortugalWe investigated the effects of resveratrol (RES) on the oxidative stability of emulsions composed of stripped corn oil, acidic water and Tween 20 and determined its distribution in the intact emulsions by employing a well-established kinetic method. The distribution of RES is described by two partition constants, that between the oil-interfacial region, POI, and that between the aqueous and interfacial region, PWI. The partition constants, POI and PWI, are obtained in the intact emulsions from the variations of the observed rate constant, kobs, for the reaction between the hydrophobic 4-hexadecylbenzenediazonium ion and RES with the emulsifier volume fraction, ФI. The obtained POI and PWI values are quite high, PWI = 4374 and POI = 930, indicating that RES is primarily located in the interfacial region of the emulsions, %RESI > 90% at ФI = 0.005, increasing up to 99% at ФI = 0.04. The oxidative stability of the corn oil emulsions was determined by measuring the formation of conjugated dienes at a given time in the absence and in the presence of RES. The addition of RES did not improve their oxidative stability in spite that more than 90% of RES is located in the interfacial region of the emulsion, because of the very low radical scavenging activity of RES.http://www.mdpi.com/2076-3921/3/2/212resveratrolcorn oil-in-water emulsionspseudophase modelantioxidant distributionantioxidant activity |
| spellingShingle | Sonia Losada-Barreiro Marlene Costa Carlos Bravo-Díaz Fátima Paiva-Martins Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions Antioxidants resveratrol corn oil-in-water emulsions pseudophase model antioxidant distribution antioxidant activity |
| title | Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions |
| title_full | Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions |
| title_fullStr | Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions |
| title_full_unstemmed | Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions |
| title_short | Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions |
| title_sort | distribution and antioxidant efficiency of resveratrol in stripped corn oil emulsions |
| topic | resveratrol corn oil-in-water emulsions pseudophase model antioxidant distribution antioxidant activity |
| url | http://www.mdpi.com/2076-3921/3/2/212 |
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