کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584995 | 1492032 | 2018 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Development and stability evaluation of water-in-edible oils emulsions formulated with the incorporation of hydrophilic Hibiscus sabdariffa extract
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
New functional oils (extra virgin olive oil, EVOO and sunflower oil, SO) containing antioxidants from Hibiscus sabdariffa extract were developed by W/O emulsion. Their physical and chemical stability was measured over time. The lowest coalescence rate was obtained with 8 and 12â¯wt% surfactant amount for EVOO and SO emulsions, respectively. Before the evaluation of the oxidative stability, an optimization of phenolic compounds extraction from emulsions by multi-response surface methodology was performed. EVOO emulsions were chemically more stable over time than SO emulsions in terms of total phenolic content (TPC), antioxidant activity and chemical composition measured by HPLC-ESI.TOF-MS. TPC significantly increased (from 2.02â¯Â±â¯0.07 to 2.71â¯Â±â¯0.06â¯mgâ¯Eq GAE/g extract) and the antioxidant activity measured by TEAC remained constant for 1â¯month of storage. Thus, W/O emulsion technology has proven to be a potential method to vehiculize and stabilize bioactive compounds from H. sabdariffa into edible oils.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 260, 15 September 2018, Pages 200-207
Journal: Food Chemistry - Volume 260, 15 September 2018, Pages 200-207
نویسندگان
Sandra Pimentel-Moral, Celia RodrÃguez-Pérez, Antonio Segura-Carretero, Antonio MartÃnez-Férez,