Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584995 | Food Chemistry | 2018 | 27 Pages |
Abstract
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sandra Pimentel-Moral, Celia RodrÃguez-Pérez, Antonio Segura-Carretero, Antonio MartÃnez-Férez,