title: Investigating the location of propyl gallate at surfaces and its chemical microenvironment by (1)H NMR.
abstract: The location and the resulting chemical microenvironment of the antioxidant propyl gallate (PG) was studied in micellar solutions using the cationic emulsifier cetyl trimethyl ammonium bromide (CTAB), the anionic emulsifier sodium dodecyl sulphate (SDS) and the non-ionic emulsifier Brij 58 (polyoxyethylene-20-cetyl ester). T (1) relaxation time of the aromatic protons of PG was investigated in micellar solutions and compared with that in aqueous solution in the absence of emulsifier. The relaxation time of the PG portion that is solubilized in the micelle (T (1,eff)) was calculated from the partition behavior of PG in micellar solution. From the 1D-(1)H spectrum, the alteration in the electron density of the aromatic protons and the alteration in the peak shape of the emulsifier headgroup and alkyl chain proton signals were indicative of the location of propyl gallate in the different micelles. Nuclear Overhauser effects (NOE) made it possible to deduce the exact location of PG by calculation of the relative NOEs. Marked differences were found for the location of PG in CTAB, SDS and Brij 58 micelles. PG was found to be located in the palisade layer of CTAB micelles, in the region of the polyoxyethylene chain of Brij micelles and in the Stern layer of SDS micelles. For careful study of the location of antioxidants and therefore to be able to characterize the chemical microenvironment of the antioxidants is crucial for understanding differences in antioxidant activities as a function of lipid surfaces. The application of spectroscopic methods may help to optimize the antioxidant activity to inhibit lipid oxidation at surfaces that are formed in a wide range of foods (emulsions), cosmetics, pharmaceuticals (emulsions and carrier systems) and of biological membranes (LDL-particles).
authors: Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany. info@foodtech.uni-kiel.de
authors: Anja
authors: A
authors: Heins
authors: Tobias
authors: T
authors: Sokolowski
authors: Heiko
authors: H
authors: Stöckmann
authors: Karin
authors: K
authors: Schwarz
mesh_terms: D000838:Anions / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology; D002412:Cations / Q000737:chemistry; D002592:Cetomacrogol / Q000737:chemistry; D002593:Cetrimonium Compounds / Q000737:chemistry; D002626:Chemistry, Pharmaceutical; D003102:Colloids; D003358:Cosmetics; D005502:Food; D007700:Kinetics; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D008823:Micelles; D008956:Models, Chemical; D010084:Oxidation-Reduction; D011435:Propyl Gallate / Q000737:chemistry*; D011522:Protons; D012967:Sodium Dodecyl Sulfate / Q000737:chemistry; D013499:Surface Properties / Q000187:drug effects; D013501:Surface-Active Agents / Q000737:chemistry*; D013816:Thermodynamics; D014867:Water / Q000737:chemistry
chemical_list: D000838:Anions; D000975:Antioxidants; D002412:Cations; D002593:Cetrimonium Compounds; D003102:Colloids; D003358:Cosmetics; D008823:Micelles; D011522:Protons; D013501:Surface-Active Agents; D014867:Water; D012967:Sodium Dodecyl Sulfate; D011435:Propyl Gallate; D002592:Cetomacrogol