title: Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk.
abstract: The antioxidative effect of lipophilized caffeic acid was assessed in two different fish oil enriched food products: mayonnaise and milk. In both emulsion systems, caffeic acid esterified with fatty alcohols of different chain lengths (C1-C20) were better antioxidants than the original phenolic compound. The optimal chain length with respect to protection against oxidation was, however, different for the two food systems. Fish oil enriched mayonnaise with caffeates of medium alkyl chain length (butyl, octyl and dodecyl) added resulted in a better oxidative stability than caffeates with shorter (methyl) or longer (octadecyl) alkyl chains. Whereas in fish oil enriched milk emulsions the most effective caffeates were those with shorter alkyl chains (methyl and butyl) rather than the ones with medium and long chains (octyl, dodecyl, hexadecyl and eicosyl). These results demonstrate that there might be an optimum alkyl chain length for each phenolipid in each type of emulsion systems.
authors.affiliation: Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain.
authors.forename: Mercedes
authors.initials: M
authors.lastname: Alemán
authors.affiliation: Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain; Instituto Ciencia y Tecnología de Alimentos y Nutrición (ICTAN, CSIC), C/José Antonio Nováis 10, Ciudad Universitaria, 28040 Madrid, Spain.
authors.forename: Ricard
authors.initials: R
authors.lastname: Bou
authors.affiliation: Nutrition and Food Science Department - XaRTA - INSA, Faculty of Pharmacy, University of Barcelona, Avinguda Joan XXIII s/n, E-08028 Barcelona, Spain.
authors.forename: Francesc
authors.initials: F
authors.lastname: Guardiola
authors.affiliation: UMR IATE, CIRAD, F-34060 Montpellier, France.
authors.forename: Erwann
authors.initials: E
authors.lastname: Durand
authors.affiliation: UMR IATE, CIRAD, F-34060 Montpellier, France.
authors.forename: Pierre
authors.initials: P
authors.lastname: Villeneuve
authors.affiliation: Division of Industrial Food Research, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
authors.forename: Charlotte
authors.initials: C
authors.lastname: Jacobsen
authors.affiliation: Division of Industrial Food Research, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark. Electronic address: adms@food.dtu.dk.
authors.forename: Ann-Dorit Moltke
authors.initials: AD
authors.lastname: Sørensen
mesh_terms: D000818:Animals; D000975:Antioxidants; D002109:Caffeic Acids / Q000737:chemistry*; D004042:Dietary Fats, Unsaturated; D004655:Emulsions; D005395:Fish Oils / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction
chemical_list: D000975:Antioxidants; D002109:Caffeic Acids; D004042:Dietary Fats, Unsaturated; D004655:Emulsions; D005395:Fish Oils; C040048:caffeic acid
keywords: Caffeic acid; Cut-off effect; Fish oil; Phenolipids; Polar paradox; o/w Emulsions