title: Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters.
abstract: The effect of eleven compounds extracted from red propolis on the oxidative stability of a functional emulsion was evaluated. Emulsions prepared with Echium oil as omega 3 (ω-3 FA) source, containing 1.63 g/100mL of α-linolenic acid (ALA), 0.73 g/100 mL of stearidonic acid (SDA) and 0.65 g/100mL of plant sterol esters (PSE) were prepared without or with phenolic compounds (vanillic acid, caffeic acid, trans-cinnamic acid, 2,4-dihydroxycinnamic acid, p-coumaric acid, quercetin, trans-ferulic acid, trans,trans-farnesol, rutin, gallic acid or sinapic acid). tert-Butylhydroquinone and a mixture containing ascorbic acid and FeSO4 were applied as negative and positive controls of the oxidation. Hydroperoxide, thiobarbituric acid reactive substances (TBARS), malondialdehyde and phytosterol oxidation products (POPs) were evaluated as oxidative markers. Based on hydroperoxide and TBARS analysis, sinapic acid and rutin (200 ppm) showed the same antioxidant activity than TBHQ, representing a potential alternative as natural antioxidant to be applied in a functional emulsion containing ω-3 FA and PSE.
authors.affiliation: LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes, 580, B14, 05508-900 São Paulo, Brazil.
authors.forename: Raquel Rainho
authors.initials: RR
authors.lastname: Espinosa
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Viale Fanin 40, 40127 Bologna, Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: Inchingolo
authors.affiliation: Department of Agri-Food Industry, Food and Nutrition College of Agriculture "Luiz de Queiroz" of University of São Paulo, São Paulo, Brazil.
authors.forename: Severino Matias
authors.initials: SM
authors.lastname: Alencar
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum - Università di Bologna, Viale Fanin 40, 40127 Bologna, Italy.
authors.forename: Maria Teresa
authors.initials: MT
authors.lastname: Rodriguez-Estrada
authors.affiliation: LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes, 580, B14, 05508-900 São Paulo, Brazil. Electronic address: inar@usp.br.
authors.forename: Inar Alves
authors.initials: IA
authors.lastname: Castro
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000737:chemistry*; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D005707:Gallic Acid; D010636:Phenols / Q000737:chemistry*; D010840:Phytosterols / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D015525:Fatty Acids, Omega-3; D010636:Phenols; D010840:Phytosterols; D005707:Gallic Acid; D001205:Ascorbic Acid
keywords: Antioxidant activity; Echium; Oil-in-water emulsion; Omega-3 fatty acids; Oxidation; Phenolic compounds; Plant sterol esters; Propolis