Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water EmulsionsReportar como inadecuado


Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions


Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

1

Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 647, 08028 Barcelona, Spain

2

Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK





*

Author to whom correspondence should be addressed.



Academic Editor: Stanley Omaye

Abstract Caesalpinia decapetala Roth Alston Fabaceae CD is used in folk medicine to prevent colds and treat bronchitis. This plant has antitumor and antioxidant activity. The antioxidant effects of an extract from Caesalpinia decapetala Fabaceae were assessed by storage of model food oil-in-water emulsions with analysis of primary and secondary oxidation products. The antioxidant capacity of the plant extract was evaluated by the diphenylpicrylhydrazyl DPPH, Trolox equivalent antioxidant capacity TEAC, oxygen radical absorbance capacity ORAC and ferric reducing antioxidant power FRAP assays and by electron paramagnetic resonance EPR spectroscopy. Lyophilized extracts of CD were added at concentrations of 0.002%, 0.02% and 0.2% into oil-in-water emulsions, which were stored for 30 days at 33 ± 1 °C, and then, oxidative stability was evaluated. The CD extract had high antioxidant activity 700 ± 70 µmol Trolox-g dry plant for the ORAC assay, mainly due to its phenolic components: gallic acid, quercetin, catechin, 4-hydroxybenzoic acid and p-coumaric acid. At a concentration of 0.2%, the extract significantly reduced the oxidative deterioration of oil-in-water emulsions. The results of the present study show the possibility of utilizing CD as a promising source of natural antioxidants for retarding lipid oxidation in the food and cosmetic industries. View Full-Text

Keywords: free radicals; polyphenols; lipid oxidation; oil-in-water emulsion free radicals; polyphenols; lipid oxidation; oil-in-water emulsion





Autor: María Gabriela Gallego 1, Monika Skowyra 1, Michael H. Gordon 2, Nurul Aini Mohd Azman 1 and María Pilar Almajano 1,*

Fuente: http://mdpi.com/



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