Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts.
Food Chem
; 213: 440-449, 2016 Dec 15.
Article
em En
| MEDLINE
| ID: mdl-27451202
ABSTRACT
Extracts of açaí seed and of grape rachis alone or in combination with α-tocopherol were evaluated as antioxidants in (i) bulk soybean oil, (ii) soybean oil liposomes and (iii) soybean-oil/water emulsions. The extracts made with 57% aqueous ethanol showed an antioxidant activity not dependent on concentration for grape rachis extracts and a concentration-dependent prooxidative activity for açaí seed extracts in bulk soybean oil. Both the extracts, however, protected liposome suspensions and oil/water emulsions against lipid oxidation. Synergism was demonstrated when extracts were combined with α-tocopherol, effects explained by the solubility of extract components in the water-phase and of α-tocopherol in the lipid-phase. Phenolic profiling of the extracts by U-HPLC-ESI-LTQ-MS was used to identify active antioxidants. Açaí seed and grape rachis extracts served as good sources of procyanidins and flavan-3-ols, imparted high antioxidant activity especially when combined with α-tocopherol and are suggested for protection of food oil/water emulsions.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Sementes
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Vitis
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Alfa-Tocoferol
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Extrato de Sementes de Uva
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Euterpe
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Antioxidantes
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2016
Tipo de documento:
Article
País de afiliação:
Brasil