Effect of combinations of 3,4-dihydroxyphenylacetic acid and its esters on the oxidative stability of fish oil–containing trace water

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY European Journal of Lipid Science and Technology Pub Date : 2024-08-05 DOI:10.1002/ejlt.202400089
Selva Sudha Arunachalam, Vaisali Chandrasekar, Prasanna D. Belur
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Abstract

The current study aims to comprehend the effect of the various combinations of 3,4-dihydroxyphenylacetic acid (3,4-DHPA) and its esters in varying molar ratios on retarding oxidation in bulk refined fish oil in the presence of 0.3% w/w water. All the esters and 3,4-DHPA exhibited better performance than the synthetic antioxidant butylated hydroxytoluene. In the presence of trace water, the parent compound was found to have a synergistic effect with hexyl ester when used at a molar ratio of 2:1, respectively, exhibiting a higher percent reduction among all the esters and their combinations. The study also showed that the presence of extraneous water can significantly accelerate the oxidation (twofold) in a bulk fish oil system. This suggests that the microenvironment of the oil is altered when water is present and that association colloids play a key role in enhancing the rate of oxidation. Thus, while designing a competent mixture of antioxidants, the specific site of oxidation involved and the surface-active components should be taken into consideration to efficiently retard oxidation.

Practical Applications: Analyzing the impact of trace amounts of water on the efficiency of natural antioxidants, including 3,4-DHPA and its lipophilic esters, helps to comprehend the required optimal antioxidant concentrations for such a dynamic bulk oil system. The study finds application in controlling oxidation in PUFA-rich oils containing surface-active minor components that can accelerate oxidation. The results of the study show that 3,4-DHPA and its esters could be a potential replacement for the synthetic antioxidant BHT in all aspects.

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3,4-二羟基苯乙酸及其酯类组合对含鱼油微量水氧化稳定性的影响
本研究旨在了解不同摩尔比的 3,4-二羟基苯乙酸(3,4-DHPA)及其酯类组合在 0.3% w/w 水存在下延缓散装精炼鱼油氧化的效果。所有酯类和 3,4-DHPA 的性能都优于合成抗氧化剂丁基羟基甲苯。研究发现,在微量水存在的情况下,母体化合物与己酯的摩尔比分别为 2:1 时,母体化合物与己酯具有协同效应,在所有酯类及其组合中表现出更高的降低百分比。研究还表明,在散装鱼油体系中,外来水的存在会显著加速氧化(两倍)。这表明,有水存在时,鱼油的微环境会发生改变,而关联胶体在提高氧化速度方面起着关键作用。因此,在设计合格的抗氧化剂混合物时,应考虑到所涉及的特定氧化部位和表面活性成分,以有效延缓氧化:分析微量水对天然抗氧化剂(包括 3,4-DHPA 及其亲脂酯类)效率的影响有助于了解这种动态散装油系统所需的最佳抗氧化剂浓度。这项研究适用于控制富含 PUFA 的油品中的氧化,这些油品中含有可加速氧化的表面活性次要成分。研究结果表明,3,4-DHPA 及其酯类在各个方面都有可能替代合成抗氧化剂 BHT。
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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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