通过与 β-环糊精和淀粉络合,提高 α-生育酚和α-生育酚醋酸酯抗氧化、抗光和抗紫外线辐射的稳定性

Hussein M. Ali, Mohamed H. Attia, Khaled M. A. Ramadan, Eman N. Rashed, Eslam S. Bendary
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引用次数: 0

摘要

尽管生育酚具有极高的抗氧化活性,但由于其在各种条件下的不稳定性,它们在食品工业中的应用受到了限制。研究人员制备了 α-生育酚(α-TQ)或 α-生育酚醋酸酯(α-TQA)与 β-环糊精(β-CD)或淀粉的复合物,并通过紫外-可见光、红外和热分析对其进行了表征。α-TQ和α-TQA对H2O2的氧化稳定性分别为74.7%和88.8%(576小时)。然而,β-CD 和淀粉复合物的稳定性分别提高到了 82.9% 和 100%,淀粉复合物的稳定性分别提高到了 99.2% 和 99.4%。α-TQ和α-TQA在光照条件下的稳定性取决于它们的物理状态;在油中的稳定性分别为55.3%和82.9%,但在溶液(2.21 mM)中的稳定性则分别降至19.4%和76.5%。此外,在紫外线照射下,它们在油中的稳定性分别降至 39.2% 和 85.0%,在溶液中的稳定性分别降至 61.2% 和 89.1%。然而,在光照和紫外线条件下,所有复合物的稳定性仍然高达 99.0%。因此,α-TQ(天然的生物活性形式)可以用作复合物,而不是通常使用的α-TQA,因为其稳定性更高。对接结果显示,这两种形式都适合β-CD,侧链呈 "U "构象。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Improving stabilization of α-tocopherol and α-tocopheryl acetate against oxidation, light and UV radiation by complexation with β-cyclodextrin and starch

Despite the remarkably high antioxidant activity of tocopherols, their applications in the food industry are limited because of their instability under various conditions. Complexes of α-tocopherol (α-TQ) or α-tocopheryl acetate (α-TQA) with β-cyclodextrin (β-CD) or starch were prepared and characterized by UV–vis, IR and thermal analysis. Oxidative stability of α-TQ and α-TQA against H2O2 was 74.7 and 88.8% respectively (576 h). However, stability increased to 82.9 and 100% for β-CD and 99.2 and 99.4% for starch complexes respectively, which indicates that starch is an excellent stabilizing host in addition to being an economic material. Stability of α-TQ and α-TQA under light conditions was dependent on their physical state; it was 55.3 and 82.9% (oil) but stability was lowered to 19.4 and 76.5% in solution (2.21 mM). In addition, exposure to UV irradiation decreased their stability to 39.2 and 85.0% as oil and 61.2 and 89.1% in solution respectively. However, the stability of all complexes remained > 99.0% under light and UV conditions. Accordingly, α-TQ, the natural and biologically active form, can be used as complex rather than α-TQA often used because of its higher stability. Docking revealed that both forms fit in β-CD with the side chain taking “U” conformation.

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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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