Research Article | OPEN ACCESS
Antioxidant Activity of Phenolic Compounds in Bulk Camellia Oil and Corresponding Oil in Water (O/W) Emulsions
1Yong Zhu, 1, 2Qi-zhi Long, 1, 2Bo Zhou, 3Paul D. Prenzler and 1, 2Hai-yan Zhong
1Faculty of Food Science and Engineering, Central South University of Forestry and Technology
2Hunan key Laboratory of Deeply Processing and Quality Control of Cereals and Oils, Changsha 410004, Hunan, P.R. China
3School of Agricultural and Wine Sciences, EH Graham Centre for Agricultural Innovation, Charles Sturt University, Locked Bag 588, Wagga Wagga 2678, Australia
Advance Journal of Food Science and Technology 2013 9:1238-1243
Received: June 11, 2012 | Accepted: June 25, 2013 | Published: September 05, 2013
Abstract
The antioxidant activities of gallic acid, propyl gallate, (+)-catechin and quercetin in bulk camellia oil and corresponding emulsions were investigated using hydroperoxides and nonanal as indicators of oxidation. In bulk oil, these phenolic compounds showed antioxidant activities with the order of gallic acid>quercetin>propyl gallate> (+)-catechin when measured using hydroperoxides and gallic acid>quercetin>(+)-catechin>propyl gallate using nonanal. In emulsions, propyl gallate and (+)-catechin showed antioxidant activities for the entire duration of the experiment, while quercetin and gallic acid displayed antioxidant activities for 10 days, and then pro-oxidant activities thereafter. Results suggested that in bulk oil, the antioxidant activity was regulated by phenol polarity and hydrogen atom donating ability too. In emulsions, the antioxidant activity of phenolic compounds seems to be related to their affinity toward the emulsifing agent rather than their polarity.
Keywords:
Antioxidant activity, camellia oleifera, emulsion, interface, phenolics, polarity,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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