Inhibited lipid peroxidation as affected by polyglycerol polyricinoleate

被引：0
作者：
Jaldani, Shima [1 ]
Rezaie, Mitra [2 ]
Farhoosh, Reza [1 ]
机构：
[1] Ferdowsi Univ Mashhad, Fac Agr, Dept Food Sci & Technol, POB 91775163, Mashhad, Iran
[2] Mashhad Univ Med Sci, Fac Med, Dept Nutr, Mashhad, Iran
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2024年 / 214卷
关键词：
Gallic acid; Interfacial phenomena; Lipid peroxidation; Methyl gallate; Polyglycerol polyricinoleate; ANTIOXIDANT ACTIVITY; METHYL GALLATE; GALLIC ACID; OIL; OXIDATION; TRIACYLGLYCEROLS;
D O I：
10.1016/j.lwt.2024.117156
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The study aimed to investigate the kinetics of gallic acid (GA)- and methyl gallate (MG)-inhibited lipid peroxidation as affected by polyglycerol polyricinoleate (PGPR) from an interfacial point of view. PGPR exerted no statistical change in the propagation oxidizability parameter (r(n)) of GA (55.7-57.5 h(-1)) but promoted significantly that of MG (from 86.6 h(-1) to 64.6 h(-1)), implying its more improving effect on the interfacial performance of the latter. The same effectivity was observed when studying the kinetics of change in lipid-peroxidation carbonyls. On the basis of the overall carbonyls-based peroxidation indicator (OPIC), which provides a more reliable and comprehensive measure to evaluate oxidizabilities with respect to the primary and secondary oxidation products at the same time, PGPR enhanced the protective effect of GA and MG by the factors of similar to 1.2 and similar to 2.3, respectively.
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页数：7
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