Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

被引：204

作者：

Mohammadi, Adeleh ^{[1
]}

Jafari, Seid Mahdi ^{[1
]}

Esfanjani, Afshin Faridi ^{[1
]}

Akhavan, Sahar ^{[1
]}

机构：

[1] Univ Agr Sci & Nat Resources, Fac Food Sci & Technol, Dept Food Mat & Proc Design Engn, Gorgan, Iran

来源：

FOOD CHEMISTRY | 2016年 / 190卷

关键词：

Olive leaf extract; Nano-emulsion; Encapsulation; Antioxidant activity; NATURAL ANTIOXIDANTS; LINOLEIC-ACID; GRAPE SEED; EMULSIONS; PEROXIDATION; CAPACITY; PECTIN; PLANT;

D O I：

10.1016/j.foodchem.2015.05.115

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Our objective was to evaluate the antioxidant activity of olive leave extract (OLE) encapsulated by nano-emulsions in soybean oil. The average droplet size one day after production was 6.16 nm for primary W/O nano-emulsion and, 675 nm and 1443 nm for multiple emulsions stabilized by WPC alone and complex of WPC-pectin, respectively. The antioxidant activity of these emulsions containing three concentrations of 100, 200 and 300 mg OLE during storage was evaluated in soybean oil by peroxide value, TEA value and rancimat thermal stability test and was compared with blank (non-encapsulated) OLE and synthetic TBHQ antioxidant. Nano-encapsulated OLE was capable of controlling peroxide value better than unencapsulated OLE. But because of blocking phenolic compounds within dispersed emulsions droplets, thermal stability of encapsulated OLE was lower. To summarize, with increased solubility and controlled release of olive leaf phenolic compounds through their nano-encapsulation, a higher antioxidant activity was achieved. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：513 / 519

页数：7

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