Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions

被引：80

作者：

Cheng, Chen ^{[1
,2
]}

Yu, Xiao ^{[3
]}

McClements, David Julian ^{[4
]}

Huang, Qingde ^{[1
,2
]}

Tang, Hu ^{[1
,2
]}

Yu, Kun ^{[1
,2
]}

Xiang, Xia ^{[1
,2
]}

Chen, Peng ^{[1
,2
]}

Wang, Xintian ^{[1
,2
]}

Deng, Qianchun ^{[1
,2
]}

机构：

[1] Chinese Acad Agr Sci, Minist Agr, Hubei Key Lab Lipid Chem & Nutr, Oil Crops Res Inst, Wuhan 430062, Hubei, Peoples R China

[2] Chinese Acad Agr Sci, Minist Agr, Key Lab Oilseeds Proc, Wuhan 430062, Hubei, Peoples R China

[3] Zhengzhou Univ Light Ind, Henan Key Lab Cold Chain Food Qual & Safety Contr, Henan Collaborat Innovat Ctr Food Prod & Safety, Coll Food & Biol Engn, Zhengzhou 450002, Henan, Peoples R China

[4] Univ Massachusetts Amherst, Dept Food Sci, Amherst, MA 01003 USA

来源：

FOOD CHEMISTRY | 2019年 / 301卷

基金：

美国食品与农业研究所; 中国国家自然科学基金;

关键词：

Flaxseed oil nanoemulsion; Lipid oxidation; Flaxseed lignan; Antioxidant potential; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; FISH-OIL; LIPID OXIDATION; EMULSIONS; IMPACT; LIGNAN; VITRO; SECOISOLARICIRESINOL; OMEGA-3-FATTY-ACIDS;

D O I：

10.1016/j.foodchem.2019.125207

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Recent studies have shown that the high susceptibility of flaxseed oil nanoemulsions to lipid oxidation limits their incorporation into functional foods and beverages. For this reason, the impact of various flaxseed phenolic extracts on the physical and oxidative stability of flaxseed oil nanoemulsions was investigated. Flaxseed lignan extract (FLE) and secoisolariciresinol (SECO) exhibited antioxidant activity whereas secoisolariciresinol diglu-coside (SDG) and p-coumaric acid (CouA) exhibited prooxidant activity in the flaxseed oil nanoemulsions. The antioxidant potential of flaxseed phenolics in the nanoemulsions was as follows: SECO < CouA < SDG approximate to FLE. Moreover, the antioxidant/prooxidant activity of the phenolics was also related to their free radical scavenging activity and partitioning in the nanoemulsions. Our results suggested that both SECO and FLE were good plantbased antioxidants for improving the stability of flaxseed oil nanoemulsions.

引用

页数：10

共 40 条

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