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Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion.

Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion. Research Abstract Details 

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  • Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion. Abstract Text:

    hiromi yujiHiromi Yuji,jochen weissJochen Weiss,pierre villeneuvePierre Villeneuve,luis j Luis J ,maria-cruz figueroa-espinozaMaria-Cruz Figueroa-Espinoza,eric a deckerEric A Decker,hiromi yujiHiromi Yuji,jochen weissJochen Weiss,pierre villeneuvePierre Villeneuve,luis j Luis J ,maria-cruz figueroa-espinozaMaria-Cruz Figueroa-Espinoza,eric a deckerEric A Decker,

    Lipid oxidation in dispersed lipids is prevalent at the oil-water interface where lipid hydroperoxides are decomposed into free radicals by transition metals. Free radical scavenging antioxidants are believed to be most effective in lipid dispersions when they accumulate at the oil-water interface. The surface activity of antioxidants could be increased by their conjugation to hydrocarbon chains. In this study, p-hydroxyphenylacetic acid (HPA) was conjugated with either a butyl or dodecyl group. The HPA conjugates were more effective at decreasing interfacial tension than unconjugated HPA, indicating that they were able to adsorb at lipid-water interfaces. However, free HPA was a more effective antioxidant than butyl and dodecyl conjugates in Menhaden oil-in-water emulsions as determined by both lipid hydroperoxides and thiobarbituric acid reactive substances. The increased antioxidant activity of free HPA could be due to its more effective free radcial scavenging activity and its higher concentration in the lipid phase of oil-in-water emulsions in the presence of surfactant micelles where it can act as a chain-breaking antioxidant.

    Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion. Publishing Authors By Initials

    h yujiH Yuji,j weissJ Weiss,p villeneuveP Villeneuve,lj LJ ,mc figueroa-espinozaMC Figueroa-Espinoza,ea deckerEA Decker,h yujiH Yuji,j weissJ Weiss,p villeneuveP Villeneuve,lj LJ ,mc figueroa-espinozaMC Figueroa-Espinoza,ea deckerEA Decker,

    For similar abstracts research abstracts see: abstracts research

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    Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion. Journal Published:

    PUBLICATION TYPE: Journal Article

    Journal: Journal of agricultural and food chemistry

    VOLUME: 55

    Page Numbers: 11052-6

    Journal Abbreviation: J. Agric. Food Chem.

    ISSN: 0021-8561

    DAY: 27

    MONTH: 11

    YEAR: 2007

    Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion. Information

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    LANGUAGE: eng

    NlmUniqueID: 374755

    Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion. Keywords Mesh Terms:

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    Grant and Affiliation Information for Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion.

    AFFILIATION: edecker@foodsci.umass.edu.

    Country: United States

    United States Research PublicationUnited States Research Publication

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    MEDLINETA: J Agric Food Chem

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