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Surfactant Concentration, Antioxidants, and Chelators Influencing Oxidative Stability of Water-in-Walnut Oil Emulsions

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Effects of surfactant concentration, antioxidants with different polarities, and chelator type on the oxidative stability of water-in-stripped walnut oil (W/O) emulsions stabilized by polyglycerol polyricinoleate (PGPR) were evaluated. The formation of primary oxidation products (lipid hydroperoxides) and secondary oxidation products (hexanal) decreased with increasing PGPR concentrations (0.3–1.0 wt% of emulsions). Excess surfactant might solubilize lipid hydroperoxides out of the oil–water interface, resulting in the decreased lipid oxidation rates in W/O emulsions. At concentrations of 10–1000 μM, the polar Trolox demonstrated concentration-dependent antioxidant activity according to both hydroperoxide and hexanal formation. The antioxidant efficiency of the non-polar α-tocopherol was slightly reduced at the higher range of 500–1000 μM based on hydroperoxide formation. Both ethylenediaminetetraacetic acid (EDTA) and deferoxamine (DFO) at concentrations of 5–100 μM reduced the rates of lipid oxidation at varying degrees, indicating that endogenous transition metals may promote lipid oxidation in W/O emulsions. EDTA was a stronger inhibitor of lipid oxidation than DFO. These results suggest that the oxidative stability of W/O emulsions could be improved by the appropriate choice of surfactant concentration, antioxidants, and chelators.

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Abbreviations

O/W:

Oil-in-water

W/O:

Water-in-oil

Trolox:

6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid

EDTA:

Ethylenediaminetetraacetic acid

DFO:

Deferoxamine

PGPR:

Polyglycerol polyricinoleate

PUFA:

Polyunsaturated fatty acid

MCT:

Medium triglycerides

CMC:

Critical micelle concentration

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Acknowledgments

This study was supported by the Agricultural Research Project of Shaanxi Province Science and Technology Department (2014K01-10-04).

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Authors and Affiliations

  1. School of Food and Biological Engneering, Shaanxi University of Science and Technology, Xi’an, 710021, People’s Republic of China

    Jianhua Yi, Wenbin Dong, Zhenbao Zhu, Ning Liu & Yong Ding

  2. Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA

    Jianhua Yi, David Julian McClements & Eric Andrew Decker

  3. Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah, 21589, Saudi Arabia

    David Julian McClements & Eric Andrew Decker

Authors
  1. Jianhua Yi
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  2. Wenbin Dong
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  3. Zhenbao Zhu
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  4. Ning Liu
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  5. Yong Ding
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  6. David Julian McClements
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  7. Eric Andrew Decker
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Correspondence to Jianhua Yi.

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Yi, J., Dong, W., Zhu, Z. et al. Surfactant Concentration, Antioxidants, and Chelators Influencing Oxidative Stability of Water-in-Walnut Oil Emulsions. J Am Oil Chem Soc 92, 1093–1102 (2015). https://doi.org/10.1007/s11746-015-2675-7

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  • DOI: https://doi.org/10.1007/s11746-015-2675-7

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