Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion

作者：Asnaashari Maryarn; Farhoosh Reza^*; Sharif Ali

来源：Food Chemistry, 2014, 159: 439-444.

DOI：10.1016/j.foodchem.2014.03.038

• Antioxidant
• Emulsion
• Gallic acid
• Kilka oil
• Methyl gallate
• Polar paradox

The anti-DPPH radical effect as well as anti-peroxide activity of gallic acid, methyl gallate, and alpha-tocopherol in a bulk Kilka fish oil and its oil-in-water emulsion stabilized by soy protein isolate at 55 degrees C were investigated. Gallic acid with the lowest hydrophobicity (log P = -0.28) was found to be the most active antiradical agent (IC50 = 29.5 mu M), followed by methyl gallate (IC50 = 38.0 mu M, log P = -0.23) and alpha-tocopherol (IC50 = 105.3 mu M, log P = 0.70). The anti-peroxide activity in the bulk oil system decreased in the order of methyl gallate > gallic acid > alpha-tocopherol. In the emulsion system, methyl gallate still behaved better than gallic acid, but the highest activity belonged to alpha-tocopherol. Based on the calculation of a number of kinetic parameters, the antioxidants, in general, showed better performances in the bulk oil system than in the emulsion system.

• 出版日期2014-9-15