Analytical Characterization of Polyphenols from Tara and Caesalpinia decapetala as Stabilizers of O/W Emulsions

作者：Gallego M Gabriela; Rodriguez Tamara; Rodriguez Isaac; Almajano Maria Pilar^*

来源：Journal of Food Science, 2016, 81(11): C2676-C2685.

DOI：10.1111/1750-3841.13502

• antioxidant
• Caesalpinia decapetala
• Caesalpinia spinosa
• lipid oxidation
• oil-in-water emulsions

The extracts (0.5% [w/w]) from Caesalpinia spinosa or tara (CS) and Caesalpinia decapetala (CD) leaves were evaluated for their ability to inhibit lipid oxidation using oil-in-water (O/W) emulsions as the model system. Liquid chromatography (LC) combined with mass spectrometry (MS), using a hybrid quadrupole time-of-flight (QTOF) mass spectrometer, was employed for (1) the identification of potential antioxidant species in the extracts and (2) to follow their evolution through aging of the emulsions. CS extracts, containing esters and conjugated forms of gallic acid (GA), turned out to be more effective than CD, rich in flavonoid species, in stabilizing the O/W emulsions. After 3 wk at 33 degrees C, peroxide values of emulsions stabilized with CS and CD extracts were 6.7 and 18.2 meq hydroperoxides/kg, respectively. Responses measured for the oligomers and esterified forms of GA in CS containing emulsions decreased with time; however, the response for the free form of GA kept increasing.

• 出版日期2016-11