Free-radical scavenging and antioxidative activities of some polysaccharides in emulsions

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• 作者：Yasser F.M. Kishk and Hanan M.A. Al-Sayed
• 关键词：Rhizobium meliloti ; Curdlan ; Xanthan ; TBHQ ; CMC ; Oil-in-water emulsion
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2007
• 期刊代码：121_00236438
• 类别：abs
• 出版时间：March 2007
• 卷：40
• 期：2
• 页码：270-277
• 文件大小：252 K

摘要

The antioxidant activity in linoleate emulsion systems, radical scavenging activity and inhibition of autoxidation in sunflower oil-in-water emulsions were studied in the presence of polysaccharide produced by Rhizobium meliloti (RPS), xanthan, curdlan, and carboxymethylcellulose (CMC) and compared to tertiary butylhydroxyquinone (TBHQ). The antioxidant activity in the linoleate emulsion was improved with increasing pH from 3 to 9 and concentration of polysaccharide from 20 to 60 mg/100 g emulsion, while it decreased with increase in storage temperature between 30 and 90 °C. The antioxidant activity of xanthan, curdlan, and RPS at concentration of 40 mg/100 g emulsion was equal to that of TBHQ at 20 mg/100 g emulsion. RPS showed the highest thermal stability and the lowest linoleic oxidation values compared to TBHQ, xanthan, and curdlan at 90 °C. The antioxidant activity of xanthan, curdlan, and RPS in linoleate emulsions at pH 3 and 5 was in the first order with significant (P<0.05) values compared to emulsion, prepared using TBHQ.

Curdlan and RPS were effective in radical scavenging being 60–90%at pH values ranging between 3 and 7. They showed an ability to inhibit lipid oxidation in sunflower oil emulsions during holding time for 50 h at 60 °C. In general, the polysaccharides RPS and curdlan can be used as food additives having many functions as stabilizers, radical scavengers, and antioxidants in emulsified foods such as mayonnaise, salad dressings, and cake products.