Etiqueta: caffeic acid

Physical evidence that the variations in the efficiency of homologous series of antioxidants in emulsions are due to differences in their partitioning

Publicada en por antiox@uvigo.es

The relationships between the hydrophilic-lipophilic balance (HLB) of antioxidants (AOs) and their distributions and efficiencies in emulsions are not fully understood. Recent reports indicate that, for series of homologous antioxidants of different hydrophobicity, the variation of their efficiency with the HLB of the AO increases with the alkyl chain length up to a maximum (C3 -C8ester) followed by a decrease [...]

Optimizing the efficiency of antioxidants in emulsions by lipophilization:tuning interfacial concentrations

Publicada en por antiox@uvigo.es

Optimization of the efficiency of antioxidants, AOs, in lipid-based emulsions via chemical modifications of their reactive moieties is not always possible because of the inherent experimental difficulties and because of the regulatory status of AOs. Esterification of hydrophilic AOs may be a practical, convenient, alternative approach [...]

Effects of acidity, temperature and emulsifier concentration on the distribution of caffeic acid in stripped corn and olive oil in water emulsions

Publicada en por antiox@uvigo.es

We evaluated the effects of oil type, oil to water ratio, emulsifier concentration, acidity, and temperature on the distribution of caffeic acid, CA, in emulsions composed of stripped olive and corn oils, acidic water, and Tween 20. CA mainly distributes between the water and interfacial regions because it is sparingly soluble in oils, as demonstrated by auxiliary partitioning experiments in the absence of an emulsifier [...]