Distribution and antioxidant efficiency of resveratrol in stripped corn oil-in water emulsions

Posted on 4 April, 201414 May, 2017 by antiox@uvigo.es

We investigated the effects of resveratrol (RES) on the oxidative stability of emulsions composed of stripped corn oil, acidic water and Tween 20 and determined its distribution in the intact emulsions by employing a well-established kinetic method. The distribution of RES is described by two partition constants, that between the oil-interfacial region, POI, and that between the aqueous and interfacial region, PWI [...]

Distribution of catechol in corn oil emulsions

Posted on 3 April, 201414 May, 2017 by antiox@uvigo.es

In this work, we have evaluated the effects of emulsifier concentration on the distribution of catechol (1,2-dihydroxybenzene, CAT) in food-grade emulsions composed of stripped corn oil, acidic water, and Tween 20. Auxiliary experiments in binary stripped corn oil–water mixtures, in the absence of emulsifier, showed that CAT is both oil and water soluble (partition constant math formula = 0.34) [...]