How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions

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dc.authoriduluata, sibel/0000-0002-7451-9791
dc.authoridMcClements, David J/0000-0002-9016-1291
dc.authorwosiduluata, sibel/ABG-8417-2020
dc.authorwosidMcClements, David J/JBR-7908-2023
dc.authorwosidMcClements, David J/F-8283-2011
dc.contributor.authorUluata, Sibel
dc.contributor.authorMcClements, D. Julian
dc.contributor.authorDecker, Eric A.
dc.date.accessioned2024-08-04T20:40:04Z
dc.date.available2024-08-04T20:40:04Z
dc.date.issued2015
dc.departmentİnönü Üniversitesien_US
dc.description.abstractLipid oxidation is a serious problem for oil-containing food products because it negatively affects shelf life and nutritional composition. An antioxidant strategy commonly employed to prevent or delay oxidation in foods is to remove oxygen from the closed food-packaging system. An alternative technique is use of an edible oxygen scavenger to remove oxygen within the food. Ascorbic acid (AA) is a particularly promising antioxidant because of its natural label and multiple antioxidative functions. In this study, AA was tested as an oxygen scavenger in buffer and an oil-in-water (O/W) emulsion. The effects of transition metals on the ability of AA to scavenge oxygen were determined. Headspace oxygen decrease less than 1% in the medium-chain triacylglycerol (MCT) O/W emulsion system (pH 3 and 7). AA was able to almost completely remove dissolved oxygen (DO) in a buffered solution. Transition metals (Fe2+ and Cu+) significantly accelerated the degradation of AA; however, iron and copper only increased DO depletion rates, by 10.6-16.4% from day 1 to 7, compared to the control. AA (2.5-20 mM) decreased DO in a 1% O/W emulsion system 32.0-64.0% and delayed the formation of headspace hexanal in the emulsion from 7 to over 20 days. This research shows that, when AA is used in an O/W emulsion system, oxidation of the emulsion system can be delay by multiple mechanisms.en_US
dc.description.sponsorshipTurkish Government; TUBITAK [2219-A]en_US
dc.description.sponsorshipThe authors thank the Turkish Government for providing financial support for Sibel Uluata. The authors also acknowledge the TUBITAK 2219-A Program for providing funding for Sibel Uluata.en_US
dc.identifier.doi10.1021/jf5053942
dc.identifier.endpage1824en_US
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.issue6en_US
dc.identifier.pmid25650525en_US
dc.identifier.scopus2-s2.0-84923241394en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1819en_US
dc.identifier.urihttps://doi.org/10.1021/jf5053942
dc.identifier.urihttps://hdl.handle.net/11616/96692
dc.identifier.volume63en_US
dc.identifier.wosWOS:000349807400017en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherAmer Chemical Socen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectoxygen scavengeren_US
dc.subjectascorbic aciden_US
dc.subjectmetal catalyzed oxidationen_US
dc.subjectantioxidanten_US
dc.titleHow the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsionsen_US
dc.typeArticleen_US

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