Abstract
The objective of this study was to investigate the antioxidant mechanism of action of fucoidan in sunflower oil and its oil-in-water emulsion. In addition, the effect of lecithin on the antioxidant mechanism of action of fucoidan in sunflower oil was investigated. In sunflower oil, fucoidan at 0.02 % (w/w) concentration showed the highest induction period (591.02 h), while in sunflower oil-in-water emulsion, fucoidan at 0.04 % (w/w) concentration showed the highest induction period (141.57 h). In addition, the induction period of sunflower oil samples containing fucoidan with lecithin was higher than those without lecithin. Evaluating the mechanism of action of fucoidan in sunflower oil and its oil-in-water emulsion indicated that fucoidan took part in the initiation chain's side reactions and the major termination reaction. The interfacial tensions of samples containing lecithin were significantly lower than those without lecithin. In addition, the reverse micelle size of samples containing lecithin was considerably lower than those without lecithin. Therefore, lecithin enhanced fucoidan's effectiveness by decreasing interfacial activity and increasing the capacity to incorporate lipid hydroperoxides within the structure of reverse micelles. The water produced during oxidation played an essential role in the antioxidant potency of fucoidan. Taken together, lecithin significantly enhanced the antioxidant activity of fucoidan by improving its interfacial activity in sunflower oil.
Published Version
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