Lipase-Produced Hydroxytyrosyl Eicosapentaenoate is an Excellent Antioxidant for the Stabilization of Omega-3 Bulk Oils, Emulsions and Microcapsules.

Taiwo Akanbi,Colin Barrow

doi:10.3390/molecules23020275

Abstract

In this study, several lipophilic hydroxytyrosyl esters were prepared enzymatically using immobilized lipase from Candida antarctica B. Oxidation tests showed that these conjugates are excellent antioxidants in lipid-based matrices, with hydroxytyrosyl eicosapentaenoate showing the highest antioxidant activity. Hydroxytyrosyl eicosapentaenoate effectively stabilized bulk fish oil, fish-oil-in-water emulsions and microencapsulated fish oil. The stabilizing effect of this antioxidant may either be because it orients itself with the omega-3 fatty acids in the oil, thereby protecting them against oxidation, or because this unstable fatty acid can preferentially oxidise, thus providing an additional mechanism of antioxidant protection. Hydroxytyrosyl eicosapentaenoate itself was stable for one year when stored at −20 °C.

Highlights

Olive oil phenols, hydroxytyrosol and tyrosol, are natural polyphenols with antioxidant activity and known health benefits [1]
Hydroxytyrosol has been demonstrated in numerous studies to have cardioprotective properties, by preventing oxidative damage to low-density lipoproteins (LDLs), and as a result inhibits the activation of inflammatory events and prevents endothelial damage, the major causes of atherosclerosis [2,3]
Esterification conditions were optimized for the synthesis of hydroxytyrosyl decanoate using immobilized lipase from Candida antarctica B (Novozym 435) and were applied to the synthesis of all conjugates

Summary

Introduction

Hydroxytyrosol and tyrosol, are natural polyphenols with antioxidant activity and known health benefits [1]. Hydroxytyrosol has been demonstrated in numerous studies to have cardioprotective properties, by preventing oxidative damage to low-density lipoproteins (LDLs), and as a result inhibits the activation of inflammatory events and prevents endothelial damage, the major causes of atherosclerosis [2,3]. The European Food Safety Authority (EFSA) has concluded that a cause-and-effect relationship exists between the consumption of hydroxytyrosol and protection against oxidative damage of blood lipoproteins [4]. The use of synthetic antioxidants in food and other nutritional products is not accepted by consumers and regulators in some countries, shifting the attention of manufacturers to natural antioxidants such as polyphenols. The hydrophilic property of hydroxytyrosol limits its dispersion in fats and oils, thereby reducing its effectiveness in protecting lipids against oxidation

Methods

Results

Conclusion