Synergistic effect of BSA on antioxidant activities in model food emulsions

Abstract

AbstractSunflower oil‐in‐water emulsions containing TBHQ, caffeic acid, epigallocatechin gallate (EGCG), or 6‐hydroxy‐2,5,7,8‐tetramethylchroma‐2‐carboxylic acid (Trolox), both with and without BSA, were stored at 50 and 30°C. Oxidation of the oil was monitored by determination of the PV, conjugated diene content, and hexanal formation. Emulsions containing EGCG, caffeic acid, and, to a lesser extent, Trolox were much more stable during storage in the presence of BSA than in its absence even though BSA itself did not provide an antioxidant effect. BSA did not have a synergistic effect on the antioxidant activity of TBHQ. The BSA structure changed, with a considerable loss of fluorescent tryptophan groups during storage of solutions containing BSA and antioxidants, and a BSA‐antioxidant adduct with radical‐scavenging activity was formed. The highest radical‐scavenging activity observed was for the isolated protein from a sample containing EGCG and BSA incubated at 30°C for 10 d. This fraction contained unchanged BSA as well as BSA‐antioxidant adduct, but 95.7% of the initial fluorescence had been lost, showing that most of the BSA had been altered. It can be concluded that BSA exerts its synergistic effect with antioxidants because of formation of a protein‐antioxidant adduct during storage, which is concentrated at the oil‐water interface owing to the surface‐active nature of the protein.