The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage.

Katerina Tzima,David T. Mannion,Noel A. McCarthy,Dilip K. Rai,Nigel P. Brunton,Kieran N. Kilcawley

doi:10.3390/antiox10050762

Katerina Tzima, David T. Mannion + Show 4 more

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https://doi.org/10.3390/antiox10050762

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Abstract

The in vitro antioxidant effects of the most potent antioxidants of rosemary, namely carnosol, carnosic acid and rosmarinic acid (c: ca: ra) were assessed in fat-filled milk powders (FFMPs) under accelerated conditions (40 °C and relative humidity (RH) 23%) over 90 days. Lipid oxidation was assessed in FFMPs by measuring peroxide values (PVs), thiobarbituric acid reactive substances (TBARS) and aroma volatiles using headspace (HS) solid-phase microextraction (SPME) coupled to gas-chromatography-mass spectrometry (GC-MS). The antioxidant potency of c: ca: ra exhibited a concentration-related effect (308 ppm > 200 ppm > 77 ppm), with the highest concentration being the most effective at controlling the formation of TBARS and PVs. At a concentration of 308 ppm c: ca: ra were particularly effective (p < 0.05) in inhibiting all the evaluated oxidation indices (primary and secondary) compared to the control samples, but in some cases less effectively (p < 0.05) than butylated hydroxyanisole: butylated hydroxytoluene (BHA: BHT) (200 ppm).

Highlights

The obtained results indicated the efficiency of all the different combinations of antioxidants to retard lipid oxidation after accelerated storage (40 ◦ C, RH 23%) for 90 days and stabilise fat-filled milk powders (FFMPs), but with different degrees of efficacy when compared to control samples
Utilising a standardised ratio of pure phenolic compounds in this study will enable the accurate reproduction of their effect in the future and the elimination of any possibility of the exerted antioxidant effect to be attributable to additional compounds present
C: ca: ra may act as an alternative to synthetic antioxidants for the industrial manufacturing of FFMPs

Summary

Introduction

Lipid oxidation can lead to flavour deterioration in many foods during their manufacturing and storage [1]. Manufacturers have used antioxidants to retard the development of lipid oxidation. Industrial interest has been focused on the reduction or substitution of these synthetic antioxidants in order to align their products with consumer demand for “clean-label” foods [2]. Rosemary is an herb that is currently commercially utilised as a source of natural antioxidant agents for food preservation purposes, and its efficacy has been ascribed to its high content in (poly)phenolic compounds [4]. Previous studies have shown that its high antioxidant potential is mainly attributed to the presence of three antioxidant phenolics, namely carnosol, carnosic acid and rosmarinic acid [5]

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