Bulk Oil Research Articles

Bioavailability of quercetin in zein-based colloidal particles-stabilized Pickering emulsions investigated by the in vitro digestion coupled with Caco-2 cell monolayer model

Protein-based Pickering emulsions have received considerable attention as nutraceutical vehicles. However, the oral bioavailability of nutraceuticals encapsulated in Pickering emulsions was not well established. In this work, a simulated gastrointestinal tract/Caco-2 cell culture model was applied to investigate the oral bioavailability of quercetin encapsulated in zein-based Pickering emulsions with quercetin in zein particles as the control. Pickering emulsions with shell (ZCP-QE) and core quercetin (ZCPE-Q) were constructed, and quercetin bioaccessibility, cell uptake and secretion, and the overall bioavailability were evaluated and compared. The overall oral bioavailability of quercetin was increased from 2.71% (bulk oil) to 38.18% (ZCPs-Q) and 18.97% (ZCPE-Q), particularly reached 41.22% for ZCP-QE. This work took new insights into the contributions of bioaccessibility and absorption (cell uptake plus secretion) to the overall oral bioavailability of quercetin. A schematic representation is proposed to relate the types of colloidal nanostructures in the digesta to the uptake, cell absorption, and overall oral bioavailability of quercetin. This study provided an attractive basis for identifying effective strategies to improve the oral bioavailability of hydrophobic nutraceuticals.

Effect of Interfacial Activity of Eugenol and Eugenol Esters with Different Alkyl Chain Lengths on Inhibiting Sunflower Oil Oxidation

AbstractEffects of eugenol esters with different alkyl chain lengths and combinations of eugenol + eugenol esters on sunflower oil oxidation at 338, 358, and 378 K are evaluated by determining different kinetic parameters. Also, water content and reverse micelles size of sunflower oil samples are monitored during oxidation. Eugenyl acetate shows higher antioxidant activity than eugenol in sunflower oil, while eugenyl butyrate, eugenyl hexanoate, and eugenyl decanoate shows lower antioxidant activity than eugenol. Antioxidant activity of eugenol esters decreases by increasing their alkyl chain length. Eugenol shows a synergistic effect with eugenyl acetate and eugenyl butyrate on increasing the induction period and antioxidant activity values, while it shows an antagonistic effect with eugenyl hexanoate and eugenyl decanoate. Also, combinations of eugenol + eugenyl acetate, as well as, eugenol + eugenyl butyrate stabilize the reverse micelles at longer period of time (3263 min for eugenol + eugenyl acetate and 2900 min for eugenol + eugenyl butyrate) than eugenol (2750 min). In addition, eugenol + eugenyl acetate and eugenol + eugenyl butyrate decrease the magnitude of temperature‐related effects on sunflower oil oxidation to the higher extent than eugenol did.Practical applications: Recent studies have suggested that the antioxidants with ability to locate at the active sites of lipid oxidation can efficiently reduce lipid oxidation in bulk oil. Despite a remarkable focus on antioxidant activity of eugenol, there is no information regarding improving its interfacial performance through esterification method. Also, there are few published data regarding the effects of esterified antioxidants on physicochemical changes during the oxidation of bulk oil. In this study, eugenol is esterified with anhydrides with different alkyl chain lengths to increase its accessibility to the active site of lipid oxidation, that is, water–oil interface of reverse micelles in sunflower oil. Effects of eugenol esters on stability of reverse micelles and critical reverse micelles concentration of lipid hydroperoxides have been investigated for the first time.

Optimization of Composite Fruit Peel Powder as a Texture Modifier for Fat Free Set Yoghurt: A Mixture Design Approach

Purpose: Fruit waste (FW) is a leading food waste type generates globally. Industrial management of such FW is a great challenge. Since those wastes are rich in nutrients, phytochemicals, and other functional compounds, they can be reused by value addition. In the present study, composite fruit peel powder was formulated and optimised from the FW collected from leading fruit processing industries in Sri Lanka. This powder was utilized as a texture modifier in fat free yoghurt to minimise the whey off.Research Method: The experiment was carried out using an optimal mixture design of response surface methodology (Design Expert, 8.0.3.1 trial version) for sixteen composite samples. The independent variables were passion fruit peel (FFPP) (60.00–70.00 g/100 g), pineapple peel (PPP) (20.00–30.00 g/100 g), and orange peel (OPP) (10.00–20.00 g/100 g) powders. The dependent variables were proximate composition (fibre, fat, and ash contents), physiochemical (colour values), and technological (bulk density, swelling capacity, oil holding capacity, water holding capacity) properties.Findings: Results of the ANOVA test showed that the model and model terms significantly affect (P≤0.05) all the parameters except bulk density and oil holding capacity. The contour plots showed that the orange peel largely contributes to the fibre, fat, ash contents and redness (a*) while passion fruit peels highly contribute to the lightness (L*) and water holding capacity. PFPP (60%), OPP (20%) and PPP (20%) were selected as optimum blend due to high fibre content, water holding capacity, and lightness along with less fat content.Originality/Value: Accordingly, it is possible to optimise some quality parameters of fruit peel powders by compositing them.

Integration of a Shoreline Response Program (SRP) and SCAT

ABSTRACT The Shoreline Response Program (SRP) is an adjustment within an Incident Management System (IMS) intended to improve current practices. An SRP builds on the recognized strengths of an IMS-based organization and of a SCAT program that utilizes an integrated and focused approach to streamline and better coordinate the decision and planning processes and the operational implementation activities. An SRP is an extension of the traditional SCAT program but with a broader focuses on strategic and tactical planning to minimize the short- and long-term impacts of oil on shorelines, the efforts and costs involved in a shoreline response, and the volumes of waste that would be generated. The inclusion of an SRP concept in drills, exercises and preparedness training can directly improve the ability to respond quickly and effectively during the initial response phase. Not implementing an SRP at the very outset of a spill response, when typically the best opportunities exist for the removal of bulk oil, can have significant long-term consequences. Shifting an emphasis on management and physical resources from, often only partially successful, on-water activities to onshore shoreline activities when oil can be picked up more rapidly and effectively can significantly reduce i) the footprint of the response, ii) the duration and scale of the shoreline operation, iii) the exposure of shore zone resources to the oil, and so accelerate environmental recovery, and iv) waste generation.

Application of Magneto-optical Characteristic in Liquid: Verdet Constant as Quality Indicator of Repeatedly Cooking Oil

The Faraday Effect is a magnetooptical phenomenon in physics describing the interaction of light and magnetic fields in a medium. A parameter that indicates the interaction is the Verdet constant. In this research, Verdet constant was measured on cooking oil that has been used several times. Magneto-optical properties were measured using the polarimetry method, which uses a He-Ne Laser beam with a magnetic field treatment of 50 gauss, 80 gauss and 100 gauss. The samples analyzed were bulk and non-bulk cooking oil. Repeated use of cooking oil causes a change in the polarization axis of the polarized laser. This has an impact on the Verdet constant of the material. The difference in the Verdet constant shows that the Verdet constant can be used as an indicator of cooking oil that has been used up to three times.

Calcium Enriched Nutrimix Flour Supplement for Lactating Mothers: Optimized by Response Surface Methodology (RSM)

Calcium deficiency in lactating mothers has been a widespread concern and a serious threat to the health of infants and mothers, therefore the present study has been designed to develop, Calcium-rich Nutrimix flour for lactating mothers; optimized by the response surface methodology (RSM) to supplement one-third calcium needs of lactating mother as per RDA. A Randomized Box-Behnken experimental design has been conducted to determine the optimum formulation of Nutrimix Flour. Forty-six sets of experiments were conducted to arrive at the optimized values of flour. The mixing ratio is formulated from a variety of ingredients as Finger Millet (37.5 g), Semolina (11.25 g), Green Gram (27.5 g), Amaranth Seeds (8.75 g), and Gingley Seeds (15 g) respectively. The nutrient content of the optimized flour was calcium (398.2±0.89 mg), Iron (4.8±0.14 mg), Moisture (7.7±0.2%), Protein (16.4±0.99%), Carbohydrates (65.6±0.22 g), Energy Value (389.29±1.24 Kcal), and Crude fat (2.04±0.30%). The functional properties of the optimized flour were swelling capacity 16.2±0.21%, Water absorption capacity (40.4±0.44%), Oil absorption capacity (36±0.9%), Emulsion Activity (42.7±0.3%), Emulsion stability (47.6±0.4%), and Bulk density (762±1.5 Kg/m³). The formulated Nutrimix flour is rich in calcium, protein contents and it was used to prepare various ready-to-cook food recipes for lactating mothers.

Assessing new sensor‐based volume measurement methods for high‐throughput bulk density estimation in the field under various soil conditions

AbstractSoil bulk density (BD) is a key soil property in soil science. BD is measured at the scale of the soil horizon with conventional methods: core sampling and rubber balloon. Regardless of the method, BD measurement in the field is cumbersome and time consuming, especially in stony soils, and new, less invasive methods have emerged, but their measurement quality needs to be compared with conventional methods. The photogrammetric technique (SfM) consists of the reconstruction of a given scene in 3D from multi‐view photographs. The aim of the present work is to assess the SfM as a rapid, accurate method of measuring the volume of undisturbed soil for BD measurements, regardless of the soil depth and stone content. Ten soil horizons were investigated from various types of soils with different soil properties, especially texture (10 to 48% of clay) and stone content (0 to 73%). The bulk density of each horizon was measured with a reference method (core sampling), an excavation method (rubber balloon) and two recently developed sensor‐based methods: SfM and a lightweight flash LiDar. For the sensor‐based methods, an automated post‐processing method was developed to reduce the human operating time. The BDs measured from the SfM were significantly similar to those measured from core sampling. At this stage, the lightweight flash LiDar is not sufficient to measure the BD with high accuracy. Finally, we recommend the use of SfM to measure BD regarding its robustness in varying soil conditions, especially stony soils, and we discuss the potential of the method regarding the recent advances in its field use with smartphones.Highlights Soil bulk density (BD) is a key soil property in soil science The photogrammetric technique and flash Lidar were applied to measure BD in the field The photogrammetric technique and flash Lidar were compared to classical methods The flash lidar is not sufficient to measure the BD with high accuracy The photogrammetric technique is recommended especially in stony soils

Distinguishing the Effect of Rock Wettability from Residual Oil on Foam Generation and Propagation in Porous Media

One of the common challenges of applying foam for enhanced oil recovery is the foam instability in the presence of crude oil and nonwater-wet surfaces. In this experimental study, we systematically distinguish the effect of rock surface wettability from that of crude oil saturation on foam rheology under reservoir conditions. Neutral-wet Berea and reservoir sandstone cores are prepared by aging with crude oil, followed by the wettability index measurements. Transient foam generation and steady-state foam quality scans are conducted in neutral-wet cores, with/without water-flood residual oil. Nuclear magnetic resonance imaging is also utilized to measure the remaining oil saturation at the end of the foam-flood. It is shown that strong foam can be generated in a neutral-wet core with no residual oil because of the solubilization of the adsorbed crude oil components and the wettability alteration toward more water-wet conditions. However, in a neutral-wet core containing residual oil, foam generation is initially hindered. Foam generation occurs after injecting several pore volumes of surfactant solution and increasing the superficial velocity to overcome the minimum pressure gradient required for in situ foam generation. The findings from this study suggest that surface wettability in the presence of bulk oil saturation significantly affects transient foam generation. The final steady-state foam strength becomes comparable to the water-wet and oil-free case once the residual oil saturation is adequately reduced.

Surfactant-Enhanced Spontaneous Emulsification Near the Crude Oil-Water Interface.

Spontaneous emulsification near the oil-water interface and destabilization of water-in-oil emulsions in the bulk oil phase may affect the efficiency of improved oil recovery. In this study, we investigate the effect of a demulsifier surfactant on spontaneous emulsification near the oil-aqueous phase interface and in the bulk oil phase through imaging. The results show that pronounced spontaneous emulsions may form near the oil-aqueous phase interfaces. The mechanism of diffusion and stranding is believed to dominate spontaneous emulsification. A demulsifier surfactant, which has been used for demulsification of water-in-oil emulsions in the bulk oil phase, is found to enhance spontaneous emulsification near the oil-water interface. The diffusive flux of water through the interface can be enhanced if the demulsifier is added into the aqueous phase, in which the demulsifier may act as a carrier. It can generate a region of local supersaturation combined with hydrated asphaltenes and result in faster and stronger spontaneous emulsification. We also investigate the effect of a viscosifier polymer on emulsion formation. The polymer is used to improve sweep efficiency in oil displacement. In this work, we show that it can inhibit emulsification in the bulk oil phase, but its effect on spontaneous emulsification near the interface is not pronounced.

Changes in Microbial and Functional Properties of Lima Bean (Phaseolus lunatus) Flour During Storage

Lima bean is a nutritious food legume. In addition to nutritional value of food product, its keeping quality and functional properties during storage are also important in determining the quality of the food for consumption. The study aimed at evaluating the microbial and functional properties of lima bean flour during storage. Lima bean was processed into flour, packaged in low density polyethylene bag and stored at ambient (28 ± 2 o C) temperature for twenty-four weeks. The stored samples were evaluated for microbial (Total viable count and mold count) and functional properties (Bulk density, water and oil absorption capacity, foaming capacity, emulsion capacity and dispersibility). Total viable count (TVC) increased from 1.60 log cfu/g at week 0 to 4.25 log cfu/g at week 24 of storage. There was no mold growth till week 12 of storage. Mold count increased from 1.77 log cfu/g in week 12 to 3.77 log cfu/g in week 24. Both TVC and mold counts in the lima flour were far lower than the recommended limit of 10 6 cfu/g for TVC and 10 3 cfu/g for mold count respectively by International Microbiological Standards. There was no significant difference (p>0.05) in the bulk density of the lima bean flour at storage. Water absorption capacity, oil absorption capacity, foam capacity, emulsion capacity and dispersibility decreased slightly with storage time. The study showed that lima bean flour is safe for consumption and can serve as a potential functional food ingredient in food products formulation without much changes in its functional properties over a period of twenty-four weeks. Keywords: Lima bean flour, Functional properties, microbial properties, storage, safety. DOI: 10.7176/FSQM/107-05 Publication date: April 30 th 2021

Yeni bir biyodizel kaynağı olarak uçucu yağların dizel motorlarda kullanılabilirliğinin araştırılması

This article has focused on essential oils as alternative fuels and fuel additives. The essential oil is obtained from Salvia Candidissima plant. While a Clevenger type apparatus was used to determine the oil yield of Salvia Candidissima plant, a retort was produced for the bulk oil to be used in the experiments. The compounds of the obtained oil were determined by Gas chromatography / Mass spectrometry (GC / MS) and the essential oil was converted into biofuel. The produced biofuel was added 5% by volume to the reference diesel fuel (DF) and mixed fuel (SB-5) was formed. Later, SB-5 and DF fuels were tested at 1500 fixed cycles and different loads, and emission and combustion data were obtained. As a result of the experiment, effective decreases in Carbon Monoxide (CO) and Hydrocarbon (HC) emissions and increases in NOx emissions were observed with SB-5 fuel mixture. In addition, higher combustion data were obtained with SB-5 fuel mixture than DF fuel.

Why Are Water Droplets Highly Mobile on Nanostructured Oil-Impregnated Surfaces?

Porous lubricated surfaces (aka slippery liquid-infused porous surfaces, SLIPS) have been demonstrated to repel various liquids. The origin of this repellency, however, is not fully understood. By using surface-sensitive sum frequency generation vibrational spectroscopy, we characterized the water/oil interface of a water droplet residing on (a) an oil-impregnated nanostructured surface (SLIPS) and (b) the same oil layer without the underlying nanostructures. Different from water molecules in contact with bulk oil without nanostructures, droplets on SLIPS adopt a molecular orientation that is predominantly parallel to the water/oil interface, leading to weaker hydrogen bonding interactions between water droplets and the lubrication film, giving SLIPS their water repellency. Our results demonstrate that the molecular interactions between two contacting liquids can be manipulated by the implementation of nanostructured substrates. The results also offer the molecular principles for controlling nanostructure to reduce oil depletion-one of the limitations and major concerns of SLIPS.

Synthesis of Short-Chain-Fatty-Acid Resveratrol Esters and Their Antioxidant Properties.

To expand the applications and enhance the stability and bioactivity of resveratrol (RE), and to simultaneously include the potential health benefits of short chain fatty acids (SCFA) esters of RE were prepared by Steglich reactions with acetic, propionic, and butyric acids, respectively. RE and the esterified RE-SCFA products (including RAE, RPE, and RBE) were analyzed using nuclear magnetic resonance (NMR), Fourier-transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), differential thermal analysis (DTA), and liquid chromatography–mass spectrometry (LC–MS). The FTIR and 13C NMR spectra of the esterified products included ester-characteristic peaks at 1751 cm−1 and 171 ppm, respectively. Moreover, the peaks in the range of 1700 to 1600 cm−1 in the FTIR spectra of the esterified products indicated that the esterification of RE-SCFA was successful. The TGA results revealed that the RE-SCFA esters decomposed at lower temperatures than RE. The peaks in the LC–MS profiles of the esterified products indicated the formation of mono- and diesters, and the calculated monoester synthesis rates ranged between 45.81 and 49.64%. The RE esters inhibited the Cu2+-induced low-density lipoprotein oxidation reaction, exhibited antioxidant activity in bulk oil, and effectively inhibited the hydroxyl radical-induced DNA scission. Moreover, the RE-SCFA esters had better hydrogen peroxide scavenging activity than RE. Our results are the first in the literature to successfully including short chain fatty acids in the esters of resveratrol, and the products could be used as a functional food ingredient in processed foods or can be used as dietary supplements to promote health.

Vitamin A Fortification Quality Is High for Packaged and Branded Edible Oil but Low for Oil Sold in Unbranded, Loose Form: Findings from a Market Assessment in Bangladesh.

Although mandatory fortification of oil with vitamin A is efficacious, its effectiveness can be compromised by suboptimal compliance to standards. In this study, we assessed (1) the availability of oil brands across the eight divisions of Bangladesh, (2) fortification quality (the extent to which vitamin A content is aligned with fortification standards) of oil brands and producers and (3) the market volume represented by available edible oil types. We visited different retail outlets in rural and urban market hubs to ascertain available oil brands and bulk oil types and collected samples. We used high-performance liquid chromatography to quantify average vitamin A content and compared them to the national oil fortification standards. Among the 66 packaged brands analyzed, 26 (39%) were not fortified, and 40 (61%) were fortified, with 28 (42%) fortified above the standard vitamin A minimum. Among the 41 bulk oil type composites analyzed, 24 (59%) were not fortified, and 17 (41%) were fortified, with 14 (34%) fortified below and 3 (7%) fortified above the standard minimum. Vitamin A fortification is high for packaged and branded edible oil but low for oil sold in unbranded, loose form. As bulk oil makes up a large proportion of the oil market volume, this means the majority of the oil volume available to the population is either not (25%) or fortified below the standard requirement (39%). Regulatory inspections of producers selling bulk oil should be prioritized to support and incentivize the industry to make all oil traceable and fortified to standard.

Study on the Superhydrophobic Properties of an Epoxy Resin-Hydrogenated Silicone Oil Bulk Material Prepared by Sol-Gel Methods.

A superhydrophobic material was prepared by a simple and easily accessed sol-gel method using epoxy resin (E-51) and γ-aminopropyltriethoxysilane (KH-550) as the precursors, aqueous ammonia (NH4OH) as the catalyst and hydrogenated silicone oil (PMHS) as the hydrophobic modifier, and then pelleting the final product. The morphologies, surface chemical properties and thermal stability of the superhydrophobic bulk materials were characterized by scanning electron microscopy, Fourier infrared spectrometry and thermal analyzer. The hydrophobic properties and repairability of the as-prepared materials were also studied. The results showed that the prepared epoxy resin-hydrogenated silicone oil bulk materials were composed of tightly bound nanoparticles with a size of 50–100 nm in diameter. The material showed excellent superhydrophobic properties with a surface contact angle of 152°. The material also had good thermal resistance with a heat-resistant temperature of 300 °C and showed good repairability. The epoxy resin-hydrogenated silicone oil bulk superhydrophobic material exhibited excellent performance and showed wide application prospects.

Oil properties variation among the China Erlian Rift Basin petroleum systems: Correlation with organofacies and maturity

Petroleum bulk properties such as API gravity are important parameters in petroleum system analysis. Three sags (the Bayindulan, Saihantala and Wuliyasitai Sags) in the Erlian rift basin of northern China provide interesting insights into the correlations between organofacies, maturity and oil fluid properties. The API gravity of oils in the three sags shows obvious differences, ranging from 17.0 to 30.9° for Bayindulan oils, 25.7–40.5° for Saihantala oils, and 32.8–41.9° for Wuliyasitai oils. Oil geochemical parameters indicate that the differences in oil fluid properties among the three sags can be attributed to the variations in organofacies and thermal maturity, consistent with the analysis of geochemistry and maceral composition of the source rocks in the three sags. Bayindulan oils were expelled from organofacies C with an extremely high initial hydrogen index (HIo) of 600–900 mg/g TOC in the early mature stage (<0.8% Ro). Wuliyasitai oils were expelled from mixed algal and terrigenous organofacies D/E with HIo of 200–400 mg/g TOC in the maturation stage with 0.8–1.1% Ro. Saihantala oils were expelled from organofacies C (HIo ranging from 400 to 550 mg/g TOC) and D/E in the maturation stage with 0.7–0.9% Ro. The HIo controls the temperature of oil expulsion from lacustrine source rocks. Organofacies C source rocks with high HIo values expelled oil in the early mature stage, while organofacies D/E source rocks expelled oil in the middle and late mature stages, which leads to obviously different oil bulk properties in the three sags.

Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits

Banana (Musa sp.) is a highly consumed fruit, and the fifth most important crop in world export market. It contains nutrients such as dietary fibre, minerals, vitamins, pro-vitamins, and phenolic compounds that are important in lowering the risk of chronic diseases. However, the onset of ripening due to the climacteric nature of the fruit makes banana susceptible to spoilage and short storage period. Therefore, the current work was aimed to evaluate the properties of flour and biscuits formulated with under-ripe muomva red banana flour (MRF) as partial replacement (0, 10, 15, 20, and 25%) for wheat flour. Functional, thermal, and physicochemical characteristics of flour and biscuits were determined. The inclusion of MRF improved the functional properties such as bulk density, oil, and water holding capacity of wheat flour. The results showed an increase in all the gelatinisation temperature parameters (To, Tp, and Te) of flour with increase in MRF concentration. The onset temperature (To) of flour increased from 70.25 to 109.41°C, peak temperature (Tp) from 72.59 to 116.21°C, and end temperature (Te) from 91.07 to 123.21°C. However, colour measurements showed that MRF significantly contributed to darker colour (lower L*) of biscuits. The L* values of biscuits from wheat and muomva red composite flour at different ratios decreased from 52.63 to 41.43. The a*, b*, and chroma values also decreased as MRF increased. Meanwhile the weight, spread ratio, break force, and fracturability of biscuits increased. The inclusion of MRF significantly improved the bioactive compounds and DPPH values of biscuits. In conclusion, the incorporation of MRF could be an effective way to produce nutritious and acceptable biscuits.

Analysis of the Quality of Used Cooking Oil Used in Frying Chicken

This study aims to determine the quality of oil quality that is used repeatedly by frying chicken with the SNI. Bulk oil is used for frying the chicken with 11 frying repetitions. Repetition of oil before frying, repeat 1 time frying up to 10 frying times. Then the oil is tested for water content, Free Fatty Acid (FFA), peroxide value and iodine value. From this study, the quality of cooking oil was obtained for the range of: water content 0.03- 1.04%(w/w), Free Fatty Acids (FFA) 0.39-1.01%(w/w), peroxide value 5,99-18,465 mekO2/kg, iodine value 3.255-3.55 gI2/100g oil. Based on the various tests, the water content up to the oil from frying 3, Free Fatty Acid to oil from frying 3, the peroxide value to frying oil 4 still meets the SNI 01-3741-2013 oil quality standard. And in the iodine value test, all repeated frying results still meet the SNI 01-3741-2013 oil quality standard.

Comparison of antioxidant activities of selected phenolic compounds in O/W emulsions and bulk oil

Antioxidant activities of 1-o-galloylglycerol (GG), propyl gallate, rosmarinic acid (RA), tocopherols (TOC), and 1:1 combinations of GG/RA and GG/TOC were evaluated using in vitro assays including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS+), and ferric reducing antioxidant power (FRAP). Soybean oil stripped of TOC was utilized as bulk oil and as the oil phase in O/W emulsions for accelerated oxidation test with the selected phenolic compounds. Efficacies of antioxidants were evaluated by monitoring total oxidation (TOTOX) values and fatty acid profiles of oil and O/W samples during the accelerated oxidation. In bulk oil, GG outperformed other singular antioxidants, preventing 39.04% of oxidation for ω-3 fatty acids with a TOTOX value of 166.68. In emulsions, TOC outperformed other singular antioxidants, preventing 38.04% of oxidation with a TOTOX value of 196.72. Considering the polarities of the antioxidants and our testing systems, these results provide supporting evidence for the polar paradox theory.

Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants

Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) and moisture on the solubility of hydrophilic and lipophilic antioxidants were evaluated in medium-chain triacylglycerol (MCT) by 2,2-diphenyl-1-picrylhydrazyl (DPPH) reactivity. Next, we assessed the oxidative stability of antioxidant-containing corn oil depending on the presence of DOPC. The critical micelle concentration (CMC) of DOPC decreased when the moisture content was increased from 300 to 495 mg/kg oil and gradually increased when the moisture was further increased to 2122 mg/kg oil. As the DOPC concentration increased, the DPPH reactivity of ascorbyl palmitate in the control MCT increased by 10.23-fold, whereas that of the ascorbic acid and α-tocopherol was slightly affected both by the DOPC and moisture content. Presence of DOPC significantly increased the oxidative stability of ascorbyl palmitate-containing corn oil (p < 0.05), whereas these synergistic antioxidant effects were not observed in ascorbic acid-or α-tocopherol-containing corn oil. In conclusion, DOPC displays a synergistic antioxidant effect with ascorbyl palmitate in bulk oil.