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Polydatin-fatty acid conjugates are effective antioxidants for stabilizing omega 3-containing bulk fish oil and fish oil emulsions

journal contribution
posted on 2019-12-15, 00:00 authored by Taiwo Akanbi, S N Marshall, Colin BarrowColin Barrow
Candida antarctica lipase B-catalysed synthesis of lipophilic esters of polydatin was investigated along with their antioxidant activities. The effects of synthesis parameters such as solvent, substrate molar ratio, enzyme concentration, addition of molecular sieves, reaction temperature and time on the production of ester were studied and optimised. The highest production of esters was obtained with acetone as the reaction solvent. The antioxidant activities of the esters were compared with those of commercial butylated hydroxytoluene (BHT) and α-tocopherol. All polydatin esters inhibited the oxidative destruction of β-carotene more effectively than did BHT and α-tocopherol. Results of thiobarbituric acid tests showed that in bulk fish oil, all esters were more effective than α-tocopherol at 2 mmol/kg concentration but were not as effective as BHT. In fish oil-emulsions, all esters were more effective than both BHT and α-tocopherol at 2 mmol/kg concentration. The synthesized polydatin esters are promising antioxidants for oil/fat-based foods.

History

Journal

Food chemistry

Volume

301

Article number

125297

Pagination

1 - 8

Publisher

Elsevier

Location

Amsterdam, The Netherlands

ISSN

0308-8146

eISSN

1873-7072

Language

eng

Publication classification

C Journal article; C1 Refereed article in a scholarly journal

Copyright notice

2019, Elsevier Ltd