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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #313826
Title: Impact of antioxidants on the formation of volatile secondary lipid oxidation products in oil-in-water emulsions

Author
item Bakota, Erica
item Moser, Jill
item Hwang, Hong-Sik

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/16/2015
Publication Date: 8/20/2015
Citation: Bakota, E.L., Moser, J.K., Hwang, H. 2015. Impact of antioxidants on the formation of volatile secondary lipid oxidation products in oil-in-water emulsions [abstract]. American Chemical Society.

Interpretive Summary:

Technical Abstract: Food emulsions are particularly susceptible to lipid oxidation, which leads to the formation of off-flavors and odors, and ultimately, shorter product shelf lives. Here we examine antioxidants for use in emulsions from a variety of different sources, including natural product extracts as well as rationally-designed synthetic antioxidants. Natural product extracts represent an attractive source of food antioxidants for several reasons: they appeal to consumers’ ever-increasing preference for “natural” ingredients, they enjoy GRAS status as a result of their origin, and finally, natural product extracts have the potential to be inexpensive when derived from agricultural byproducts such as grape pomace. We will discuss antioxidant extracts from Salvia officinalis (garden sage) as well as grape pomace extracts, and the impact of these antioxidants on volatile secondary oxidation products. An extract of garden sage was prepared using supercritical carbon dioxide (SC-CO2) extraction, followed by hot water extraction. The resulting extract was enriched in polyphenols, including rosmarinic acid, which has shown promising health benefits in animals. We also examined pomace from eight varieties of Midwestern hybrid grapes for phenolic content and antioxidant activity. Extracts produced from the pomace of each grape variety were added to bulk soybean oil and oil-in-water emulsions to determine antioxidant activity, and the effect on the formation of volatile secondary antioxidants was determined. Rational design of new antioxidants also offers the potential to create targeted, process-specific antioxidants. Peptides are a class of molecules that can bridge the gap between natural and synthetic: millions of peptide products occur in nature already, and yet the modular nature of amino acids allows the construction of new peptides that have not yet been observed. At least one class of peptide antioxidants and their ability to suppress the formation of secondary lipid oxidation products will be discussed.