Feruloylated vegetable oils: production and efficacy

Authors: Compton, David

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 11/5/2020
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Soybeans are produced domestically in large supply, a majority of which are used in high volume, low value applications (e.g. food, animal feed, and bio-fuel). Historically, the farm production yield of soybeans has increase 4.5-fold over the past century while the price/bushel of soybeans remains at or near historic lows in inflation adjusted dollars. To enhance the economic viability and competitiveness and increase the use of U.S. agriculture commodities a paradigm shift to food, feed, fuel and BIOPRODUCTS must be adopted. Feruloylated soy glycerides (FSG) are plant-based, naturally derived compounds synthesized by the transesterification of soybean oil with ethyl ferulate in a continuous, enzymatic, packed-bed bioreactor. A small, limited, independent laboratory clinical trial determined that FSG has an empirical benefit as an emulsifier and moisturizer in anti-wrinkling applications, thus FSG is beginning to be used in formulations in the personal care and health and beauty industries. The total UV absorbance capacity and photostability of FSG (lambda-max 328 nm) was determined and proved a fungible replacement for the industry’s petroleum-based UVB absorber, Octinoxate (lambda-max 310 nm). The antioxidant capacity of FSG was determined via DPPH* assay and was 1/10 the antioxidant capacity of Vitamin C and E. Vitamin C and E used in topical formulations are susceptible to UV degradation. FSG was shown to be equivalent to slightly better than the commercial Octinoxtae in protecting the vitamins’ antioxidant capacities from UV degradation. FSG possessed intrinsic antioxidant capacity that ONX did not, which may have contributed to its better performance when mixed with the vitamin’s in the DPPH* assays.