In this paper water droplets dispersed in olive oils were used as containers of L-ascorbic acid and its inhibitory effect on lipid oxidation was studied. In detail, olive oil samples were emulsified by adding a certain quantity of vitamin C aqueous solutions and then oxidized by UV light. Data collected from sample analysis by optical microscopy were used to calculate the average droplets parameters and to char- acterize the droplet size distribution function. The results revealed a strong correlation between the initial rate of hydroperoxide forma- tion and the specific surface area of aqueous dispersed phase. Such correlation has been explained as the consequence of a synergistic interaction between the ascorbic acid contained in the droplets and the natural tocopherols present in olive oil. A key role is played by the water–olive oil interface which is the boundary where the synergisms take place.
Antioxidant dispersionsin emulsified olive oils
CEGLIE, Andrea;AMBROSONE, Luigi
2008-01-01
Abstract
In this paper water droplets dispersed in olive oils were used as containers of L-ascorbic acid and its inhibitory effect on lipid oxidation was studied. In detail, olive oil samples were emulsified by adding a certain quantity of vitamin C aqueous solutions and then oxidized by UV light. Data collected from sample analysis by optical microscopy were used to calculate the average droplets parameters and to char- acterize the droplet size distribution function. The results revealed a strong correlation between the initial rate of hydroperoxide forma- tion and the specific surface area of aqueous dispersed phase. Such correlation has been explained as the consequence of a synergistic interaction between the ascorbic acid contained in the droplets and the natural tocopherols present in olive oil. A key role is played by the water–olive oil interface which is the boundary where the synergisms take place.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
