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Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier
dc.creator | González, M. Jesús | es |
dc.creator | Medina, Isabel | es |
dc.creator | Maldonado, Olivia S. | es |
dc.creator | Lucas Rodríguez, Ricardo | es |
dc.creator | Morales, Juan C. | es |
dc.date.accessioned | 2018-09-11T10:22:05Z | |
dc.date.available | 2018-09-11T10:22:05Z | |
dc.date.issued | 2015 | |
dc.identifier.citation | González, M.J., Medina, I., Maldonado, O.S., Lucas, R. y Morales, J.C. (2015). Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier. Food Chemistry, 183, 190-193. | |
dc.identifier.issn | 0308-8146 | es |
dc.identifier.uri | https://hdl.handle.net/11441/78412 | |
dc.description.abstract | The antioxidant activity of gallic acid and a series of alkyl gallates (C4-C18) and glycosylated alkyl gallates (C4-C18) on fish oil-in-water emulsions was studied. Three types of emulsifiers, lecithin, Tween-20 and sodium dodecyl sulphate (SDS) were tested. A nonlinear behavior of the antioxidant activity of alkyl gallates when increasing alkyl chain length was observed for emulsions prepared with lecithin. Medium-size alkyl gallates (C6-C12) were the best antioxidants. In contrast, for emulsions prepared with Tween-20, the antioxidants seem to follow the polar paradox. Glucosyl alkyl gallates were shown previously to be better surfactants than alkyl gallates. Nevertheless, they exhibited a worse antioxidant capacity than their corresponding alkyl gallates, in emulsions prepared with lecithin or Tween-20, indicating the greater relevance of having three OH groups at the polar head in comparison with having improved surfactant properties but just a di-ortho phenolic structure in the antioxidant. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Food Chemistry, 183, 190-193. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Oil-in-water emulsions | es |
dc.subject | Glycosylation | es |
dc.subject | Alkyl gallates | es |
dc.subject | 39 antioxidant | es |
dc.subject | Gallic acid | es |
dc.subject | Lipid oxidation | es |
dc.subject | Surfactant | es |
dc.title | Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2015.03.035 | es |
dc.identifier.doi | 10.1016/j.foodchem.2015.03.035 | es |
idus.format.extent | 25 | es |
dc.journaltitle | Food Chemistry | es |
dc.publication.volumen | 183 | es |
dc.publication.initialPage | 190 | es |
dc.publication.endPage | 193 | es |
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