Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions

Andrew S. Elder, John Neil Coupland, Ryan Elias

Research output: Contribution to journalArticle

Abstract

Naturally derived antioxidants are in high demand as the food industry strives to meet consumer preferences for non-synthetic additives. Alkylresorcinols (ARs) represent a novel class of natural antioxidants that can be derived from a natural waste stream (bran) and have the potential to inhibit lipid peroxidation given their phenolic structure. The antioxidant activity of rye bran extract containing ARs was investigated in an oil-in-water emulsion and was found to inhibit lipid oxidation reactions. The concentration of ARs in the continuous phase of emulsions was measured to understand partitioning behavior, as this is known to impact antioxidant activity. It was found that a majority of the ARs were associated with the lipid phase and those in the continuous phase were associated with surfactant micelles, perhaps inhibiting their interaction with water-soluble pro-oxidants. These results show that a rye bran extract containing ARs can function as a radical scavenging antioxidant in lipid dispersions.

Original languageEnglish (US)
Pages (from-to)174-181
Number of pages8
JournalFood Chemistry
Volume272
DOIs
StatePublished - Jan 30 2019

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rye bran
alkylresorcinols
Emulsions
emulsions
Oils
Antioxidants
antioxidant activity
Water
extracts
Lipids
antioxidants
lipid peroxidation
Food Industry
Scavenging
consumer preferences
bran
Micelles
micelles
lipids
Dispersions

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Cite this

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Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions. / Elder, Andrew S.; Coupland, John Neil; Elias, Ryan.

In: Food Chemistry, Vol. 272, 30.01.2019, p. 174-181.

Research output: Contribution to journalArticle

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