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Development and stability evaluation of water-in-edible oils emulsions formulated with the incorporation of hydrophilic Hibiscus sabdariffa extract.
Food Chem. 2018 Sep 15; 260:200-207.FC

Abstract

New functional oils (extra virgin olive oil, EVOO and sunflower oil, SO) containing antioxidants from Hibiscus sabdariffa extract were developed by W/O emulsion. Their physical and chemical stability was measured over time. The lowest coalescence rate was obtained with 8 and 12 wt% surfactant amount for EVOO and SO emulsions, respectively. Before the evaluation of the oxidative stability, an optimization of phenolic compounds extraction from emulsions by multi-response surface methodology was performed. EVOO emulsions were chemically more stable over time than SO emulsions in terms of total phenolic content (TPC), antioxidant activity and chemical composition measured by HPLC-ESI.TOF-MS. TPC significantly increased (from 2.02 ± 0.07 to 2.71 ± 0.06 mg Eq GAE/g extract) and the antioxidant activity measured by TEAC remained constant for 1 month of storage. Thus, W/O emulsion technology has proven to be a potential method to vehiculize and stabilize bioactive compounds from H. sabdariffa into edible oils.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Pimentel-Moral S
Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; Research and Development Centre for Functional Food (CIDAF), Health Science Technological Park, 18016 Granada, Spain. Electronic address: spimentel@ugr.es.
Rodríguez-Pérez C
Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; Research and Development Centre for Functional Food (CIDAF), Health Science Technological Park, 18016 Granada, Spain. Electronic address: celiarp@ugr.es.
Segura-Carretero A
Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; Research and Development Centre for Functional Food (CIDAF), Health Science Technological Park, 18016 Granada, Spain. Electronic address: ansegura@ugr.es.
Martínez-Férez A
Chemical Engineering Department, University of Granada, 18071 Granada, Spain. Electronic address: amferez@ugr.es.

MeSH

AnthocyaninsAntioxidantsChromatography, High Pressure LiquidEmulsifying AgentsEmulsionsHibiscusOlive OilOxidation-ReductionParticle SizePhenolsPlant ExtractsSpectrometry, Mass, Electrospray IonizationSunflower OilWater

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29699663

Citation

Pimentel-Moral, Sandra, et al. "Development and Stability Evaluation of Water-in-edible Oils Emulsions Formulated With the Incorporation of Hydrophilic Hibiscus Sabdariffa Extract." Food Chemistry, vol. 260, 2018, pp. 200-207.
Pimentel-Moral S, Rodríguez-Pérez C, Segura-Carretero A, et al. Development and stability evaluation of water-in-edible oils emulsions formulated with the incorporation of hydrophilic Hibiscus sabdariffa extract. Food Chem. 2018;260:200-207.
Pimentel-Moral, S., Rodríguez-Pérez, C., Segura-Carretero, A., & Martínez-Férez, A. (2018). Development and stability evaluation of water-in-edible oils emulsions formulated with the incorporation of hydrophilic Hibiscus sabdariffa extract. Food Chemistry, 260, 200-207. https://doi.org/10.1016/j.foodchem.2018.03.146
Pimentel-Moral S, et al. Development and Stability Evaluation of Water-in-edible Oils Emulsions Formulated With the Incorporation of Hydrophilic Hibiscus Sabdariffa Extract. Food Chem. 2018 Sep 15;260:200-207. PubMed PMID: 29699663.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development and stability evaluation of water-in-edible oils emulsions formulated with the incorporation of hydrophilic Hibiscus sabdariffa extract. AU - Pimentel-Moral,Sandra, AU - Rodríguez-Pérez,Celia, AU - Segura-Carretero,Antonio, AU - Martínez-Férez,Antonio, Y1 - 2018/03/31/ PY - 2017/12/06/received PY - 2018/03/21/revised PY - 2018/03/31/accepted PY - 2018/4/28/entrez PY - 2018/4/28/pubmed PY - 2018/10/3/medline KW - Antioxidant activity KW - Cyanidin 3-sambubinoside (PubChem CID: 44256719) KW - Delphinidin 3-sambubioside (PubChem CID: 44256884) KW - Emulsion KW - Functional oils KW - Hibiscus sabdariffa KW - Hydroxycoumarin (PubChem CID: 13650) KW - Kaempferol (PubChem CID: 5280863) KW - Olive oil KW - Quercetin (PubChem CID: 5280343) KW - Scopoletin (PubChem CID: 5280460) KW - Stability KW - Sunflower oil KW - Trihydroxycoumarin (PubChem CID: 54712514) SP - 200 EP - 207 JF - Food chemistry JO - Food Chem VL - 260 N2 - New functional oils (extra virgin olive oil, EVOO and sunflower oil, SO) containing antioxidants from Hibiscus sabdariffa extract were developed by W/O emulsion. Their physical and chemical stability was measured over time. The lowest coalescence rate was obtained with 8 and 12 wt% surfactant amount for EVOO and SO emulsions, respectively. Before the evaluation of the oxidative stability, an optimization of phenolic compounds extraction from emulsions by multi-response surface methodology was performed. EVOO emulsions were chemically more stable over time than SO emulsions in terms of total phenolic content (TPC), antioxidant activity and chemical composition measured by HPLC-ESI.TOF-MS. TPC significantly increased (from 2.02 ± 0.07 to 2.71 ± 0.06 mg Eq GAE/g extract) and the antioxidant activity measured by TEAC remained constant for 1 month of storage. Thus, W/O emulsion technology has proven to be a potential method to vehiculize and stabilize bioactive compounds from H. sabdariffa into edible oils. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29699663/Development_and_stability_evaluation_of_water_in_edible_oils_emulsions_formulated_with_the_incorporation_of_hydrophilic_Hibiscus_sabdariffa_extract_ DB - PRIME DP - Unbound Medicine ER -