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Antioxidants 2017, 6(1), 19; doi:10.3390/antiox6010019

Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions

1
Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 647, 08028 Barcelona, Spain
2
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK
*
Author to whom correspondence should be addressed.
Academic Editor: Stanley Omaye
Received: 7 December 2016 / Revised: 13 February 2017 / Accepted: 22 February 2017 / Published: 4 March 2017
(This article belongs to the Special Issue Feature Papers 2016)
View Full-Text   |   Download PDF [1091 KB, uploaded 4 March 2017]   |  

Abstract

Caesalpinia decapetala (Roth) Alston (Fabaceae) (CD) is used in folk medicine to prevent colds and treat bronchitis. This plant has antitumor and antioxidant activity. The antioxidant effects of an extract from Caesalpinia decapetala (Fabaceae) were assessed by storage of model food oil-in-water emulsions with analysis of primary and secondary oxidation products. The antioxidant capacity of the plant extract was evaluated by the diphenylpicrylhydrazyl (DPPH), Trolox equivalent antioxidant capacity (TEAC), oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays and by electron paramagnetic resonance (EPR) spectroscopy. Lyophilized extracts of CD were added at concentrations of 0.002%, 0.02% and 0.2% into oil-in-water emulsions, which were stored for 30 days at 33 ± 1 °C, and then, oxidative stability was evaluated. The CD extract had high antioxidant activity (700 ± 70 µmol Trolox/g dry plant for the ORAC assay), mainly due to its phenolic components: gallic acid, quercetin, catechin, 4-hydroxybenzoic acid and p-coumaric acid. At a concentration of 0.2%, the extract significantly reduced the oxidative deterioration of oil-in-water emulsions. The results of the present study show the possibility of utilizing CD as a promising source of natural antioxidants for retarding lipid oxidation in the food and cosmetic industries. View Full-Text
Keywords: free radicals; polyphenols; lipid oxidation; oil-in-water emulsion free radicals; polyphenols; lipid oxidation; oil-in-water emulsion
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Gallego, M.G.; Skowyra, M.; Gordon, M.H.; Azman, N.A.M.; Almajano, M.P. Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions. Antioxidants 2017, 6, 19.

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