Synergistic Mechanisms of Interactions between Myricetin or Taxifolin with α-Tocopherol in Oil-in-Water Emulsions

Date

2023-06-21

Author

Bayram, İpek
Laze, Artiona
Decker, Eric A.

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The antioxidant interactions between alpha-tocopheroland myricetinin stripped soybean oil-in-water emulsions at pH 4.0 and pH 7.0 wereanalyzed. At pH 7.0, alpha-tocopherol (alpha-TOC):myricetin (MYR)ratios of 2:1 and 1:1 yielded interaction indices of 3.00 and 3.63for lipid hydroperoxides and 2.44 and 3.00 for hexanal formation,indicating synergism. Myricetin's ability to regenerate oxidized alpha-tocopherol and slow its degradation was identified as thesynergism mechanism. Antagonism was observed at pH 4.0 due to highferric-reducing activity of myricetin in acidic environment. The interactionbetween alpha-tocopherol and taxifolin (TAX) was also investigateddue to structural similarities of myricetin and taxifolin. alpha-Tocopheroland taxifolin combinations exhibited antagonism at both pH 4.0 andpH 7.0. This was associated with taxifolin's inability to recycle alpha-tocopherol while still increasing the prooxidant activityof iron. The combination of alpha-tocopherol and myricetin was foundto be an excellent antioxidant strategy for oil-in-water emulsionsat pH values near neutrality.

Subject Keywords

lipid oxidation, oxidative stability, antioxidant regeneration, metal chelation, iron reduction, flavonoids

URI

https://hdl.handle.net/11511/111775

Collections

Department of Food Engineering, Article