Acid-hydrolyzed phenolic extract of parsley (<i> Petroselinum</i> crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions

Date

2024-07-01

Author

Ebrahimi, Peyman
Bayram, İpek
Lante, Anna
Decker, Eric A.

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The antioxidant activity of the natural phenolic extracts is limited in particular food systems due to the existence of phenolic compounds in glycoside form. Acid hydrolysis post-treatment could be a tool to convert the glycosidic polyphenols in the extracts to aglycones. Therefore, this research investigated the effects of an acid hydrolysis post-treatment on the composition and antioxidant activity of parsley extracts obtained by an ultrasound-assisted extraction method to delay lipid oxidation in a real food system (i.e., soybean oil-in-water emulsion). Acid hydrolysis conditions were varied to maximize total phenolic content (TPC) and 2,2-diphenyl1-picrylhydrazyl (DPPH) radical scavenging activity. When extracts were exposed to 0.6 M HCl for 2 h at 80 degree celsius, TPC was 716.92 +/- 24.43 mu mol gallic acid equivalent (GAE)/L, and DPPH radical scavenging activity was 66.89 +/- 1.63 %. Not only did acid hydrolysis increase the concentrations of individual polyphenols, but it also resulted in the release of new phenolics such as myricetin and gallic acid. The extract's metal chelating and ferric-reducing activity increased significantly after acid hydrolysis. In soybean oil-in-water emulsion containing a TPC of 400 mu mol GAE/L, the acid-hydrolyzed extract had an 11-day lag phase for headspace hexanal compared to the 6-day lag phase of unhydrolyzed extract. The findings indicated that the conversion of glycosidic polyphenols to aglycones in phenolic extracts can help extend the shelf-life of emulsion-based foods.

URI

https://hdl.handle.net/11511/111939

Journal

FOOD RESEARCH INTERNATIONAL

DOI

https://doi.org/10.1016/j.foodres.2024.114452

Collections

Department of Food Engineering, Article

Citation Formats

P. Ebrahimi, İ. Bayram, A. Lante, and E. A. Decker, “Acid-hydrolyzed phenolic extract of parsley (<i> Petroselinum</i> crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions,” FOOD RESEARCH INTERNATIONAL, vol. 187, pp. 0–0, 2024, Accessed: 00, 2024. [Online]. Available: https://hdl.handle.net/11511/111939.