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Suppressive effect of alkyl ferulate on the oxidation of microencapsulated linoleic acid
Author(s) -
Fang Xu,
Kikuchi Sho,
Shima Motohiro,
Kadata Megumi,
Tsuno Takuo,
Adachi Shuji
Publication year - 2006
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200500258
Subject(s) - ferulic acid , linoleic acid , chemistry , maltodextrin , alkyl , organic chemistry , food science , fatty acid , spray drying
The oxidation processes of linoleic acid mixed with ferulic acid or the 1‐pentyl, 1‐hexyl and 1‐heptyl ferulates, encapsulated with gum arabic or maltodextrin, were studied. The alkyl ferulates had a higher antioxidative effect than ferulic acid, but there was no significant difference among the three alkyl ferulates. Suppression of the oxidation by 1‐hexyl ferulate or ferulic acid was more effective at the higher molar ratios of the additive to linoleic acid. The processes were analyzed using the Weibull equation to evaluate the rate constant, k , and the shape constant, n . Although the k values for linoleic acid encapsulated with gum arabic were lower than that with maltodextrin, the suppressive effect of the alkyl ferulates was more remarkable for linoleic acid encapsulated with maltodextrin than with gum arabic because of the non‐antioxidative ability of maltodextrin. Because the partition coefficient of the alkyl ferulates was much greater than that of ferulic acid, most of the alkyl ferulates would be located in the linoleic acid phase of the microcapsules and effectively suppress the oxidation of linoleic acid.