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Effects of Hydrogen‐Donating or Metal‐Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation
Author(s) -
Hong Seungmi,
Kim MiJa,
Park Sungkwon,
Lee Suyong,
Lee Jonggil,
Lee JaeHwan
Publication year - 2018
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14085
Subject(s) - sesamol , chemistry , citric acid , antioxidant , food science , tocopherol , propyl gallate , polyunsaturated fatty acid , organic chemistry , fatty acid , vitamin e
To enhance the oxidative stability of organogels made from grapeseed oil, the antioxidant effects of sesamol, α‐tocopherol, β‐carotene, ethylenediaminetetraacetic acid (EDTA), and citric acid were determined in beeswax‐based organogels stored under light or in the dark conditions at 25 °C. Without the addition of antioxidants, the organogels rapidly oxidized under light irradiation but not during storage in the dark. Sesamol showed the highest antioxidant activity at concentrations of 10 to 40 ppm, whereas the other compounds exhibited no antioxidant activity at 10 ppm. α‐Tocopherol and β‐carotene improved the oxidative stability of organogels at concentrations above 40 and 100 ppm, respectively. The addition of sesamol yielded better oxidative stability than the addition of EDTA or a mixture of sesamol and citric acid. Sesamol can improve the oxidative stability of organogels, which could lead to economic benefits for the food industry. Practical Application Recently, interest in organogels has increased due to their properties of maintaining a solid state at room temperature and composition of trans ‐free and highly unsaturated fatty acids. However, the addition of antioxidants is necessary due to the high degree of unsaturation in organogels. The results of this study showed that the addition of sesamol significantly enhanced the oxidative stability of organogels under light irradiation. Therefore, the use of sesamol‐supplemented organogels could prolong the shelf‐life of bakery or meat food products.