Premium
Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil‐in‐Water Emulsions
Author(s) -
Cho Y.J.,
Alamed J.,
McClements D.J.,
Decker E.A.
Publication year - 2003
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/j.1365-2621.2003.tb07000.x
Subject(s) - chemistry , aqueous two phase system , chelation , aqueous solution , sodium citrate , emulsion , ferric , sodium , lipid oxidation , nuclear chemistry , inorganic chemistry , antioxidant , biochemistry , organic chemistry , medicine , pathology
Our research determined whether chelators could influence physical location and prooxidative activity of lipid‐phase iron in oil‐in‐water emulsions. Corn oil saturated with ferric ions was used to produce polyoxyethylene 10 lauryl ether‐stabilized oil‐in‐water emulsions. Continuous‐phase iron concentrations increased with increasing chelator concentrations (10 to 100 μM) and storage time (1 to 7 d). At pH 3.0, the concentration of continuous‐phase iron was higher in the presence of EDTA and sodium tripolyphosphate (STPP) than citrate. STPP and EDTA were more effective than citrate at inhibiting lipid oxidation at pH 3.0. These results indicate that chelators can increase the transfer of iron in lipid to the aqueous phase, thus altering its prooxidant activity in oil‐in‐water emulsions.