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Effect of proanthocyanidin-rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil-in-water emulsions |
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| Authors: | Ting-Ting Lv Zhao Qin Shou-Tao Wang Hua-Min Liu Yu-Xiang Ma Yong-Zhan Zheng Xue-De Wang |
| Affiliation: | 1. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 4750000 China
Contribution: Data curation (equal), Formal analysis (equal), Investigation (equal), Methodology (equal), Writing - original draft (equal), Writing - review & editing (equal);2. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 4750000 China;3. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 4750000 China Contribution: Conceptualization (equal), Investigation (equal), Methodology (equal), Software (equal);4. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 4750000 China Contribution: Data curation (equal), Formal analysis (equal), Funding acquisition (equal), Resources (equal), Software (equal), Supervision (equal);5. Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, 4750000 China Contribution: Funding acquisition (equal), Resources (equal), Supervision (equal), Validation (equal), Visualization (equal) |
| Abstract: | To evaluate the effect of Chinese quince proanthocyanidins (PAs) on the physical and oxidative stability of sunflower oil-in-water (O/W) emulsions during storage, three proanthocyanidin (PA)-rich extracts, namely water extract (WE), ethanol extract (EE), and acetone extract (AE), were prepared. When added to O/W emulsions, all the three extracts inhibited the increase in droplet size and the absolute zeta-potential value during storage (55 °C, 24 days). All three extracts also exhibited superior antioxidative activity in the O/W emulsions. WE showed the highest efficacy in retarding lipid oxidation as proved by its lower conjugated dienes (8.18 ± 0.49 mmol L−1) and thiobarbituric substances values (0.68 ± 0.0025 mg MDA L−1), and such efficacy was similar to that of BHA at the same level. Lower molecular weight and degree of polymerisation have a positive effect on antioxidant activity of PA-rich extracts. According to these results, all three PA-rich extracts are potential natural antioxidants for improving the stability of food-grade emulsions. |
| Keywords: | Chinese quince oil-in-water emulsions oxidative stability physical stability proanthocyanidins |