Myricetin, rosmarinic and carnosic acids as superior natural antioxidant alternatives to α-tocopherol for the preservation of omega-3 oils. (15th December 2016)

• Record Type: Journal Article
• Authors: Guitard, Romain; Paul, Jean-François; Nardello-Rataj, Véronique; Aubry, Jean-Marie
• Is Part Of: Food chemistry. Volume 213(2016)
• Page Start: 284
• Page End: 295
• Publication Date: 2016-12-15
• Subjects: Omega-3 FAMEs -- Autoxidation -- Natural phenolic antioxidants -- DPPH -- BDE -- Linseed oil; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.06.038
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Preservation of edible omega-3 oils by natural highly efficient polyphenols. Myricetin, rosmarinic and carnosic acids are more efficient than α-tocopherol. Pyrogallol and bis-catechol moieties are key structural parameters. Formation of active dimers improves the number of radicals trapped by the phenols. Abstract: 22 natural polyphenols are compared to 7 synthetic antioxidants including BHT, BHA, TBHQ and PG with regard to their ability to protect omega-3 oils from autoxidation. The antioxidant efficiency of phenols is assessed using the DPPH test and the measurement of oxygen consumption during the autoxidation of oils rich in omega-3 fatty acids. Also, the bond dissociation enthalpies (BDE) of the Ar-OH bonds are calculated and excellent correlations between thermodynamic, kinetic and oxidation data are obtained. It is shown that kinetic rates of hydrogen transfer, number of radicals scavenged per antioxidant molecule, BDE and formation of antioxidant dimers from the primary radicals play an important role regarding the antioxidant activity of phenols. Based on this, it is finally shown that myricetin, rosmarinic and carnosic acids are more efficient than α-tocopherol and synthetic antioxidants for the preservation of omega-3 oils.