Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions
2021
Lv, Ting‐Ting | Qin, Zhao | Wang, Shou‐Tao | Liu, Hua‐Min | Ma, Yu‐Xiang | Zheng, Yong‐Zhan | Wang, Xue‐De
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.
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