JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.71, sa.24, ss.9490-9500, 2023 (SCI-Expanded)
The antioxidant interactions between alpha-tocopheroland myricetinin stripped soybean oil-in-water emulsions at pH 4.0 and pH 7.0 wereanalyzed. At pH 7.0, alpha-tocopherol (alpha-TOC):myricetin (MYR)ratios of 2:1 and 1:1 yielded interaction indices of 3.00 and 3.63for lipid hydroperoxides and 2.44 and 3.00 for hexanal formation,indicating synergism. Myricetin's ability to regenerate oxidized alpha-tocopherol and slow its degradation was identified as thesynergism mechanism. Antagonism was observed at pH 4.0 due to highferric-reducing activity of myricetin in acidic environment. The interactionbetween alpha-tocopherol and taxifolin (TAX) was also investigateddue to structural similarities of myricetin and taxifolin. alpha-Tocopheroland taxifolin combinations exhibited antagonism at both pH 4.0 andpH 7.0. This was associated with taxifolin's inability to recycle alpha-tocopherol while still increasing the prooxidant activityof iron. The combination of alpha-tocopherol and myricetin was foundto be an excellent antioxidant strategy for oil-in-water emulsionsat pH values near neutrality.