Polydatin-fatty acid conjugates are effective antioxidants for stabilizing omega 3-containing bulk fish oil and fish oil emulsions

• Published in: Food chemistry 2019-12, Vol.301, p.125297-125297, Article 125297
• Main Authors: Akanbi, Taiwo O., Marshall, Susan N., Barrow, Colin J.
• Format: Article
• Language: English
• Subjects: Antioxidant; Conjugates; Emulsion; Lipase; Omega-3; Polydatin; Stabilize
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125297

•Lipophilic esters of polydatin were synthesised using the lipase CALB.•Lipase synthesis was optimised for acetone as solvent.•The polydatin esters showed antioxidant activity comparable with BHT.•The polydatin esters were excellent antioxidants for stabilising bulk fish oil and fish oil emulsions. Candida antarctica lipase B-catalysed synthesis of lipophilic esters of polydatin was investigated along with their antioxidant activities. The effects of synthesis parameters such as solvent, substrate molar ratio, enzyme concentration, addition of molecular sieves, reaction temperature and time on the production of ester were studied and optimised. The highest production of esters was obtained with acetone as the reaction solvent. The antioxidant activities of the esters were compared with those of commercial butylated hydroxytoluene (BHT) and α-tocopherol. All polydatin esters inhibited the oxidative destruction of β-carotene more effectively than did BHT and α-tocopherol. Results of thiobarbituric acid tests showed that in bulk fish oil, all esters were more effective than α-tocopherol at 2 mmol/kg concentration but were not as effective as BHT. In fish oil-emulsions, all esters were more effective than both BHT and α-tocopherol at 2 mmol/kg concentration. The synthesized polydatin esters are promising antioxidants for oil/fat-based foods.