Phenolipids as antioxidants in omega-3 model and real food systems - Effect of alkyl chain length and concentration

Project Details


Fish oil contain omga-3 PUFAdue to the cntent of unsaturated lipids, thefish oil is easily oxidized. Theoxidation and development of rancidity in fishoil can be inhibeted or delayedby the addition of antioxidants.
Phenolics are compoundspresent in plants and are known to have goodantioxidative properties. However,phenolics are primary water solubleantioxidants, and will in many food products(emulsions) be located  inthe water phase and not close to the interface wherethe oxidation isinitiated. 
The lipophilicity of thephenolics can be modified by attaching a fattyacid to the phenolic compound(Phenolipids). This modification will change thelocation of the new phenolipidin emulsions, which may increase theirantioxidant activity due to the location.
The aim of the project are toevaluate the optimale chain lenght of thefatty acid attached to differentphenolic in order to give optimale antioxidantactivity in different foodemulsion systems. Second aim of the project is todevelope mathematicallymodels, there can be use by the industry to predict theefficacy of the newsynthesized phenolipids.
Research stay at UMR IATE, CIRAD,Montpellier, France - Producing Phenolipids, September 2011 – March 2012
103rd AOCS Annual Meeting & Expo, Long Beach, California, USA, April 29 – May 2, 2012 - Phenolipids asantioxidants in emulsified systems and the effect of alkyl chain length (Ann-DoritMoltke Sørensen, Christelle Bayrasy, Mickäel Laguerre, Jérôme Lecomte,Pierre Villeneuve and Charlotte Jacobsen)
See AOCS 2012 abstract ADMS in the right column
Research stay at SINTEF,Trondheim, Norway - Intoduction to Oxygraph, June 2012
10th Euro Fed Lipid Congress,Cracow, Poland, September 23 -26, 2012 - Phenolipids as antioxidants inemulsified systems (Ann-Dorit Moltke Sørensen, Christelle Bayrasy,Mickäel Laguerre, Jérôme Lecomte, Pierre Villeneuve and Charlotte Jacobsen)
See EFL 2012 abstract ADMS in the right column
104th AOCS Annual Meeting & Expo, Montreal, Quebec, Canada, April 28 – May 1, 2013.
See AOCS 2013 abstract ADMS in the right column
Phenolipids as antioxidant in omega-3enriched food products (Ann-DoritMoltke Sørensen, MercedesAlemán, Erwann Durand, Pierre Villeneuve, Ricard Bou, Francesc Guardiola &Charlotte Jacobsen)
IFT-ISNFF ShortCourse, Chicago, Illinois, USA, July 12 - 13, 2013. Antioxidants: Fundamentals, Applications and Health Effects.Presentation: Delivery of antioxidants in bulk oil, food and emulsions (Ann-DoritMoltke Sørensen & Charlotte Jacobsen)
246th ACS National Meeting & Exposition, Indianapolis, Indiana, USA, September 8 – 12, 2013. Antioxidant efficacy of caffeates in emulsions andthe effect of tocopherols (Ann-Dorit Moltke Sørensen, MercedesAlemán, Erwann Durand, Pierre Villeneuve, Charlotte Jacobsen)
See ACS 2013 abstract ADMS in the right column
11th Euro Fed Lipid Congress, Antalya, Turkey, October 27 – 30, 2013. Caffeates as antioxidants in emulsions and theeffect of tocopherols (Ann-Dorit Moltke Sørensen, Erwann Durand, PierreVilleneuve, Charlotte Jacobsen)
See EFL 2013 abstract ADMS in the right column
105th AOCS Annual Meeting & Expo, San Antonio, Texas, USA, May 4 – 7, 2014. The degree oflipophilization affects antioxidative efficacy of ferulates in omega-3 enrichedmilk (Ann-Dorit Moltke Sørensen, Karina Sieron Lyneborg, PierreVilleneuve & Charlotte Jacobsen)
See AOCS 2014 abstract ADMS in the right column
Laguerre, M., Sørensen, A.-D.M., Bayrasy, C., Lecomte,
J., Jacobsen, C., Decker, E.A. & Villeneuve, P. Role of hydrophobicity on
antioxidant activity in lipid dispersions, From polar paradox to the cut-off
theory (Chapter 8:261-296). In: Lipid oxidation Challenges in food systems, Ed.
Logan, A., Nienaber, U. & Pan, X., AOCS press, Illinois, USA. 2013. ISBN:
978 0 9830791 6 3.
A.-D.M., Lyneborg, K.S., Villeneuve, P. & Jacobsen, C. Alkyl chain length impacts the antioxidative
effect of lipophilized ferulic acid in fish oil enriched milk. Journal of Functional
Foods, Available online
April 2014, DOI: 10.1016/j.jff.2014.04.008.
Alemán, M., Bou,
R., Guardiola, F., Durand, E., Villeneuve, P., Jacobsen, C. & Sørensen,
A.-D.M. Antioxidative effect of lipophilized caffeaic acid in fish oil enriched
mayonnaise and milk. Food Chemistry, 2015,
167, 236-244.
A.-D.M., Durand, E., Laguerre, M., Bayrasy, C., Lecomte, J., Villeneuve, P.
& Jacobsen, C. Antioxidant properties and efficacies of synthesized alkyl
caffeates, ferulates and coumarates. Journal of Agricultural and Food
Chemistry, Accepted December 2014.

Jacobsen, C.,
Sørensen, A.-D.M. Chapter 17: Antioxidants in emulsion systems. In: Handbook of
antioxidants in food preservation. Ed. Shahidi, F., Woodhead Publishing. In
press December 2014.
Effective start/end date01/07/201130/09/2014