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

Fish oil contain omga-3 PUFA due to the cntent of unsaturated lipids, the fish oil is easily oxidized. The oxidation and development of rancidity in fish oil can be inhibeted or delayed by the addition of antioxidants. Phenolics are compounds present in plants and are known to have good antioxidative properties. However, phenolics are primary water soluble antioxidants, and will in many food products (emulsions) be located in the water phase and not close to the interface where the oxidation is initiated. The lipophilicity of the phenolics can be modified by attaching a fatty acid to the phenolic compound (Phenolipids). This modification will change the location of the new phenolipid in emulsions, which may increase their antioxidant activity due to the location. The aim of the project are to evaluate the optimale chain lenght of the fatty acid attached to different phenolic in order to give optimale antioxidant activity in different food emulsion systems. Second aim of the project is to develope mathematically models, there can be use by the industry to predict the efficacy of the new synthesized phenolipids.
Activitites 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 as antioxidants in emulsified systems and the effect of alkyl chain length (Ann-Dorit Moltke Sørensen, Christelle Bayrasy, Mickäel Laguerre, Jérôme Lecomte, Pierre Villeneuve and Charlotte Jacobsen); Conference abstractResearch stay at SINTEF, Trondheim, Norway - Intoduction to Oxygraph, June 2012 0th Euro Fed Lipid Congress, Cracow, Poland, September 23 -26, 2012 - Phenolipids as antioxidants in emulsified systems (Ann-Dorit Moltke Sørensen, Christelle Bayrasy, Mickäel Laguerre, Jérôme Lecomte, Pierre Villeneuve and Charlotte Jacobsen).