Antioxidant activity and mechanism of action of phycocyanin in bulk sunflower oil and respective oil-in-water emulsion
This study compared the inhibitory mechanism of phycocyanin in sunflower oil with its activity in a sunflower oil-in-water emulsion. Additionally, the impact of lecithin on the inhibitory mechanism of phycocyanin in sunflower oil was evaluated. A sigmoidal model effectively described the oxidation k...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000127 |
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| author | Elham Ehsandoost Mohammad Hadi Eskandari Malihe Keramat Mohammad-Taghi Golmakani |
| author_facet | Elham Ehsandoost Mohammad Hadi Eskandari Malihe Keramat Mohammad-Taghi Golmakani |
| author_sort | Elham Ehsandoost |
| collection | DOAJ |
| description | This study compared the inhibitory mechanism of phycocyanin in sunflower oil with its activity in a sunflower oil-in-water emulsion. Additionally, the impact of lecithin on the inhibitory mechanism of phycocyanin in sunflower oil was evaluated. A sigmoidal model effectively described the oxidation kinetics. In both sunflower oil and sunflower oil-in-water emulsion, phycocyanin pro-oxidatively attacked lipid hydroperoxides besides inhibiting lipid hydroperoxides. The antioxidant activity of sunflower oil containing phycocyanin and lecithin was 2.2-fold greater than that of sunflower oil containing lecithin alone. The addition of lecithin enhanced the interfacial activity of phycocyanin and altered its hydrogen donating and electron transfer mechanisms. Also, by comparing the reverse micelles size samples of sunflower oil samples containing lecithin, we discovered that lecithin can enhance the potency of phycocyanin by boosting the ability of reverse micelles to incorporate lipid hydroperoxides within their structure. |
| format | Article |
| id | doaj-art-5ea9e898589a4dabbab77265e87da408 |
| institution | OA Journals |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-5ea9e898589a4dabbab77265e87da4082025-08-20T02:06:30ZengElsevierCurrent Research in Food Science2665-92712025-01-011010098110.1016/j.crfs.2025.100981Antioxidant activity and mechanism of action of phycocyanin in bulk sunflower oil and respective oil-in-water emulsionElham Ehsandoost0Mohammad Hadi Eskandari1Malihe Keramat2Mohammad-Taghi Golmakani3Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; Corresponding author.Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, IranDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; Corresponding author.This study compared the inhibitory mechanism of phycocyanin in sunflower oil with its activity in a sunflower oil-in-water emulsion. Additionally, the impact of lecithin on the inhibitory mechanism of phycocyanin in sunflower oil was evaluated. A sigmoidal model effectively described the oxidation kinetics. In both sunflower oil and sunflower oil-in-water emulsion, phycocyanin pro-oxidatively attacked lipid hydroperoxides besides inhibiting lipid hydroperoxides. The antioxidant activity of sunflower oil containing phycocyanin and lecithin was 2.2-fold greater than that of sunflower oil containing lecithin alone. The addition of lecithin enhanced the interfacial activity of phycocyanin and altered its hydrogen donating and electron transfer mechanisms. Also, by comparing the reverse micelles size samples of sunflower oil samples containing lecithin, we discovered that lecithin can enhance the potency of phycocyanin by boosting the ability of reverse micelles to incorporate lipid hydroperoxides within their structure.http://www.sciencedirect.com/science/article/pii/S2665927125000127Interfacial activityKinetic parametersLecithinPhycocyanin |
| spellingShingle | Elham Ehsandoost Mohammad Hadi Eskandari Malihe Keramat Mohammad-Taghi Golmakani Antioxidant activity and mechanism of action of phycocyanin in bulk sunflower oil and respective oil-in-water emulsion Current Research in Food Science Interfacial activity Kinetic parameters Lecithin Phycocyanin |
| title | Antioxidant activity and mechanism of action of phycocyanin in bulk sunflower oil and respective oil-in-water emulsion |
| title_full | Antioxidant activity and mechanism of action of phycocyanin in bulk sunflower oil and respective oil-in-water emulsion |
| title_fullStr | Antioxidant activity and mechanism of action of phycocyanin in bulk sunflower oil and respective oil-in-water emulsion |
| title_full_unstemmed | Antioxidant activity and mechanism of action of phycocyanin in bulk sunflower oil and respective oil-in-water emulsion |
| title_short | Antioxidant activity and mechanism of action of phycocyanin in bulk sunflower oil and respective oil-in-water emulsion |
| title_sort | antioxidant activity and mechanism of action of phycocyanin in bulk sunflower oil and respective oil in water emulsion |
| topic | Interfacial activity Kinetic parameters Lecithin Phycocyanin |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125000127 |
| work_keys_str_mv | AT elhamehsandoost antioxidantactivityandmechanismofactionofphycocyanininbulksunfloweroilandrespectiveoilinwateremulsion AT mohammadhadieskandari antioxidantactivityandmechanismofactionofphycocyanininbulksunfloweroilandrespectiveoilinwateremulsion AT malihekeramat antioxidantactivityandmechanismofactionofphycocyanininbulksunfloweroilandrespectiveoilinwateremulsion AT mohammadtaghigolmakani antioxidantactivityandmechanismofactionofphycocyanininbulksunfloweroilandrespectiveoilinwateremulsion |