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Application of phenolipids to increase oxidative stability of n-3 polyunsaturated fatty acids emulsions

Grant number: 17/08066-1
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): April 01, 2018
Effective date (End): September 30, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Inar Castro Erger
Grantee:Tayse Ferreira Ferreira da Silveira
Home Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Associated scholarship(s):18/21638-7 - Lipophilization of phenolic compounds: optimization of synthesis conditions, antioxidant properties, and identification by LC-MS/MS, BE.EP.PD


N-3 fatty acids (n-3 FA) are polyunsaturated FA related to decreasing the risk of cardiovascular diseases (CVDs). Moreover, phytosterols (PS) have been associated to lowering cholesterol levels and may also play an important role in preventing CVDs. In this context, echium seed oil has received attention for its high content of n-3 FA. Given that CVDs are leading cause of death worldwide, the development of functional foods by combining n-3 FA-rich oils, such as echium oil, and PS represent an interesting alternative in terms of CVD prevention. However, due to its high susceptibility to oxidation, supplementation of food products with echium oil may be a challenge. In this context, emulsion-based systems added of antioxidants constitute an interesting alternative for food manufacturers to incorporate PS and n-3 FA rich oils into food products. On this basis, the use of natural antioxidants, such as phenolic compounds (PC), rather than synthetic ones, have become a strong tendency nowadays. Nonetheless, given the low solubility of phenolic compounds in lipid systems, lipophilization with alkyl chains is pointed out as an efficient manner to enhance solubility of PC in emulsion systems and increase their antioxidant activity. Given this, the aim of this research project is to develop a stable food emulsion containing echium oil and PS. The study will be divided into two steps: rutin, quercetin and sinapic acid will be studied regarding their lipophilization yield using different chain lengths and antioxidant activity of the phenolipid formed. Then, the phenolipids exhibiting higher antioxidant activity will be tested for toxicity and applied in emulsions containing echium oil, PS and examined for lipid oxidation markers under accelerated oxidation conditions. At the second step, a functional chocolate milk beverage containing echium oil and PS will be produced. The functional food will be subjected to oxidative stability tests before and after thermal treatment. Thus, we hope to demonstrate that lipophilization improves phenolic compounds antioxidant protection towards emulsions. Yet, we hope to show that by combining echium oil, a still underutilized oily seed with valuable FA composition, and phytosterols, it is possible to produce functional foods that may contribute to increase the omega-3 intake by population.

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Scientific publications (4)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
ROSCHEL, GABRIELA GRASSMANN; DA SILVEIRA, TAYSE FERREIRA FERREIRA; CAJAIBA, LETICIA MAEDA; FERRARI, ROSELI APARECIDA; CASTRO, INAR ALVES. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science, v. 86, n. 2, . (17/08066-1)
ROGERO, MARCELO M.; LEAO, MATHEUS DE C.; SANTANA, TAMIRES M.; PIMENTEL, MARIANA V. DE M. B.; CARLINI, GIOVANNA C. G.; SILVEIRA, TAYSE F. F. DA; GONCALVES, RENATA C.; CASTRO, INAR A.. Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19. Free Radical Biology and Medicine, v. 156, p. 190-199, . (13/07914-8, 19/24023-6, 17/08066-1)
GARCIA CARLINI, GIOVANNA CALIXTO; ROSCHEL, GABRIELA GRASSMANN; FERRARI, ROSELI APARECIDA; ALENCAR, SEVERINO MATHIAS; OTA, HELTON CHERUBIM; FERREIRA DA SILVEIRA, TAYSE FERREIRA; CASTRO, INAR ALVES. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction. Journal of Food Science, v. 86, n. 12, . (19/24023-6, 17/08066-1)
FERREIRA DA SILVEIRA, TAYSE FERREIRA; LAGUERRE, MICKAEL; BOURLIEU-LACANAL, CLAIRE; LECOMTE, JEROME; DURAND, ERWANN; FIGUEROA-ESPINOZA, MARIA CRUZ; BAREA, BRUNO; BAROUH, NATHALIE; CASTRO, INAR ALVES; VILLENEUVE, PIERRE. Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 141, . (18/21638-7, 17/08066-1)

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