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Effect of poplar-type propolis on oxidative stability and rheological properties of O/W emulsions

2018Journal article Restricted access
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dc.contributor.authorEL-GEUNDOUZ, Soukaina
dc.contributor.authorAAZZA, Smail
dc.contributor.authorLyoussi, Badiaa
dc.contributor.authorMAJDOUB, Nesrine
dc.contributor.authorBankova, Vassya
dc.contributor.authorPopova, Milena
dc.contributor.authorRaposo, Sara
dc.contributor.authorAntunes, Maria Dulce
dc.contributor.authorMiguel, Maria
dc.date.accessioned2019-03-07T11:59:43Z
dc.date.available2019-03-07T11:59:43Z
dc.date.issued2018
dc.description.abstractPropolis is known to possess antioxidant activity. However, there is no information on this activity in emulsions O/W. The protective effect of propolis on the oxidation and rheological properties of emulsions O/W containing wheat germ and almond oils was evaluated. Emulsions O/W were prepared with different concentration of propolis extract, almond oil and wheat germ oil. All emulsions physically stable without phase separation were stored at 37 °C for 9 weeks. Chemical composition of propolis was established by Gas chromatography coupled to mass spectrometry. Rheological characterization of different emulsions was performed evaluating consistency index and flow behavior index. The oxidation was monitored by measuring the lipid hydroperoxides and thiobarbituric acid-reactive substances (TBARS) methods. Flavonoids, phenolic acid esters, and aromatic acids were the main groups of compounds found in propolis. The results showed that popolis was good antioxidant in the concentration of 0.02 and 0.04% when lipid phase was constituted by almond oil. The rheological behavior is typical of a non-Newtonian fluid, being almond oil more adequate for having a higher stable O/W emulsion.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.jsps.2018.05.017pt_PT
dc.identifier.issn1319-0164
dc.identifier.urihttp://hdl.handle.net/10400.1/12400
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S131901641830118X?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEmulsionpt_PT
dc.subjectFlavonoidspt_PT
dc.subjectPhenolic acid esterspt_PT
dc.subjectAlmond oilpt_PT
dc.subjectWheat germ oilpt_PT
dc.subjectNatural antioxidantpt_PT
dc.titleEffect of poplar-type propolis on oxidative stability and rheological properties of O/W emulsionspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIA%2F04325%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMAR%2F00350%2F2013/PT
oaire.citation.endPage1082pt_PT
oaire.citation.issue8pt_PT
oaire.citation.startPage1073pt_PT
oaire.citation.titleSaudi Pharmaceutical Journalpt_PT
oaire.citation.volume26pt_PT
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameEl-Guendouz
person.familyNameAAZZA
person.familyNameMAJDOUB
person.familyNameRaposo
person.familyNameAntunes
person.familyNameMiguel
person.givenNameSoukaina
person.givenNameSmail
person.givenNameNesrine
person.givenNameSara
person.givenNameMaria Dulce
person.givenNameMaria da Graça
person.identifierhttps://scholar.google.com/citations?user=CYBI8q8AAAAJ&hl=fr
person.identifier1426445
person.identifier177556
person.identifier.ciencia-id3E11-53A1-4D90
person.identifier.ciencia-idE416-77DF-6A97
person.identifier.ciencia-idF010-54F2-9E30
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.orcid0000-0002-3341-9452
person.identifier.orcid0000-0002-9339-8999
person.identifier.orcid0000-0001-8298-0708
person.identifier.orcid0000-0001-5344-7349
person.identifier.orcid0000-0002-8913-6136
person.identifier.orcid0000-0003-2507-4228
person.identifier.ridL-7630-2017
person.identifier.ridL-3673-2013
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id57190122389
person.identifier.scopus-author-id51664684500
person.identifier.scopus-author-id7801639810
person.identifier.scopus-author-id7102645075
person.identifier.scopus-author-id35562054500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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