Clove Oil Protects β-Carotene in Oil-in-Water Emulsion against Photodegradation
Source abstract
Abstract
β-Carotene degrades rapidly in a 2% oil-in-water emulsion, made from food-grade soy oil with 7.4 mg β-carotene/mL oil, during storage and when exposed to light. Added clove oil (2.0, 4.0, or 8.0 µL/mL of emulsion) protects against the photodegradation of β-carotene, regardless of the ratio between clove oil and β-carotene in the concentration range studied, suggesting that the regeneration of β-carotene is caused by eugenol, the principal plant phenol of clove oil to occur in the oil-water interface. Therefore, clove oil in low concentrations may find use as a natural protectant of provitamin A in enriched foods during retail display.
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Research context
OpenAlex topics: Antioxidant Activity and Oxidative Stress · Effects and risks of endocrine disrupting chemicals
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Chemistry, Renmin University of China, Beijing 100872, China
Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
Funding
National Natural Science Foundation of China
References (19)
Show source-provided references
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