Alkylresorcinols (ARs) are a naturally occurring homologous series of phenolipids extracted from rye bran which have previously shown antioxidant activity in lipid-containing foods. This study extends previous work to consider their use in low-moisture foods using crackers as a model system. ARs (153 μmol) were capable of inhibiting lipid oxidation reactions based on the delayed generation of lipid hydroperoxides and headspace hexanal compared to a control treatment and were more effective than α-tocopherol which displayed prooxidant behavior. The antioxidant activity of ARs was observed to increase as a function of increasing alkyl chain length, with optimum activity at an alkyl chain length of C23:0; however, ARs were lost at a rate independent of alkyl chain length. A mixture of ARs displayed comparable antioxidant activity to the C23:0 and C25:0 homologs, all of which exerted stronger activity than butylated hydroxytoluene providing an effective alternative to synthetic antioxidants. These findings suggest that ARs are effective antioxidants in low-moisture foods likely because of their hydrophobicity, which allowed them to localize in the lipid phase, the purported site of lipid oxidation in the model cracker system.
All Science Journal Classification (ASJC) codes
- Food Science