Preparation and Characterization of Gallic Acid-phospholipid Complex and Its Effect on the Oxidative Stability of Walnut Oil
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Abstract:
Gallic acid possesses various biological activities; however, its poor lipid solubility limits its application. In this experiment, gallic acid and soy lecithin were used for the preparation of gallic acid-phospholipid complexes with the solvent evaporation method. The optimal conditions for the preparation of the gallic acid phospholipid complexes were optimized using one-factor experiments. The complexes were structurally characterized by ultraviolet absorption spectroscopy, infrared spectroscopy, and differential scanning calorimetry to verify their formation. The oil-water partition coefficients and the antioxidant properties were also measured. The optimal preparation process was as follows: using anhydrous ethanol as the solvent, a gallic acid concentration of 1 mg/mL, a molar feeding ratio of gallic acid to phospholipids of 1:4, and constant temperature stirring at 45 ℃ for 2 h. The average composite rate of the gallic acid-phospholipid complex prepared by this method was 94.65%. The oil-water partition coefficient of the gallic acid-phospholipid complex significantly improved, exhibiting favorable in vitro antioxidant activity that did not significantly differ from that of gallic acid alone. Accelerated oxidation experiments were performed on walnut oil using the gallic acid-phospholipid complex to determine the effect of the complex on the oxidative stability of walnut oil. The results showed that the gallic acid-phospholipid complex could effectively inhibit the oxidation of walnut oil, exhibiting a significantly superior antioxidant effect compared to gallic acid within 12 d (P<0.05). The gallic acid-phospholipid complex prepared in this study had a high composite rate, favorable fat solubility and antioxidant activity, and could effectively improve the oxidative stability of walnut oil.
