Cut-off effect of radical TEMPO derivatives in olive oil-in-water emulsions

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• 作者：Amaia Lopez de Arbina^a ; Marcos Caroli Rezende^a ; Carolina Aliaga^a ; ^b ; ^{carolina.aliaga@usach.cl}
• 关键词：Oil-in-water emulsions ; TEMPO derivatives ; Reaction with Trolox ; Pyrene quenching ; Cut-off effect
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：342-346
• 全文大小：1050 K
• 卷排序：224

文摘

Three stable oil-in-water emulsions of different drop sizes were prepared. Radical-probe reactivities with Trolox and pyrene were evaluated in the emulsions. A cut-off effect was observed for the pyrene quenching by the amphiphobic probes. No cut-off effect was observed for the hydrogen-abstracting reaction with Trolox. A cut-off effect requires partitioning of reagents between distinct pseudophases.