Antioxidant Properties Of Blueberry Extract In Different Oleogel Systems

The oxidation properties of peanut oil and soybean oil oleogels (P00 and SOO), which were used to load acid or alkaline blueberry extracts (AC or AL) and resveratrol (R), were investigated. A chemical method was employed to assess the superimposed or synergistic antioxidant activities of resveratrol. We detected functional group changes in oleogels during the course of oxidation by nuclear magnetic resonance hydrogen spectroscopy (H-1 NMR) and identified a suitable base oil for AC, AL, and R. R and AC containing 235 mg/kg resveratrol could inhibit primary oxidation products. Soybean oil oleogel with resveratrol (SOOR, 0.001-0.063 mg/100 g) showed the best inhibition rate. Thiobarbituric acid (TBA) values showed that AC, AL, and R were more suitable for inhibiting the secondary oxidation products in POO from 0 to 30 days. Furthermore, we discovered additional esters, alcohols, and conjugated groups of primary oxidation products by analysing the functional group changes in SOO and POO.