Sporopollenin exine capsules (SpECs) derived from Lycopodium clavatum provide practical antioxidant properties by retarding rancidification of an ω-3 oil

In recent years the use of natural antioxidants in foodstuffs and personal care products has become increasingly important for consumers and therefore manufacturers. In this work, sporopollenin exine capsules (SpECs), extracted from spores of the common club moss Lycopodium clavatum L, have been shown to protect an ω-3 oil from oxidation caused by natural light or accelerated oxidation with UV irradiation. The mechanism of action has been shown to be principally by free radical quenching as opposed to light shielding, supported by evidence of similarity in levels of protection when the ratio of SpECs to oil was 0.2 % w/v compared with 50 % w/w. The antioxidant effect is not materially altered by the extraction process from the raw material and is clearly an inherent property of the sporopollenin contained in the spores of L. clavatum due to the accessible phenolic groups on the surface on the SpECs. These results provide promising evidence that SpECs could be useful as a bio-sourced antioxidant for protecting ω-3 oils and related oxidation-prone molecules