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Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability
LWT - Food Science and Technology ( IF 6 ) Pub Date : 2018-05-14 , DOI: 10.1016/j.lwt.2018.05.033
Aleksandra Szydłowska-Czerniak , Dobrochna Rabiej , Jan Kyselka , Miroslav Dragoun , Vladimír Filip

Octyl esters of sinapic, ferulic and caffeic acids added to refined rapeseed oil in the concentration range between 0.005 and 0.9% were studied as a potential antioxidants soluble in fats. The effect of octyl esters addition on oxidative stability of rapeseed oil was evaluated by the Rancimat method, and a positive linear correlations (r = 0.8993–0.9546) between the induction times (IP) and phenolipids concentrations were found. Moreover, radical-scavenging capacity of oils with lipophilized phenolic acids was evaluated against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. The fortified rapeseed oils revealed higher antioxidant capacity (DPPH = 361–15191 μmol Trolox (TE)/100 g) and an increase in oxidative stability (IP = 4.0–12.5 h) in comparison with the refined rapeseed oil (DPPH = 334 μmol TE/100 g and IP = 3.9 h). Protection factors (1.03–3.21) for the enriched rapeseed oils indicate an antioxidant activity of the synthesized phenolipids.

Moreover, a new antioxidant - octyl sinapate inhibits the growth of yeast, Gram-positive bacteria and Gram-negative bacteria, whereas this ester has not anti-mould properties.



中文翻译:

酚酸辛酯对菜籽油稳定性的抗氧化作用

研究了添加到精制菜籽油中浓度为0.005%至0.9%的芥子酸,阿魏酸和咖啡酸辛酯作为潜在的抗氧化剂,可溶于脂肪。通过Rancimat方法评估了添加辛基酯对菜籽油氧化稳定性的影响,并且发现诱导时间(IP)和酚类脂类浓度之间存在正线性相关性(r = 0.8993–0.9546)。此外,评估了油与脂溶性酚酸的自由基清除能力,以对抗2,2-二苯基-1-吡啶并肼基(DPPH)自由基。与精制菜籽油(DPPH = 334μmolTE)相比,强化菜籽油具有更高的抗氧化能力(DPPH = 361–15191μmolTrolox(TE)/ 100 g)和氧化稳定性(IP = 4.0–12.5 h)的增加/ 100 g,IP = 3.9小时)。保护系数(1.03–3。

此外,一种新的抗氧化剂-辛基辛酸酯可抑制酵母菌,革兰氏阳性细菌和革兰氏阴性细菌的生长,而该酯则不具有抗霉菌特性。

更新日期:2018-05-14
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