Antioxidant stability of phenolic acids and their esters
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022250" target="_blank" >RIV/60461373:22330/09:00022250 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Antioxidant stability of phenolic acids and their esters
Original language description
Natural antioxidants found in plants play an important role in food and cosmetics because there is a trend to use this type of antioxidants. Phenolic acids (hydroxy derivatives of benzoic and cinnamic acids) are well soluble in various systems containingwater, however, in bulk oils are limited soluble. Esters of phenolic acids are suitable antioxidants for bulk oil systems. The oxidative stability of the bulk oil systems with selected phenolic acids and their esters was determined by method Rancimat and Oxidgraph and compared with -tocopherol and butylhydroxytoluene (BHT). The antioxidant activity of gentisic acid, caffeic acid and methyl caffeate is the highest and generally inversely proportional to redox potential of phenolic acids.
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Science
ISSN
1212-1800
e-ISSN
—
Volume of the periodical
27
Issue of the periodical within the volume
Sp.Iss. SI
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
4
Pages from-to
—
UT code for WoS article
000269005600016
EID of the result in the Scopus database
—