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Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894784" target="_blank" >RIV/60461373:22330/12:43894784 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils

  • Original language description

    The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present alfa-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240°C, and during the heatingof rapeseed, olive and soybean oils on a hot plate set at 180°C. In all the studied conditions, alfa -tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of alfa -tocopherol (calculated as the time needed for the alfa -tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect alfa -tocopherol in bulk oils does not markedly depend on the experimental conditions as is seen inantioxidant activity, i.e. in the ability of antioxidants to protect fatty 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

    2012

  • 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 Sciences

  • ISSN

    1212-1800

  • e-ISSN

  • Volume of the periodical

    30

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    7

  • Pages from-to

    351-357

  • UT code for WoS article

    000305795800009

  • EID of the result in the Scopus database