Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43916668" target="_blank" >RIV/60461373:22330/18:43916668 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22810/18:43916668
Result on the web
<a href="http://dx.doi.org/10.1016/j.lwt.2018.05.033" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2018.05.033</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2018.05.033" target="_blank" >10.1016/j.lwt.2018.05.033</a>
Alternative languages
Result language
angličtina
Original language name
Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability
Original language description
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 pmol 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 mu mol 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.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT - Food Science and Technology
ISSN
0023-6438
e-ISSN
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Volume of the periodical
96
Issue of the periodical within the volume
OCT 2018
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
6
Pages from-to
193-198
UT code for WoS article
000440391700026
EID of the result in the Scopus database
2-s2.0-85047206259