Antioxidant stability of phenolic acids and their esters

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidant stability of phenolic acids and their esters

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Antioxidant stability of phenolic acids and their esters

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

27

Číslo periodika v rámci svazku

Sp.Iss. SI

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

000269005600016

EID výsledku v databázi Scopus

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