Effect of temperature on the antioxidant activity of phenolic acids

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894783" target="_blank" >RIV/60461373:22330/12:43894783 - 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

Effect of temperature on the antioxidant activity of phenolic acids

Popis výsledku v původním jazyce

The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, using an Oxipres apparatus, at a temperature range of 90°C to 150°C. The antioxidant activity of all studied compounds decreased with increasing working temperature, whereas a linear relationship (P { 0.01) existed between temperature and the antioxidant activity in all cases. However, the relative rate of theantioxidant activity decrease with increasing temperature (i.e. in comparison with the activity at 90°C) was not the same for all studied phenolic acids. Easily oxidisable phenolic acids (i.e. gallic, gentisic, protocatechuic, and caffeic) showed a slower decrease in antioxidant activity with increasing temperature (in comparison with their activity at 90°C) than the less oxidisable ones (i.e. syringic, ferulic and sinapic acids, and especially vanillic acid). Consequently, only gallic,

Název v anglickém jazyce

Effect of temperature on the antioxidant activity of phenolic acids

Popis výsledku anglicky

The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, using an Oxipres apparatus, at a temperature range of 90°C to 150°C. The antioxidant activity of all studied compounds decreased with increasing working temperature, whereas a linear relationship (P { 0.01) existed between temperature and the antioxidant activity in all cases. However, the relative rate of theantioxidant activity decrease with increasing temperature (i.e. in comparison with the activity at 90°C) was not the same for all studied phenolic acids. Easily oxidisable phenolic acids (i.e. gallic, gentisic, protocatechuic, and caffeic) showed a slower decrease in antioxidant activity with increasing temperature (in comparison with their activity at 90°C) than the less oxidisable ones (i.e. syringic, ferulic and sinapic acids, and especially vanillic acid). Consequently, only gallic,

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

2012

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

30

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

171-177

Kód UT WoS článku

000302332400009

EID výsledku v databázi Scopus

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