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

Kód výsledku v 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>

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

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

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

351-357

Kód UT WoS článku

000305795800009

EID výsledku v databázi Scopus

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