Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22810/18:43916668

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Svazek periodika

96

Číslo periodika v rámci svazku

OCT 2018

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

193-198

Kód UT WoS článku

000440391700026

EID výsledku v databázi Scopus

2-s2.0-85047206259