文章基本信息

标题：Antioxidative Property of Acyl Ascorbate in Cookies Containing Iron
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作者：Yoshiyuki WATANABE ; Pramote KHUWIJITJARU ; Yoshie HAMAI 等
期刊名称：日本食品工学会誌
印刷版ISSN：1345-7942
电子版ISSN：1884-5924
出版年度：2016
卷号：17
期号：2
页码：77-81
DOI：10.11301/jsfe.17.77
语种：English
出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：Acyl ascorbates are ascorbic acid derivatives, which are possibly used as antioxidants in oil systems. The effect of stearoyl ascorbate at different amounts in model cookies containing iron, in terms of lipid autoxidation, was studied. A kinetic model describing the formation and degradation of lipid hydroperoxides (expressed as peroxide value) was developed to compare the antioxidant abilities. Results showed that addition of 25 mg of stearoyl ascorbate to 250 μL of soybean oil resulted in the longest induction time among the tested systems. Additionally, stearoyl ascorbate showed much higher antioxidant ability compared to palmitoyl and behenoyl ascorbates.
关键词：acyl ascorbate;cookies;iron;lipid oxidation;peroxide value