文章基本信息

标题：Ability of phenolic acids to protect α-tocopherol
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作者：Réblová Z. ; Okrouhlá P.
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2010
卷号：28
期号：4
页码：290-297
DOI：10.17221/114/2010-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect α-tocopherol was tested during the heating of sunflower oil on a hot plate set at 180°C and was compared with the ability of these phenolic acids to slow down the formation of polymerised triacylglycerols (TAG) in the same conditions. The half-life of α-tocopherol (calculated as the time needed for the α-tocopherol content to decrease to 50% of the original value) was extended significantly by gentisic, caffeic, and gallic acids (from 1.16 h to 1.77 h, 1.78 h, and 2.26 h, respectively), while the formation of polymerised TAG was slightly suppressed only by gallic acid.
关键词：phenolic acids; frying; α-tocopherol; polymerised triacylglycerols