文章基本信息

标题：Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils
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作者：Réblová Z. ; Fišnar J. ; Tichovská D. 等
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：2012
卷号：30
期号：4
页码：351-357
DOI：10.17221/174/2011-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-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 heating of rapeseed, olive and soybean oils on a hot plate set at 180°C. In all the studied conditions, a-tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of a-tocopherol (calculated as the time needed for the a-tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect a-tocopherol in bulk oils does not markedly depend on the experimental conditions as is seen in antioxidant activity, i.e. in the ability of antioxidants to protect fatty acids.
关键词：vitamin E; lipid oxidantion; antioxidants; frying