Assessment of antioxidant activity and kinetic oxidative parameters of syringic acid and gallic acid in sunflower oil
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Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
The performance of antioxidants depends on different factors, including chemical structure, interaction with oxidative environment, hydrophobicity and thermal conditions of the oil, and due to behavioral complexities, their results are unpredictable in oil systems. Therefore, gallic acid and syringic acid antioxidant activity were evaluated by DPPH assay, its oxidative stability by Rancimat and fatty acids profile of sunflower oil using GC-MS. In oven test, sunflower oil without antioxidants was monitored in presence of four levels of syringic acid and gallic acid (200, 400, 800 and 1600 ppm) at 110 and 120 °C. Sampling was carried out at continuous time intervals and the induction period of hydroperoxides, conjugated dienes and trienes formation was determined. The results showed the fatty acid structure of sunflower oil consisted mainly of unsaturated fatty acids (especially linoleic acid, C18:2 ω3) and saturation ones (especially palmitic acid, C16:0), respectively. The results of oxidative parameters showed that both antioxidants increased the stability of sunflower oil compared to the control sample, and the antioxidant activity of gallic acid was significantly higher in both temperatures than syringic acid and synthetic antioxidant, BHT. Also, with increasing temperature, the stabilization factor (F) and antioxidant activity (A) of gallic acid in the most treatments had significantly lower reduction than that of syringic acid, which is due to the higher carry-through property of gallic acid. In general, gallic acid and syringic acid have high potential for enhancing the oxidative stability of edible oils and can be used as a substitute for synthetic antioxidants.
Language:
Persian
Published:
Food Science and Technology, Volume:15 Issue: 10, 2018
Pages:
1 to 14
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