Antioxidant Properties of Caffeic acid Phenethyl Ester and 4-Vinylcatechol in Stripped Soybean Oil
| Autor: | Ki-Teak Lee, Xiang-Yu Wang, Jin-Feng Qi, Cai-Hua Jia, Soon-Taek Hong |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
food.ingredient
Antioxidant Chemistry Decarboxylation medicine.medical_treatment education food and beverages 04 agricultural and veterinary sciences 040401 food science Soybean oil chemistry.chemical_compound 0404 agricultural biotechnology food Lipid oxidation Caffeic acid medicine Organic chemistry Peroxide value Hydrogen peroxide Caffeic acid phenethyl ester Food Science |
| Zdroj: | Journal of Food Science. 81:C35-C41 |
| ISSN: | 0022-1147 |
| DOI: | 10.1111/1750-3841.13160 |
| Popis: | Caffeic acid was used to synthesize 4-vinylcatechol (4-VC) by thermal decarboxylation and to prepare caffeic acid phenethyl ester (CAPE) by esterification reaction. The identities of synthesized products were confirmed by (1)H NMR. Antioxidative activities of 4-VC and CAPE were compared with α-tocopherol and BHT in stripped soybean oil at 60 °C under the dark. To evaluate the degrees of oxidation at different concentrations and combinations, peroxide value (PV) and (1)H NMR were performed. From the results of PV, the formation of primary oxidation products (i.e., hydroperoxides) in stripped soybean oil containing 200 ppm CAPE was the slowest. The relative oxidation degree of 200 ppm CAPE (9.5%) was lower than other samples on 9 d. Similar results were obtained by (1)H NMR analysis. After 15 d of storage, levels of conjugated diene forms and aldehydes of 200 ppm CAPE sample (57.3 and 0.9 mmol/mol oil) were also lower than other treatments. In addition, 4-VC and α-tocopherol were found to have a synergistic antioxidant effect. |
| Databáze: | OpenAIRE |
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