Comparison of antioxidant capacity of 4-vinylguaiacol with catechin and ferulic acid in oil-in-water emulsion
| Autor: | Jung-Ah Shin, Soon Taek Hong, Sang-Hwa Jeong, Cai-Hua Jia, Ki-Teak Lee |
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| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Antioxidant Decarboxylation Chemistry medicine.medical_treatment Catechin 04 agricultural and veterinary sciences Conjugated system 040401 food science 01 natural sciences Applied Microbiology and Biotechnology Article Ferulic acid Antioxidant capacity chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Emulsion medicine Food science Peroxide value Food Science Biotechnology |
| Zdroj: | Food science and biotechnology. 28(1) |
| ISSN: | 2092-6456 |
| Popis: | The product of ferulic acid decarboxylation, 4-vinylguaiacol (4-VG), is an important antioxidant and is reported to have an antioxidant capacity comparable to α-tocopherol. In this study, evaluation on antioxidant capacities of ferulic acid, catechin, and 4-VG was performed when 200 ppm of each compound was added in a 10% O/W emulsion for 50 days. Peroxide value (POV) results of the O/W emulsion containing 4-VG were noteworthy. The POV was 1.9 meq/L of emulsion after 29 days, which was no different to the initial value (day 0). Even when the oxidation was allowed to advance to day 50, the POV remained at 2.2 meq/L of emulsion, representing only a tiny increase relative to the initial value on day 0. (1)H-NMR results also showed that the lowest conjugated forms and no aldehydes were detected in emulsion of 4-VG stored for 50 days, proving the excellent antioxidant capacity in the O/W emulsion. |
| Databáze: | OpenAIRE |
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