Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat

Food Science & Nutrition

Reza Farhoosh¹  Reza Farahmandfar²  Maryam Asnaashari² 

[1] Department of Food Science and Technology Ferdowsi University of Mashhad (FUM) Mashhad Iran;Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University (SANRU) Sari Iran;

关键词: antioxidant activity;    gallic acid;    kilka oil;    kinetic;    methyl gallate;    rancimat;   

DOI  :  10.1002/fsn3.1264

来源: DOAJ

【 摘 要 】

Abstract Kinetic analysis of gallic acid and methyl gallate in purified Kilka oil was studied in the concentration, range 200–1600 ppm, during autooxidation in Rancimat test at 60°C. The stabilization factor (F), the oxidation rate ratio (ORR), the activity (A), and the mean rate of antioxidant consumption (Winh) were determined. The scavenging activity of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radicals decreased in the order gallic acid > methyl gallate > α‐tocopherol > BHT as observed in Kilka oil. There were no significant differences between the effectiveness and strength and activity of gallic acid and methyl gallate at concentrations 200, 400, and 800 ppm. However, above 800 ppm, the activity of methyl gallate became higher than gallic acid, because methyl gallate despite gallic acid did not participate in any chain propagation reactions.

【 授权许可】

Unknown