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Antioxidant potential of 5-n-pentadecylresorcinol

Author:
Winata, A., Lorenz, K.
Source:
Journal of food processing and preservation 1996 v.20 no.5 pp. 417-429
ISSN:
0145-8892
Subject:
alkylresorcinols, antioxidants, bioassays, corn oil, olive oil, safflower oil, lipid peroxidation, peroxide value, grain products
Abstract:
The antioxidant potential of 5-n-pentadecylresorcinol was determined with five different oils. Alkylresorcinol (AR) was added at 0.025%, 0.050% and 0.075%, respectively. For comparison, 0.01% butylated hydroxyanisole (BHA) was used as antioxidant. Oils were incubated at 10, 25 and 40C. Peroxide values were determined at different time intervals. Accelerated tests using a pro-oxidant were also conducted with each oil. AR was shown to slow oxidative rancidity of the oils. The ability of AR to slow lipid oxidation in cereal products was also studied. Wheat bran, rye bran and whole grain millet meal were treated with 0.050% and 0.075% AR and BHA, respectively, and stored at 40C. Peroxide values were determined at different time intervals. AR was shown to slow lipid oxidation in cereal products.
Agid:
1413809