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Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability
- Szydłowska-Czerniak, Aleksandra, Rabiej, Dobrochna, Kyselka, Jan, Dragoun, Miroslav, Filip, Vladimír
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 193-198
- 2,2-diphenyl-1-picrylhydrazyl, Gram-negative bacteria, Gram-positive bacteria, antioxidant activity, antioxidants, caffeic acid, esters, lipids, oxidative stability, rapeseed oil, yeasts
- Octyl esters of sinapic, ferulic and caffeic acids added to refined rapeseed oil in the concentration range between 0.005 and 0.9% were studied as a potential antioxidants soluble in fats. The effect of octyl esters addition on oxidative stability of rapeseed oil was evaluated by the Rancimat method, and a positive linear correlations (r = 0.8993–0.9546) between the induction times (IP) and phenolipids concentrations were found. Moreover, radical-scavenging capacity of oils with lipophilized phenolic acids was evaluated against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. The fortified rapeseed oils revealed higher antioxidant capacity (DPPH = 361–15191 μmol Trolox (TE)/100 g) and an increase in oxidative stability (IP = 4.0–12.5 h) in comparison with the refined rapeseed oil (DPPH = 334 μmol TE/100 g and IP = 3.9 h). Protection factors (1.03–3.21) for the enriched rapeseed oils indicate an antioxidant activity of the synthesized phenolipids.Moreover, a new antioxidant - octyl sinapate inhibits the growth of yeast, Gram-positive bacteria and Gram-negative bacteria, whereas this ester has not anti-mould properties.