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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.