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Antioxidant Activity of Rapeseed Phenolics and Their Interactions with Tocopherols During Lipid Oxidation

Thiyam, U ; Stockmann, H ; Schwarz, K

Journal of the American Oil Chemists' Society, 2006-06, Vol.83 (6), p.523-528 [Periódico revisado por pares]

Berlin/Heidelberg: Springer‐Verlag

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  • Título:
    Antioxidant Activity of Rapeseed Phenolics and Their Interactions with Tocopherols During Lipid Oxidation
  • Autor: Thiyam, U ; Stockmann, H ; Schwarz, K
  • Assuntos: Amino acids ; antioxidant activity ; Antioxidants ; Biological and medical sciences ; By products ; Fat industries ; Food industries ; Food products ; Fundamental and applied biological sciences. Psychology ; lipid peroxidation ; Meals ; phenolic compounds ; rapeseed ; Rapeseed meal ; response surface methodology ; sinapic acid ; sinapine ; tocopherols
  • É parte de: Journal of the American Oil Chemists' Society, 2006-06, Vol.83 (6), p.523-528
  • Notas: This paper was initially presented at the 95th AOCS Annual Meeting and Expo in Cincinnati, Ohio, May 1–4, 2004.
  • Descrição: Commercial rapeseed press cakes are rich sources of phenolic compounds, namely, sinapic acid derivatives, which can be extracted as free sinapic acid and its bound forms (such as sinapine, the choline ester of sinapic acid). Fractionated rapeseed extracts rich in sinapic acid and sinapine were compared for their capacity to inhibit the formation of lipid oxidation products. Oxidation at 40°C was monitored by the formation of hydroperoxides (indicating primary oxidation products) and propanal (secondary oxidation products). The 70% methanolic extract of rapeseed meal, added as an equivalent of 500 μmol/kg oil (based on sinapic acid equivalent for sinapic acid‐rich extracts or sinapine equivalent for sinapinerich extracts) showed good antioxidative activity compared with the addition of 500 μmol/kg oil sinapic acid. Apart from this, the interaction between a mixture of α‐/γ‐tocopherol and sinapic acid was investigated using response surface methodology for the experimental design. The experiments indicated that the addition of sinapic acid (concentration dependent) caused inhibition of peroxide formation, complementing further lower endogenous tocopherol concentration in oils.
  • Editor: Berlin/Heidelberg: Springer‐Verlag
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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