| Literature DB >> 30263447 |
Mun Yhung Jung1, Dong-Seong Choi1.
Abstract
The comparative protective effects of gallic acid with well-known synthetic antioxidants (tert-butylhydroquinone, butylated hydroxylanisole, propylgallate) on the thermal oxidations of corn and soybean oils during heating for 8 h at 180°C were studied. The quantitative effects of gallic acid at three different concentrations on the time-course thermal oxidations in the two different vegetable oils were also studied for a prolonged heating of 6 days at 180°C. Gallic acid at 200 ppm exhibited higher protective activity than the synthetic antioxidants at the same concentration. Gallic acid also exhibited persistently strong protective activity, in a concentration dependent manner, on the changes in oxidation indices in corn and soybean oils throughout the prolonged heating period (6 days) at 180°C. The present results clearly suggested that gallic acid would be a potential natural substitute of synthetic antioxidants for the protection of vegetable oils during high temperature heating.Entities:
Keywords: frying temperature; gallic acid; synthetic antioxidants; thermal oxidation; vegetable oil
Year: 2016 PMID： 30263447 PMCID： PMC6049252 DOI： 10.1007/s10068-016-0243-z
Source DB: PubMed Journal: Food Sci Biotechnol ISSN： 1226-7708 Impact factor: 2.391