Effect of 5-caffeoylquinic acid on soybean oil oxidative stability

被引：12

作者：

Luzia, MR

DaPaixao, KCC

Marcilio, R

Trugo, LC

Quinteiro, LMC

DeMaria, CAB

机构：

[1] UNIRIO,INST BIOMED,DEPT PHYSIOL SCI,BR-20211040 RIO JANEIRO,BRAZIL

[2] UNIV FED RIO DE JANEIRO,INST CHEM,DEPT BIOCHEM,RIO JANEIRO,BRAZIL

[3] FED UNIV RIO DE JANEIRO,INST CHEM,DEPT CHEM,RIO JANEIRO,BRAZIL

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1997年 / 32卷 / 01期

关键词：

antioxidant activity; autoxidation; BHT; edible oil; phenolic compound;

D O I：

10.1046/j.1365-2621.1997.00370.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antioxidant activity of 5-caffeoylquinic acid (5CQA) at concentration ranges of 0.01-0.08% (w/w) was compared with 0.02% (w/w) butylated hydroxytoluene (BHT) in soybean oil. The oil was stored in air at 55 degrees C and monitored by peroxide and conjugated diene measurements. Both 0.01% and 0.02% 5-CQA showed lower peroxide values than BHT only on the first day. However, on days 1, 2, 3 and 4, 0.04% 5-CQA reduced the peroxide value to 68%, 47%, 45% and 90% of that observed with BHT. Use of 5-CQA appears to delay the formation of peroxides and up to 0.04% (w/w) its antioxidative action increases with concentration for up to 3 days.

引用

页码：15 / 19

页数：5

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