Thermal stability of antioxidants obtained from wood and industrial wastes

被引：25

作者：

Cruz, J. M.

Conde, E.

Dominguez, H.

Parajo, J. C.

机构：

[1] Univ Vigo, Dept Enxeneria Quim, As Lagoas 32004, Ourense, Spain

[2] Univ Santiago de Compostela, Fac Farm, Dept Quim Analit Nutr & Bromatol, Area Nutr & Bromatol, Santiago De Compostela, Spain

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 03期

关键词：

antioxidants; ethyl acetate extraction; Eucalyptus wood; hydrolysates; red grape pomace; thermal stability;

D O I：

10.1016/j.foodchem.2005.11.012

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The thermal stability of two synthetic food antioxidants (BHA and BHT) and three biomass-derived fractions with antioxidant activity (ethyl acetate soluble-fraction from Eucalyptus globulus acid hydrolysates, ethyl acetate soluble-fraction of autohydrolysis liquors from red grape pomace after fermentation and distillation and washing water of the same feedstock) were assessed. In the case of BHA and BHT, the non-volatile fraction and the antioxidant activity were measured at 100, 150 or 200 degrees C in assays lasting up to 120 min. In the case of biomass-derived fractions, the percentage of recovered phenolics in solid phase was also determined. The susceptibility of synthetic antioxidants towards volatilisation was higher than those of biomass-derived fractions, which also showed a remarkable ability to retain antioxidant activity after heating. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：1059 / 1064

页数：6

共 15 条

[1] IDENTIFICATION OF AROMATIC MONOMERS IN STEAM-EXPLODED POPLAR AND THEIR INFLUENCES ON ETHANOL FERMENTATION BY SACCHAROMYCES-CEREVISIAE [J].