Czech J. Food Sci., 2010, 28(4):290-297 | DOI: 10.17221/114/2010-CJFS

Ability of phenolic acids to protect α-tocopherol

Zuzana Réblová, Petra Okrouhlá
Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect α-tocopherol was tested during the heating of sunflower oil on a hot plate set at 180°C and was compared with the ability of these phenolic acids to slow down the formation of polymerised triacylglycerols (TAG) in the same conditions. The half-life of α-tocopherol (calculated as the time needed for the α-tocopherol content to decrease to 50% of the original value) was extended significantly by gentisic, caffeic, and gallic acids (from 1.16 h to 1.77 h, 1.78 h, and 2.26 h, respectively), while the formation of polymerised TAG was slightly suppressed only by gallic acid.

Keywords: phenolic acids; frying; α-tocopherol; polymerised triacylglycerols

Published: August 31, 2010  Show citation

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Réblová Z, Okrouhlá P. Ability of phenolic acids to protect α-tocopherol. Czech J. Food Sci. 2010;28(4):290-297. doi: 10.17221/114/2010-CJFS.
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