About: Ability of Phenolic Acids to Protect alpha-Tocopherol

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	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. 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. (en)
Title	Ability of Phenolic Acids to Protect alpha-Tocopherol Ability of Phenolic Acids to Protect alpha-Tocopherol (en)
skos:prefLabel	Ability of Phenolic Acids to Protect alpha-Tocopherol Ability of Phenolic Acids to Protect alpha-Tocopherol (en)
skos:notation	RIV/60461373:22330/10:00024354!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Réblová, Zuzana
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	245101
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024354
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	phenolic acids, frying (en)
http://linked.open.../riv/klicoveSlovo	phenolic acids frying
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[ACDB1BC55203]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	28
http://linked.open...iv/tvurceVysledku	Réblová, Zuzana Okrouhlá, Petra
http://linked.open...ain/vavai/riv/wos	000282056400006
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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