About: Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils

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About: Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present alfa-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240°C, and during the heating of rapeseed, olive and soybean oils on a hot plate set at 180°C. In all the studied conditions, alfa -tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of alfa -tocopherol (calculated as the time needed for the alfa -tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect alfa -tocopherol in bulk oils does not markedly depend on the experimental conditions as is seen in antioxidant activity, i.e. in the ability of antioxidants to protect fatty acids. The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present alfa-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240°C, and during the heating of rapeseed, olive and soybean oils on a hot plate set at 180°C. In all the studied conditions, alfa -tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of alfa -tocopherol (calculated as the time needed for the alfa -tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect alfa -tocopherol in bulk oils does not markedly depend on the experimental conditions as is seen in antioxidant activity, i.e. in the ability of antioxidants to protect fatty acids. (en)
Title	Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils (en)
skos:prefLabel	Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils Effect of temperature and oil composition on the ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils (en)
skos:notation	RIV/60461373:22330/12:43894784!RIV13-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	2013
http://linked.open...aciTvurceVysledku	Réblová, Zuzana Doležal, Marek Joudalová, Kristýna Fišnar, Jakub
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	133300
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/12:43894784
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	frying; antioxidants; lipid oxidation; vitamin E (en)
http://linked.open.../riv/klicoveSlovo	lipid oxidation antioxidants vitamin E frying
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[E6A30E2AE1BA]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	30
http://linked.open...iv/tvurceVysledku	Réblová, Zuzana Doležal, Marek Joudalová, Kristýna Fišnar, Jakub Tichovská, Dana
http://linked.open...ain/vavai/riv/wos	000305795800009
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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