About: Effect of temperature on the antioxidant activity of phenolic acids

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, using an Oxipres apparatus, at a temperature range of 90°C to 150°C. The antioxidant activity of all studied compounds decreased with increasing working temperature, whereas a linear relationship (P { 0.01) existed between temperature and the antioxidant activity in all cases. However, the relative rate of the antioxidant activity decrease with increasing temperature (i.e. in comparison with the activity at 90°C) was not the same for all studied phenolic acids. Easily oxidisable phenolic acids (i.e. gallic, gentisic, protocatechuic, and caffeic) showed a slower decrease in antioxidant activity with increasing temperature (in comparison with their activity at 90°C) than the less oxidisable ones (i.e. syringic, ferulic and sinapic acids, and especially vanillic acid). Consequently, only gallic, gentisic, protocatechuic, and caffeic acids showed a significant antioxidant activity at 150°C and vanillic acid was active only at 90°C. The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, using an Oxipres apparatus, at a temperature range of 90°C to 150°C. The antioxidant activity of all studied compounds decreased with increasing working temperature, whereas a linear relationship (P { 0.01) existed between temperature and the antioxidant activity in all cases. However, the relative rate of the antioxidant activity decrease with increasing temperature (i.e. in comparison with the activity at 90°C) was not the same for all studied phenolic acids. Easily oxidisable phenolic acids (i.e. gallic, gentisic, protocatechuic, and caffeic) showed a slower decrease in antioxidant activity with increasing temperature (in comparison with their activity at 90°C) than the less oxidisable ones (i.e. syringic, ferulic and sinapic acids, and especially vanillic acid). Consequently, only gallic, gentisic, protocatechuic, and caffeic acids showed a significant antioxidant activity at 150°C and vanillic acid was active only at 90°C. (en)
Title	Effect of temperature on the antioxidant activity of phenolic acids Effect of temperature on the antioxidant activity of phenolic acids (en)
skos:prefLabel	Effect of temperature on the antioxidant activity of phenolic acids Effect of temperature on the antioxidant activity of phenolic acids (en)
skos:notation	RIV/60461373:22330/12:43894783!RIV13-MSM-22330___
http://linked.open...avai/predkladatel	Fakulta potravinářské a biochemické technologie
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2013
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	133303
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/12:43894783
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Oxipres; oxidasability; pork lard; antioxidants (en)
http://linked.open.../riv/klicoveSlovo	antioxidants Oxipres oxidasability pork lard
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[CDDDBE30CA7B]
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	1 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	30
http://linked.open...iv/tvurceVysledku	Réblová, Zuzana
http://linked.open...ain/vavai/riv/wos	000302332400009
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
is http://linked.open...avai/riv/vysledek of	Effect of temperature on the antioxidant activity of phenolic acids

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