"Ability of Phenolic Acids to Protect alpha-Tocopherol" . "28" . "phenolic acids, frying"@en . "Okrouhl\u00E1, Petra" . "1"^^ . "Z(MSM6046137305)" . . "R\u00E9blov\u00E1, Zuzana" . "8"^^ . . "Czech Journal of Food Sciences" . . "The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect \u03B1-tocopherol was tested during the heating of sunflower oil on a hot plate set at 180\u00B0C 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 \u03B1-tocopherol (calculated as the time needed for the \u03B1-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." . "Ability of Phenolic Acids to Protect alpha-Tocopherol" . "Ability of Phenolic Acids to Protect alpha-Tocopherol"@en . "RIV/60461373:22330/10:00024354!RIV11-MSM-22330___" . . "2"^^ . "CZ - \u010Cesk\u00E1 republika" . "The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect \u03B1-tocopherol was tested during the heating of sunflower oil on a hot plate set at 180\u00B0C 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 \u03B1-tocopherol (calculated as the time needed for the \u03B1-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 . "4" . . "1212-1800" . . . "[ACDB1BC55203]" . . . "000282056400006" . . . "22330" . "RIV/60461373:22330/10:00024354" . "Ability of Phenolic Acids to Protect alpha-Tocopherol"@en . . . "245101" . .