Ability of phenolic acids to protect α-tocopherol

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

Czech Journal of Food Sciences, 2010, vol. 28, issue 4, 290-297

Abstract: 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 (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:114-2010-cjfs

DOI: 10.17221/114/2010-CJFS

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