Antioxidant activity of rapeseed phenolics and their interactions with tocopherols during lipid oxidation |
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Authors: | U Thiyam H Stöckmann K Schwarz |
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Affiliation: | (1) Institute of Human Nutrition and Food Science, Christian-Albrechts University Kiel, Heinrich Hecht Platz 10, 24118 Kiel, Germany |
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Abstract: | Commercial rapeseed press cakes are rich sources of phenolic compounds, namely, sinapic acid derivatives, which can be extracted
as free sinapic acid and its bound forms (such as sinapine, the choline ester of sinapic acid). Fractionated rapeseed extracts
rich in sinapic acid and sinapine were compared for their capacity to inhibit the formation of lipid oxidation products. Oxidation
at 40°C was monitored by the formation of hydroperoxides (indicating primary oxidation products) and propanal (secondary oxidation
products). The 70% methanolic extract of rapeseed meal, added as an equivalent of 500 μmol/kg oil (based on sinapic acid equivalent
for sinapic acid-rich extracts or sinapine equivalent for sinapinerich extracts) showed good antioxidative activity compared
with the addition of 500 μmol/kg oil sinapic acid. Apart from this, the interaction between a mixture of α-/γ-tocopherol and
sinapic acid was investigated using response surface methodology for the experimental design. The experiments indicated that
the addition of sinapic acid (concentration dependent) caused inhibition of peroxide formation, complementing further lower
endogenous tocopherol concentration in oils.
This paper was initially presented at the 95th AOCS Annual Meeting and Expo in Cincinnati, Ohio, May 1–4, 2004. |
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Keywords: | Rapeseed meal response surface methodology sinapic acid sinapine |
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