Thermal stability of antioxidants obtained from wood and industrial wastes |
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| Authors: | J.M. Cruz,E. Conde,H. Domí nguez,J.C. Parajó |
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| Affiliation: | 1. Departamento de Enxeñería Química, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain;2. Área de Nutrición y Bromatología, Departamento de Química Analítica Nutrición y Bromatología, Facultad de Farmacia, Universidad de Santiago de Compostela, 15782 Santiago de Compostela – La Coruña, Spain |
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| Abstract: | The thermal stability of two synthetic food antioxidants (BHA and BHT) and three biomass-derived fractions with antioxidant activity (ethyl acetate soluble-fraction from Eucalyptus globulus acid hydrolysates, ethyl acetate soluble-fraction of autohydrolysis liquors from red grape pomace after fermentation and distillation and washing water of the same feedstock) were assessed. In the case of BHA and BHT, the non-volatile fraction and the antioxidant activity were measured at 100, 150 or 200 °C in assays lasting up to 120 min. In the case of biomass-derived fractions, the percentage of recovered phenolics in solid phase was also determined. The susceptibility of synthetic antioxidants towards volatilisation was higher than those of biomass-derived fractions, which also showed a remarkable ability to retain antioxidant activity after heating. |
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| Keywords: | Antioxidants Ethyl acetate extraction Eucalyptus wood Hydrolysates Red grape pomace Thermal stability |
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