Radical Scavenging Activity and Performance of Novel Phenolic Antioxidants in Oils During Storage and Frying |
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Authors: | Yohann?Catel Felix?Aladedunye Email author" target="_blank">Roman?PrzybylskiEmail author |
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Affiliation: | (1) Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, AB, T1K 3M4, Canada; |
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Abstract: | Novel phenolic antioxidants: 2a (6′-hydroxy-2′,5′,7′,8′-tetramethylchroman-2′-yl)methyl 3-methoxy-4-hydroxycinnamate, 2b (6′-hydroxy-2′,5′,7′,8′-tetramethylchroman-2′-yl)methyl 3,5-dimethoxy-4-hydroxycinnamate, 2c (6′-hydroxy-2′,5′,7′,8′-tetramethylchroman-2′-yl)methyl 3,4-dihydroxycinnamate, and 3 (6-hydroxy-2,5,7,8-tetramethylchroman-2-yl)methyl (6′-hydroxy-2′,5′,7′,8′-tetramethylchroman-2′-carboxylate) have been prepared
in good yields and fully characterized by 1H and 13C NMR, and HRMS. Their radical scavenging activities have been evaluated by DPPH and ORAC assays. Each of the synthesized
antioxidants exhibited significantly higher radical scavenging activities than trolox and α-tocopherol. These novel antioxidants
efficiently protected canola oil triacylglycerides (CTG) during accelerated storage and frying. Compounds 2c and 3 were significantly more efficient than α-tocopherol protecting CTG under accelerated storage. All new antioxidants were more
efficient than α-tocopherol under frying conditions and present significantly higher thermal stability. |
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