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Radical Scavenging Activity and Performance of Novel Phenolic Antioxidants in Oils During Storage and Frying
Author(s) -
Catel Yohann,
Aladedunye Felix,
Przybylski Roman
Publication year - 2012
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-011-1889-6
Subject(s) - chemistry , trolox , scavenging , antioxidant , tocopherol , dpph , organic chemistry , food science , vitamin e
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 1 H and 13 C 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.