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Effect of 5‐caffeoylquinic acid on soybean oil oxidative stability
Author(s) -
Luzia Magda R.,
Da Paixão Karla C. C.,
Marcílio Roberto,
Trugo Luiz C.,
Quinteiro Leila M. C.,
De Maria Carlos A. B.
Publication year - 1997
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1997.00370.x
Subject(s) - butylated hydroxytoluene , peroxide , peroxide value , chemistry , soybean oil , antioxidant , conjugated diene , food science , organic chemistry , monomer , polymer
The antioxidant activity of 5‐caffeoylquinic acid (5CQA) at concentration ranges of 0.01–0.08% (w/w) was compared with 0.02% (w/w) butylated hydroxytoluene (BHT) in soybean oil. The oil was stored in air at 55 °C and monitored by peroxide and conjugated diene measurements. Both 0.01% and 0.02% 5‐CQA showed lower peroxide values than BHT only on the first day. However, on days 1, 2, 3 and 4, 0.04% 5‐CQA reduced the peroxide value to 68%, 47%, 45% and 90% of that observed with BHT. Use of 5‐CQA appears to delay the formation of peroxides and up to 0.04% (w / w) its antioxidative action increases with concentration for up to 3 days.