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Effectiveness of caffeic acid as an anti‐oxidant for cod liver oil
Author(s) -
Leonardis Antonella De,
Macciola Vincenzo
Publication year - 2003
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.1365-2621.2003.00707.x
Subject(s) - caffeic acid , butylated hydroxyanisole , chemistry , phenol , polyunsaturated fatty acid , hydrolysis , antioxidant , food science , phenols , cod liver oil , fatty acid , biochemistry , organic chemistry
Summary The effectiveness of caffeic acid and butylated hydroxyanisole (BHA) as anti‐oxidants for cod liver oil was investigated. The phenol were added to oil in doses of 300, 600 and 800 mg kg −1 and the samples were oxidized at 100 °C in a rancimat apparatus. Caffeic acid not only improved oil stability, but also developed a further protective action which increased hydrolytic stability, inhibited diene conjugation and reduced losses of polyunsaturated fatty acid (PUFA)‐n3. Caffeic acid showed a higher anti‐oxidant effect than BHA.