Premium
ANTIOXIDANT POTENTIAL OF 5‐n‐PENTADECYLRESORCINOL
Author(s) -
WINATA A.,
LORENZ K.
Publication year - 1996
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1996.tb00757.x
Subject(s) - butylated hydroxyanisole , chemistry , food science , antioxidant , bran , lipid oxidation , peroxide , peroxide value , biochemistry , organic chemistry , raw material
The antioxidant potential of 5‐n‐pentadecylresorcinol was determined with five different oils. Alkylresordnol (AR) was added at 0.025%, 0.050% and 0.075%, respectively. For comparison, 0.01% butylated hydroxyanisole (BHA) was used as antioxidant. Oils were incubated at 10, 25 and 40C. Peroxide values were determined at different time intervals. Accelerated tests using a pro‐oxidant were also conducted with each oil. AR was shown to slow oxidative rancidity of the oils. The ability of AR to slow lipid oxidation in cereal products was also studied. Wheat bran, rye bran and whole grain millet meal were treated with 0.050% and 0.075% AR and BHA, respectively, and stored at 40C. Peroxide values were determined at different time intervals. AR was shown to slow lipid oxidation in cereal products.