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ANTIOXIDANT ACTIVITY OF WHITE WINE EXTRACTS AND SOME PHENOLIC ACIDS TOWARD CORN OIL OXIDATION
Author(s) -
ROUSSIS IOANNIS G.,
TZIMAS PANAGIOTIS C.,
SOULTI KALLIOPI
Publication year - 2008
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.1745-4549.2008.00193.x
Subject(s) - gallic acid , chemistry , caffeic acid , food science , corn oil , antioxidant , phenolic acid , phenols , wine , white wine , butylated hydroxyanisole , organic chemistry
The ability of white wine extracts and some phenolic acids to inhibit corn oil oxidation was evaluated by monitoring the absorbance at 234 nm and the p‐anisidine value. Wine extracts, each at 120 mg/L total phenolics, were tested in corn oil stripped of tocopherols kept at 50C. Two extracts rich in phenolic acids significantly inhibited oil oxidation, the most active being equivalent to butylated hydroxyanisol (BHA) at 200 mg/L. Moreover, four phenolic acids were tested in corn oil stripped of tocopherols kept at 50C and in edible corn oil kept at 110C. Gallic acid and caffeic acid, each at 80 mg/L, appeared to be stronger antioxidants than BHA at 200 mg/L. The present results indicate that some white wine phenolics, such as phenolic acids, may be strong antioxidants in corn oil. Moreover, the antioxidant activity of gallic acid and caffeic acid indicates their potential application in corn oil.PRACTICAL APPLICATIONS The antioxidant activity of white wine phenolic extracts toward corn oil oxidation and the characterization of active phenolic compounds may be useful in developing nutrient antioxidants for corn oil. Moreover, the antioxidant activity of gallic acid and caffeic acid indicates their potential application in corn oil.