Synthesis, Radical Scavenging Activity, Protection during Storage, and Frying by Novel Antioxidants

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• 作者：Yohann Catel ; Felix Aladedunye ; Roman Przybylski
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2010
• 出版时间：October 27, 2010
• 年：2010
• 卷：58
• 期：20
• 页码：11081-11089
• 全文大小：972K
• 年卷期：v.58,no.20(October 27, 2010)
• ISSN：1520-5118

文摘

Novel antioxidants, derivatives of trolox, and selected phenolic acids have been prepared in good yields and fully characterized by ¹H NMR, ¹³C NMR, and MS. Their antioxidant activities have been assessed by DPPH and ORAC assays, and during frying and accelerated storage tests. Novel phenolic compounds exhibited higher radical scavenging activities than both trolox and α-tocopherol. Trolox hydroxybenzoate showed a significantly higher protection than α-tocopherol under storage conditions. All new antioxidants performed better than α-tocopherol under frying conditions. Moreover, their outstanding thermal stability makes them more valuable than α-tocopherol for frying applications.

Keywords (keywords):

Antioxidant; synthesis; frying; phenolics; radical scavenging activity; trolox; storage stability; frying performance