两种新型亲脂没食子酸衍生物的抗氧化性能

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-09-08 DOI:10.3989/gya.0325211

T. M. Olajide, T. Liu, X. Weng, X. Liao, J. Huang

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引用次数: 0

摘要

以没食子酸甲酯为原料合成了天然苯酚的两种亲脂性衍生物没食子酸(GA)。在散装油、乳液和DPPH体系中，比较了这些新型酚类物质与GA、叔丁基对苯二酚(TBHQ)和丁基羟基甲苯(BHT)的抗氧化活性。结果表明，在100 ~ 140℃的低温和乳液条件下，新化合物对油脂氧化的延缓作用明显优于GA和其他抗氧化剂。在65°C的散装油体系中，它们的表现仍优于GA，但thbhq的活性最高。因此，通过将位阻苯酚与苯基环共价连接来取代GA上的吸电子羧基，增加了GA的亲脂性，并产生了协同效应，通过稳定苯氧自由基提高了整体抗氧化活性。这些新的抗氧化剂变体满足了工业对在不同食品加工条件下具有强抗氧化潜力的生物活性成分的需求。

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Antioxidant properties of two novel lipophilic gallic acid derivatives

The effectiveness of two lipophilic derivatives of the natural phenol, gallic acid (GA), synthesized using methyl gallate as starting material was investigated. The antioxidant activities of these novel phenolics compared to GA, tert-butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT) were evaluated in bulk oil, emulsion and the DPPH systems. The results showed that the new compounds effectively delayed lipid oxidation much better than GA and other antioxidants under Rancimat (100-140 °C) and emulsion tests. In the bulk oil system at 65 °C, they still behaved better than GA, but TBHQ had the highest activity. Thus, replacing the electron-withdrawing carboxylic group on GA by covalently linking sterically hindered phenols to its phenyl ring increased its lipophilicity and also resulted in synergistic effects which improved overall antioxidant activity through stabilization of the phenoxy radical. These new antioxidant variants satisfy industrial demands for bioactive ingredients with strong antioxidant potentials under different food processing conditions.

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality