Food Science and Nutrition, Volume (7), No (12), Year (2019-12) , Pages (4007-4013)

Title : ( Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat )

Authors: Maryam Asnaashari , Reza Farhoosh , Reza Farahmandfar ,

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Abstract

Kinetic analysis of gallic acid and methyl gallate in purified Kilka oil was studied in the concentration, range 200–1600 ppm, during autooxidation in Rancimat test at 60°C. The stabilization factor (F), the oxidation rate ratio (ORR), the activity (A), and the mean rate of antioxidant consumption (Winh) were determined. The scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals decreased in the order gallic acid > methyl gallate > α-tocopherol > BHT as observed in Kilka oil. There were no significant differences between the effectiveness and strength and activity of gallic acid and methyl gallate at concentrations 200, 400, and 800 ppm. However, above 800 ppm, the activity of methyl gallate became higher than gallic acid, because methyl gallate despite gallic acid did not participate in any chain propagation reactions.

Keywords

, antioxidant activity, gallic acid, kilka oil, kinetic, methyl gallate, rancimat
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@article{paperid:1077563,
author = {مریم اثنی عشری and Farhoosh, Reza and رضا فرهمندفر},
title = {Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat},
journal = {Food Science and Nutrition},
year = {2019},
volume = {7},
number = {12},
month = {December},
issn = {2048-7177},
pages = {4007--4013},
numpages = {6},
keywords = {antioxidant activity; gallic acid; kilka oil; kinetic; methyl gallate; rancimat},
}

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%0 Journal Article
%T Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat
%A مریم اثنی عشری
%A Farhoosh, Reza
%A رضا فرهمندفر
%J Food Science and Nutrition
%@ 2048-7177
%D 2019

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