Effect of temperature on the antioxidant activity of phenolic acids
Z. Réblováhttps://doi.org/10.17221/57/2011-CJFSCitation:Réblová Z. (2012): Effect of temperature on the antioxidant activity of phenolic acids. Czech J. Food Sci., 30: 171-175.
The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, using an Oxipres apparatus, at a temperature range of 90°C to 150°C. The antioxidant activity of all studied compounds decreased with increasing working temperature, whereas a linear relationship (P < 0.01) existed between temperature and the antioxidant activity in all cases. However, the relative rate of the antioxidant activity decrease with increasing temperature (i.e. in comparison with the activity at 90°C) was not the same for all studied phenolic acids. Easily oxidisable phenolic acids (i.e. gallic, gentisic, protocatechuic, and caffeic) showed a slower decrease in antioxidant activity with increasing temperature (in comparison with their activity at 90°C) than the less oxidisable ones (i.e. syringic, ferulic and sinapic acids, and especially vanillic acid). Consequently, only gallic, gentisic, protocatechuic, and caffeic acids showed a significant antioxidant activity at 150°C and vanillic acid was active only at 90°C.Keywords:
antioxidants; pork lard; oxidasability; Oxipres