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Antioxidant Stability of Phenolic Acids and Their Esters

Author

Listed:
  • I. Hrádková
  • J. Šmidrkal
  • V. Filip
  • R. Merkl
  • E. Kabrdová

Abstract

Natural antioxidants found in plants play an important role in food and cosmetics because there is a trend to use this type of antioxidants. Phenolic acids (hydroxy derivatives of benzoic and cinnamic acids) are well soluble in various systems containing water, however, in bulk oils are limited soluble. Esters of phenolic acids are suitable antioxidants for bulk oil systems. The oxidative stability of the bulk oil systems with selected phenolic acids and their esters was determined by method Rancimat and Oxidgraph and compared with α-tocopherol and butylhydroxytoluene (BHT). The antioxidant activity of gentisic acid, caffeic acid and methyl caffeate is the highest and generally inversely proportional to redox potential of phenolic acids.

Suggested Citation

  • I. Hrádková & J. Šmidrkal & V. Filip & R. Merkl & E. Kabrdová, 2009. "Antioxidant Stability of Phenolic Acids and Their Esters," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 1-41.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:626-cjfs
    DOI: 10.17221/626-CJFS
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    Citations

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    Cited by:

    1. Diana Chrpová & Lenka Kouřimská & Michael Harry Gordon & Veronika Heřmanová & Iva Roubíčková & Jan Pánek, 2010. "Antioxidant activity of selected phenols and herbs used in diets for medical conditions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 317-325.
    2. Roman Merkl & Iveta Hrádková & Vladimír Filip & Jan Šmidrkal, 2010. "Antimicrobial and antioxidant properties of phenolic acids alkyl esters," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 275-279.

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