FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (1): 83-85.

Previous Articles     Next Articles

Antioxidation Activity of Saturated Acyl D-Isoascorbates in Rapeseed Oil

 YE  Hong-De, ZHENG  Da-Gui, YU  Yan-Wen, LIU  Feng, WU  Tao   

  1. 1.Key Laboratory of Applied Organic Chemistry, Adanced Institutions of Jiangxi Province, Shangrao Normal College, Shangrao 334001, China;2.Department of Chemistry, Nanchang University, Nanchang 330047, China
  • Online:2008-01-15 Published:2011-07-28

RichHTML

0

PDF (PC)

286

Abstract: The antioxidation activity of D-isoascorbyl caprate, laurate, myristat, palmitate and stearate in fresh rapeseed oil is evaluated by peroxide value (POV) determination. The results showed that the antioxidation activity of different acyl D-isoascorbate is only in proportion to relative content of D-isoascorbic acid fraction in rapeseed oil. For each tested D-isoascorbate, the antioxidation activity exhibits signifcant dose-effect relationship. The antioxidation activity of D-isoascorbyl myristate is better than that of L-ascorbyl myristate,PG and BHT, when their amount is respectively added according to the maximum concentration allowed as food additives in China.

Key words: saturated acyl D-isoascorbates, D-isoascorbyl myristate, L-ascorbyl myristate, antioxidation activity