Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils

• Published in: Food chemistry 2018-02, Vol.240, p.679-685
• Main Authors: Tańska, Małgorzata, Mikołajczak, Natalia, Konopka, Iwona
• Format: Article
• Language: English
• Subjects: 4-Vinylguaiacol; 4-Vinylsyringol; Antioxidants - chemistry; Bioactive compounds; Brassica rapa; Coumaric Acids - chemistry; Fatty acid composition; Flax; Guaiacol - analogs & derivatives; Induction period; Oil; Olea; Oxidation-Reduction; Oxidative stability; Plant Oils - chemistry; Pyrogallol - analogs & derivatives
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2017.08.007

•4-Vinylguaiacol (4-VQ) and 4-vinylsyringol (4-VS) were added to stabilize oils.•4-VQ was more effective antioxidant than 4-VS.•Induction period (IP) increase was the lowest for olive oil and the highest for flaxseed oil.•4-VQ in similar degree affected IP of refined and cold-pressed rapeseed oil. The aim of the work is to compare the antioxidant activity of 4-vinylguaiacol (4-VQ) and 4-vinylsyringol (4-VS) added to stabilize three (flaxseed, olive and rapeseed) commercial oils. The phenolics were added at concentration of 20, 40 and 80mg per 100g of oil. The oils were oxidized in a Rancimat test at 110°C. The linear dependences between the concentrations of each of these compounds and the induction period (IP) were found. Generally, 4-VQ was more effective, since the determined IP increase after its addition was from 5 to 25-fold higher than for the same addition of 4-VS. The highest increase was noted for flaxseed oil, for which 80mg 4-VQ addition per 100g of oil resulted in 50% IP increase. The highest absolute values of IP were reached by extra virgin olive oil, naturally abundant in phenolic compounds and with the lowest fatty acids oxidation index.