The effectiveness of caffeic acid and butylated hydroxyanisole (BHA) as anti-oxidants for cod liver oil was investigated. The phenol were added to oil in doses of 300, 600 and 800 mg/kg and the samples were oxidized at 100 °C in a rancimat apparatus. Caffeic acid not only improved oil stability, but also developed a further protective action which increased hydrolytic stability, inhibited diene conjugation and reduced losses of polyunsaturated fatty acid (PUFA)-n3. Caffeic acid showed a higher anti-oxidant effect than BHA.

Effectiveness of caffeic acid as an anti-oxidant for cod liver oil

DE LEONARDIS, Antonella
;
MACCIOLA, Vincenzo
2003

Abstract

The effectiveness of caffeic acid and butylated hydroxyanisole (BHA) as anti-oxidants for cod liver oil was investigated. The phenol were added to oil in doses of 300, 600 and 800 mg/kg and the samples were oxidized at 100 °C in a rancimat apparatus. Caffeic acid not only improved oil stability, but also developed a further protective action which increased hydrolytic stability, inhibited diene conjugation and reduced losses of polyunsaturated fatty acid (PUFA)-n3. Caffeic acid showed a higher anti-oxidant effect than BHA.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11695/4762
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