Thermal decomposition of some phenolic antioxidants

Hamama, Anwar A.; Nawar, W. W.

doi:10.1021/jf00006a012

Cited by 129 publications

(91 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This further confirmed the above conclusion. Similar results were reported by Hamama et al 12 , but types of volatilization products of TBHQ in the current study were much less than that more than 30 in the previous study. This was mainly because Hamama et al 12 studied volatilization products of pure TBHQ under nitrogen condition, which was not affected by oil samples as heating medium and air etc.…”

Section: Identi Cation Of Volatilization Products Of Tbhq In Posupporting

confidence: 92%

“…However, antioxidant activity of TBHQ under heating condition was much lower than that at room temperature, which might be related to thermal losses of TBHQ under heating condition 12 15 . Hamama et al 12 studied the thermal decomposition of pure TBHQ under nitrogen condition, and several thermal oxidation products were separated and identified by gas chromatography/ mass spectra GC/MS and relative mechanisms for their formation were proposed. Buck 13 reported that losses of TBHQ were observed in frying systems and that steam distillation significantly increased the rate of TBHQ losses.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

Liu

et al. 2016

J. Oleo Sci.

View full text Add to dashboard Cite

Section: Identi Cation Of Volatilization Products Of Tbhq In Posupporting

confidence: 92%

mentioning

confidence: 99%

Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

Liu

et al. 2016

J. Oleo Sci.

View full text Add to dashboard Cite

“…Tertiary butylhydroquinone (TBHQ) and some sterically hindered phenolics are very effective primary antioxidants at room or moderate temperatures and widely used in the food industry. However, these low molecular weight antioxidants tend to lose their effectiveness during hightemperature food processing like deep frying and baking, because of chemical degradation, volatilization and steam distillation (Hamama and Nawar, 1991;Marmesat et al, 2010). Thus, relatively high molecular weight antioxidants are preferably used to overcome physical loss and to enhance thermal stability under high temperatures.…”

Section: Introductionmentioning

confidence: 99%

Synthesis and antioxidant activity of two novel tetraphenolic compounds derived from toluhydroquinone and tertiary butylhydroquinone

et al. 2014

View full text Add to dashboard Cite

SUMMARY:Two novel compounds bearing four hydroxyphenyl groups were synthesized by the acid-catalyzed condensation reaction of glyoxal with toluhydroquinone (THQ) or tertiary butylhydroquinone (TBHQ), respectively. The antioxidant activity of the newly synthesized compounds was assessed by the Rancimat test, a 2,2-diphenyl 1-picrylhydrazyl (DPPH) assay and reducing power assay. In the Rancimat antioxidant test using lard oil as substrate, the performance of two newly synthesized compounds was superior to TBHQ at 140 °C. It was suggested that two newly synthesized compounds can be used to improve the oxidative stability of lipid products during high temperature processing. With regard to the DPPH radical scavenging activity and reducing power, the performance of synthesized compounds was inferior to their mother compounds, respectively. The results show that the DPPH radical scavenging activity and reducing power of a compound did not correlate with its ability to retard lipid oxidation. KEYWORDS: Antioxidant activity; Condensation reaction; DPPH; TBHQ; THQRESUMEN: Síntesis y actividad antioxidante de dos nuevos compuestos tetrafenólicos derivados de toluhidroquinona y terbutilhidroquinona. Dos nuevos compuestos con cuatro grupos hidroxifenilo se sintetizaron mediante reacción de condensación catalizada por glioxal con toluhidroquinona (THQ) o terbutilhidroquinona (TBHQ), respectivamente. La actividad antioxidante de los compuestos sintetizados se evaluó mediante Rancimat, método del 2,2-difenil-1-picrilhidrazil (DPPH) y poder reductor. Para el ensayo de Rancimat se usó manteca de cerdo como sustrato, la efectividad de los dos compuestos recién sintetizados fue superior a la del TBHQ a 140 °C. Se sugiere que los compuestos sintetizados se pueden utilizar para mejorar la estabilidad oxidativa de productos lipídicos durante el procesamiento a alta temperatura. Con respecto a la actividad de eliminación de radicales DPPH y poder reductor, la efectividad de los compuestos sintetizados fue inferior a los compuestos matrices. Los resultados mostraron que la actividad de eliminación de radicales DPPH y poder reductor de un compuesto no se correlacionó con su capacidad para retardar la oxidación lipídica.

show abstract

“…Loss of antioxidants at high temperatures is due to both evaporation and decomposition of antioxidants. Thermal decomposition products of BHT, BHA and TBHQ have been investigated by gas chromatography (Hamama & Nawar, 1991). The stability of four synthetic phenolic antioxidants at 185 °C as detected by TLC and gas chromatography is in the order BHT > PG > BHA > TBHQ.…”

Section: Thermal Stability Of Antioxidantsmentioning

confidence: 99%

Phenolic extracts of coconut oil cake: a potential alternative for synthetic antioxidants

2016

View full text Add to dashboard Cite

Limitations of natural antioxidants include relatively low antioxidant activity, narrow range of food systems where the antioxidants are effective and limited thermal stability compared to synthetic antioxidants. In the present study, the phenolic extract of coconut oil cake (COCE) was tested for antioxidant activity-related food stabilization. Heat stabilities of COCE and synthetic antioxidants were determined by measuring the induction time of sunflower oil enriched with heat-treated antioxidants. In the β-carotene-linoleate emulsion used for testing antioxidant activity, COCE can retain 96 ± 2% of initial colour intensity while BHT can retain 89 ± 2% of initial colour intensity at 60 µg mL -1 concentration after two hours. TBARS contents (MDA equivalents / kg of meat) in COCE-treated and control pork samples after 14 days was 2.80 ± 0.57 and 22.55 ± 2.30 respectively. Heat stability varies in the order butylated hydroxytoluene (BHT) < (butylated hydroxyanisole (BHA) < COCE < tertiary butylhydroxyquinone (TBHQ). The results of these experiments suggest that COCE is a versatile and thermally stable natural antioxidant mixture effective in stabilizing many food systems.Keywords: coconut oil cake; antioxidants; polyphenols; DPPH; food model systems.Practical Application: Ethanolic extracts of coconut oil cake can improve the shelf life of food emulsions, meat and polyunsaturated oils. Phenolic antioxidants responsible for these food stabilizing effects are highly thermally stable. Therefore, the extracts of coconut cake can be developed as commercial natural antioxidant preparations with potential applications in food industry.

show abstract

Thermal decomposition of some phenolic antioxidants

Cited by 129 publications

References 22 publications

Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

Synthesis and antioxidant activity of two novel tetraphenolic compounds derived from toluhydroquinone and tertiary butylhydroquinone

Phenolic extracts of coconut oil cake: a potential alternative for synthetic antioxidants

Contact Info

Product

Resources

About