Abstract
Kinetic analysis of gallic acid and methyl gallate in purified Kilka oil was studied in the concentration, range 200–1600 ppm, during autooxidation in Rancimat test at 60°C. The stabilization factor (F), the oxidation rate ratio (ORR), the activity (A), and the mean rate of antioxidant consumption (Winh) were determined. The scavenging activity of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radicals decreased in the order gallic acid > methyl gallate > α‐tocopherol > BHT as observed in Kilka oil. There were no significant differences between the effectiveness and strength and activity of gallic acid and methyl gallate at concentrations 200, 400, and 800 ppm. However, above 800 ppm, the activity of methyl gallate became higher than gallic acid, because methyl gallate despite gallic acid did not participate in any chain propagation reactions.
Highlights
Long‐chain polyunsaturated fatty acids (PUFAs) are identified as healthiness compounds observed in marine oil
Omega‐3 polyunsaturated fatty acids of fish oil are essential in brain and muscle development and lower plasma triglyceride levels (Horrocks & Yeo, 1999; Uauy & Valenzuela, 2000)
The antioxidant effects on lipid oxidation of Kilka oil are discussed by kinetic parameters: Stabilization factor (F) points to the probability of chain termination of free radicals, especially peroxide radicals
Summary
Long‐chain polyunsaturated fatty acids (PUFAs) are identified as healthiness compounds observed in marine oil. Using antioxidants are evaluated by different factors including effectiveness and legislation cost (Asnaashari, Hashemi, Mehr, & Asadi Yousefabad, 2015; Sun, Wang, Chen, & Li, 2011) Both natural and synthetic antioxidants have been developed to preclude rancidity and undesirable flavor in fish oil (Horn, Nielsen, & Jacobsen, 2009). The antioxidative properties of the phenolic acids were considered in the numerous researches (Eshghi, Asnaashari, Haddad Khodaparast, & Hosseini, 2014; Farahmandfar, Asnaashari, & Sayyad, 2015; Thurmann & Herrmann, 1980; Yanishlieva & Marinova, 1995), there is no kinetic research in the literature about the mechanism of gallic acid and methyl gallate. The activity and the mechanism of these two antioxidants in the triacylglycerols of Kilka oil have been discussed
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