کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1190890 | 963542 | 2007 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Thermal stability of antioxidants obtained from wood and industrial wastes Thermal stability of antioxidants obtained from wood and industrial wastes](/preview/png/1190890.png)
The thermal stability of two synthetic food antioxidants (BHA and BHT) and three biomass-derived fractions with antioxidant activity (ethyl acetate soluble-fraction from Eucalyptus globulus acid hydrolysates, ethyl acetate soluble-fraction of autohydrolysis liquors from red grape pomace after fermentation and distillation and washing water of the same feedstock) were assessed. In the case of BHA and BHT, the non-volatile fraction and the antioxidant activity were measured at 100, 150 or 200 °C in assays lasting up to 120 min. In the case of biomass-derived fractions, the percentage of recovered phenolics in solid phase was also determined. The susceptibility of synthetic antioxidants towards volatilisation was higher than those of biomass-derived fractions, which also showed a remarkable ability to retain antioxidant activity after heating.
Journal: Food Chemistry - Volume 100, Issue 3, 2007, Pages 1059–1064