| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1186761 | Food Chemistry | 2010 | 10 Pages |
Antioxidative activities of different phenolic compounds (catechin, caffeic acid, ferulic acid and tannic acid) at various levels were determined by different assays. Among all the phenolic compounds tested, tannic acid exhibited the highest 2,2-diphenyl-1-picryl hydrazyl (DPPH) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP). Nevertheless, catechin showed the highest metal chelating activity (P < 0.05), whereas caffeic acid had the highest lipoxygenase (LOX) inhibitory activity (P < 0.05). The impact of different phenolic compounds at a level of 100 mg/l on lipid oxidation of menhaden oil-in-water emulsion and mackerel mince was investigated. Tannic acid showed the highest efficacy in retardation of lipid oxidation for both model systems as evidenced by the lower peroxide value (PV), conjugated diene (CD) and thiobarbituric acid-reactive substances (TBARS) values. This was also related with the lower non-heme iron content in tannic acid treated samples. Tannic acid was therefore considered as the most potential natural antioxidant for controlling oxidation of fish oil-in-water emulsion and fish mince, whereas ferulic acid seemed to possess the lowest preventive effect on lipid oxidation.
