Effect of 5‐caffeoylquinic acid on soybean oil oxidative stability

1 February 1997

journal article
Published by Oxford University Press (OUP) in International Journal of Food Science & Technology

Vol. 32 (1) , 15-19
https://doi.org/10.1046/j.1365-2621.1997.00370.x

Abstract

The antioxidant activity of 5‐caffeoylquinic acid (5CQA) at concentration ranges of 0.01–0.08% (w/w) was compared with 0.02% (w/w) butylated hydroxytoluene (BHT) in soybean oil. The oil was stored in air at 55 °C and monitored by peroxide and conjugated diene measurements. Both 0.01% and 0.02% 5‐CQA showed lower peroxide values than BHT only on the first day. However, on days 1, 2, 3 and 4, 0.04% 5‐CQA reduced the peroxide value to 68%, 47%, 45% and 90% of that observed with BHT. Use of 5‐CQA appears to delay the formation of peroxides and up to 0.04% (w / w) its antioxidative action increases with concentration for up to 3 days.

Keywords

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