Synthesis of lipoic acid ferulate and evaluation of its ability to preserve fish oil from oxidation during accelerated storage
文献类型： 外文期刊
第一作者： Xue, Zhiyong
作者： Xue, Zhiyong;Liu, Juan;Li, Qing;Yao, Yuanyuan;Yang, Yalin;Ran, Chao;Zhang, Zhen;Zhou, Zhigang;Zhou, Zhigang
作者机构：
关键词： Synthesis; Fish oil; Antioxidant activity; Oxidative stability; Ferulic acid; Lipoic acid
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 19 卷
页码：
收录情况： SCI
摘要： Lipoic acid ferulate (LAF) was synthesized and its anti-free radical ability in vitro was determined by 2,2diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonicacid) (ABTS) assays. Protective effects of LAF in stabilizing fish oil were tested, compared to antioxidants such as lipoic acid, ferulic acid and tert-butylhydroxyquinone (TBHQ) by measuring peroxide values, thiobarbituric acid reactants, p-anisidine values, nuclear magnetic resonance (NMR) spectra and gas chromatography-mass spectrometry (GC-MS) spectra of fish oil during accelerated storage (12 days, 80.C). The inhibitory effect of these antioxidants on fish oil oxidation followed the order TBHQ >= LAF > ferulic acid > lipoic acid. In addition, the omega-3 poly unsaturated fatty acids were the first to be oxidized. The formation of oxidation products followed a first-order kinetic model, and the addition of LAF effectively reduced the reaction rate constants. Therefore, LAF can effectively slow down the formation of oxidative products and prolong the shelf life of fish oil.
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