Synthesis of triacetylferulic resveratrol ester and its assessment on the oxidative stability of fish oil during accelerated oxidative storage

文献类型： 外文期刊

第一作者： Xue, Zhiyong

作者： Xue, Zhiyong;Zhang, Chenxi;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; Ferulic acid; Oxidative stability; Resveratrol

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 184 卷

页码：

收录情况： SCI

摘要： A new antioxidant triacetylferulic resveratrol ester (TRE) was synthesized and characterized in the current research. The scavenging activity of TRE against 2,2-diphenyl-1-picrylhydrazyl (DPPH & BULL;) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS & BULL;+) free radicals was carried out by comparison with tert-butylhydroxyquinone (TBHQ), ferulic acid and resveratrol. The inclusion of TRE as an oil stabilizer in fish oil was also investigated by assessing lipid oxidation parameters such as peroxide value (POV), TBARS value and p- anisidine value (pAV) under accelerated storage conditions (12 days, 80 degrees C). The changes in fatty acid composition were monitored by infrared spectroscopy and gas chromatography-mass spectrometry. The results showed that the oxidation stability of fish oil supplemented with TRE was better than that of fish oil containing TBHQ, ferulic acid and resveratrol during the whole storage period. Further, the formation of oxidation products in fish oil followed a first-order kinetic model, and adding TRE effectively lowered down the reaction rate constants. Therefore, TRE can be used as a strong antioxidant for tackling oxidative processes.

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