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Food Science and Biotechnology

, Volume 28, Issue 1, pp 35–41 | Cite as

Comparison of antioxidant capacity of 4-vinylguaiacol with catechin and ferulic acid in oil-in-water emulsion

  • Jung-Ah Shin
  • Sang-Hwa Jeong
  • Cai-Hua Jia
  • Soon Taek Hong
  • Ki-Teak LeeEmail author
Article
  • 57 Downloads

Abstract

The product of ferulic acid decarboxylation, 4-vinylguaiacol (4-VG), is an important antioxidant and is reported to have an antioxidant capacity comparable to α-tocopherol. In this study, evaluation on antioxidant capacities of ferulic acid, catechin, and 4-VG was performed when 200 ppm of each compound was added in a 10% O/W emulsion for 50 days. Peroxide value (POV) results of the O/W emulsion containing 4-VG were noteworthy. The POV was 1.9 meq/L of emulsion after 29 days, which was no different to the initial value (day 0). Even when the oxidation was allowed to advance to day 50, the POV remained at 2.2 meq/L of emulsion, representing only a tiny increase relative to the initial value on day 0. 1H-NMR results also showed that the lowest conjugated forms and no aldehydes were detected in emulsion of 4-VG stored for 50 days, proving the excellent antioxidant capacity in the O/W emulsion.

Keywords

Antioxidant capacity Ferulic acid O/W emulsion 4-Vinylguaiacol 

Notes

Acknowledgements

We wish to thank for technical assistance related to 1H NMR in CNU laboratory.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Jung-Ah Shin
    • 1
  • Sang-Hwa Jeong
    • 1
  • Cai-Hua Jia
    • 1
  • Soon Taek Hong
    • 1
  • Ki-Teak Lee
    • 1
    Email author
  1. 1.Department of Food Science and TechnologyChungnam National UniversityYuseong-guRepublic of Korea

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