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Temperature-Dependent Mechanism of Antioxidant Activity of o-Hydroxyl, o-Methoxy, and Alkyl Ester Derivatives of p-Hydroxybenzoic Acid in Fish Oil

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Journal of the American Oil Chemists' Society

Abstract

The autoxidation of purified fish oil in the presence of different concentrations of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic at 35–55 °C was evaluated by different kinetic parameters including the stabilizing factor as a measure of effectiveness, the oxidation rate ratio as a measure of strength, and the antioxidant activity which combines the two parameters. Methyl gallate as the most reactive antioxidant participated only in the main reaction of chain termination (ROO· + InH \(\to\) ROOH + In·). Gallic acid, ethyl protocatechuate, protocatechuic acid, vanillic acid, and syringic acid, were able to protect fish oil against oxidation in terms of the extent of their participation in the pro-oxidative side reactions of chain initiation (InH + ROOH \(\to\) In· + RO· + H2O and InH + O2 \(\to\) In· + HOO·) and the antioxidative side reactions of chain propagation (In· + ROO· \(\to\) In-OOR and In· + In· \(\to\) products).

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran

    Reza Farhoosh, Ali Sharif, Maryam Asnaashari, Saeed Johnny & Najme Molaahmadibahraseman

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  1. Reza Farhoosh
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  2. Ali Sharif
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  3. Maryam Asnaashari
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  5. Najme Molaahmadibahraseman
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Correspondence to Reza Farhoosh.

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Farhoosh, R., Sharif, A., Asnaashari, M. et al. Temperature-Dependent Mechanism of Antioxidant Activity of o-Hydroxyl, o-Methoxy, and Alkyl Ester Derivatives of p-Hydroxybenzoic Acid in Fish Oil. J Am Oil Chem Soc 93, 555–567 (2016). https://doi.org/10.1007/s11746-016-2790-0

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  • DOI: https://doi.org/10.1007/s11746-016-2790-0

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