4.5 Article

Antioxidant effects of gallic acid alkyl esters of various chain lengths in oyster during frying process

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 6, Pages 2938-2945

Publisher

WILEY
DOI: 10.1111/ijfs.14933

Keywords

Antioxidant; cut‐ off effect; frying; gallic acid alkyl esters; oyster

Funding

  1. National Natural Science Foundation of China [31871759, U1808203]
  2. National Key R&D Program of China [2018YFD0901002]
  3. Project of Distinguished Professor of Liaoning Province [2015-153]
  4. Dalian Science and Technology Innovation Fund Project [2019J11CY005]
  5. Central Funds Guiding the Local Science and Technology Development of China [2020JH6/10500002]

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The study reveals that gallic acid and its alkyl esters have excellent antioxidant effects in frying oil and oyster, improving the oxidative stability of food products and extending their shelf life.
The antioxidant effects of gallic acid (GA) and its alkyl esters including methyl gallate, ethyl gallate, propyl gallate, butyl gallate (GA-C4), octyl gallate, lauryl gallate, hexadecyl gallate and octadecyl gallate in frying oil (soybean oil) and oyster during frying were investigated. Rancimat induction period (RIP) assay indicated GA and its alkyl esters effectively improved the oxidative stability of soybean oil according to the 'polar paradox'; that is, the antioxidant effects of the polyphenols decreased in lipid system with the increasing of hydrophobicity. Results also indicated that GA and its alkyl esters all effectively retarded lipid oxidation in oyster tissue according to parameters including RIP, peroxide value and electron spin resonance assays. Moreover, the antioxidant efficiency in oyster increased with the alkyl chain length until GA-C4, and thereafter, the antioxidant effects decreased, similar to the 'cut-off effect'. This study provides basic data for improving the oxidative stability of seafood during frying.

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