title: Comparing antioxidant effectiveness of natural and synthetic free radical scavengers in thermally-oxidized lard using DPPH method.
abstract: Antioxidant effectiveness of free radical scavengers (FRSs) of alpha-tocopherol, sesamol, butylated hydroxytoluene (BHT), and tert-butylhydroquinone (TBHQ) were evaluated in thermally-oxidized lard using methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH), conjugated dienoic acid (CDA), and p-anisidine value (p-AV). Absorbance of DPPH with lard containing 2.5 micromol/g FRSs were low before oxidation while those with control lard was high due to the hydrogen atom donating ability of FRSs. During oxidation, DPPH absorbance with lard containing FRSs increased differently up to the certain point depending on the types of FRSs. DPPH absorbance of lard without FRSs started to decrease upon oxidation, which indicates that free radical scavenging compounds were generated from oxidized lipids. Results of CDA and p-AV showed that the highest antioxidant capacity was in the order of TBHQ = sesamol, BHT, and alpha-tocopherol. Antioxidant effectiveness of FRS should consider the hydrogen atom donating rates of FRS, the reactivity and stability of FRS at treatment temperature, and characteristics of radicals from FRSs, which may be predicted by the results of DPPH method.
authors.affiliation: Dept. of Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul 139-743, Korea.
authors.forename: Ju Dong
authors.initials: JD
authors.lastname: Yeo
authors.forename: Min Kyu
authors.initials: MK
authors.lastname: Jeong
authors.forename: Chan Uk
authors.initials: CU
authors.lastname: Park
authors.forename: JaeHwan
authors.initials: J
authors.lastname: Lee
mesh_terms: D000814:Aniline Compounds / Q000737:chemistry; D000975:Antioxidants / Q000737:chemistry*; D052117:Benzodioxoles / Q000032:analysis; D001713:Biphenyl Compounds / Q000737:chemistry*; D002084:Butylated Hydroxytoluene / Q000737:chemistry; D004041:Dietary Fats / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D005519:Food Preservation / Q000379:methods; D005520:Food Preservatives / Q000737:chemistry*; D016166:Free Radical Scavengers / Q000737:chemistry*; D006358:Hot Temperature; D006873:Hydroquinones / Q000737:chemistry; D044243:Linoleic Acids, Conjugated / Q000737:chemistry; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D010851:Picrates / Q000737:chemistry*; D013053:Spectrophotometry; D013997:Time Factors; D024502:alpha-Tocopherol / Q000032:analysis
chemical_list: D000814:Aniline Compounds; D000975:Antioxidants; D052117:Benzodioxoles; D001713:Biphenyl Compounds; D004041:Dietary Fats; D005520:Food Preservatives; D016166:Free Radical Scavengers; D006873:Hydroquinones; D044243:Linoleic Acids, Conjugated; D010636:Phenols; D010851:Picrates; D002084:Butylated Hydroxytoluene; C013813:4-anisidine; C025583:sesamol; C018855:2-tert-butylhydroquinone; C004931:1,1-diphenyl-2-picrylhydrazyl; D024502:alpha-Tocopherol; C029310:lard