Japan Journal of Food Engineering
Online ISSN : 1884-5924
Print ISSN : 1345-7942
ISSN-L : 1345-7942
Notes
Antioxidative Property of Acyl Ascorbate in Cookies Containing Iron
Yoshiyuki WATANABEPramote KHUWIJITJARUYoshie HAMAIJintana WIBOONSIRIKULShuji ADACHI
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2016 Volume 17 Issue 2 Pages 77-81

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Abstract

Acyl ascorbates are ascorbic acid derivatives, which are possibly used as antioxidants in oil systems. The effect of stearoyl ascorbate at different amounts in model cookies containing iron, in terms of lipid autoxidation, was studied. A kinetic model describing the formation and degradation of lipid hydroperoxides (expressed as peroxide value) was developed to compare the antioxidant abilities. Results showed that addition of 25 mg of stearoyl ascorbate to 250 μL of soybean oil resulted in the longest induction time among the tested systems. Additionally, stearoyl ascorbate showed much higher antioxidant ability compared to palmitoyl and behenoyl ascorbates.

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© 2016 Japan Society for Food Engineering
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