Radical Scavenging Activity and Performance of Novel Phenolic Antioxidants in Oils During Storage and Frying

摘要

Novel phenolic antioxidants: 2a (6′-hydroxy-2′,5′,7′,8′-tetramethylchroman-2′-yl)methyl 3-methoxy-4-hydroxycinnamate, 2b (6′-hydroxy-2′,5′,7′,8′-tetramethylchroman-2′-yl)methyl 3,5-dimethoxy-4-hydroxycinnamate, 2c (6′-hydroxy-2′,5′,7′,8′-tetramethylchroman-2′-yl)methyl 3,4-dihydroxycinnamate, and 3 (6-hydroxy-2,5,7,8-tetramethylchroman-2-yl)methyl (6′-hydroxy-2′,5′,7′,8′-tetramethylchroman-2′-carboxylate) have been prepared in good yields and fully characterized by 1H and 13C NMR, and HRMS. Their radical scavenging activities have been evaluated by DPPH and ORAC assays. Each of the synthesized antioxidants exhibited significantly higher radical scavenging activities than trolox and α-tocopherol. These novel antioxidants efficiently protected canola oil triacylglycerides (CTG) during accelerated storage and frying. Compounds 2c and 3 were significantly more efficient than α-tocopherol protecting CTG under accelerated storage. All new antioxidants were more efficient than α-tocopherol under frying conditions and present significantly higher thermal stability.