Gallic Acid Grafted Chitosan Has Enhanced Oxidative Stability in Bulk Oils

• Autores: Seo Yeong Gim, Seungmi Hong, Mi‐Ja Kim, JaeHwan Lee
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 7, 2017, págs. 1608-1613
• Idioma: inglés
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• Resumen

  • Gallic acid (GA) was grafted in chitosan and the effects of GA grafted chitosan (GA‐g‐CS) on the oxidative stability in bulk oil was tested at 60 and 140 °C. To text oxidative stability in oils, headspace oxygen content, conjugated dienoic acid (CDA) value, p‐anisidine value (p‐AV), and acid value were determined. Chitosan itself did not show antioxidative or prooxidative effects in oils at 60 °C. However, GA‐g‐CS and GA acted as antioxidants at 60 °C. At 140 °C heating with moisture supplied condition, different results were observed. GA‐g‐CS acted as antioxidants based on the results of CDA and p‐AV. However, chitosan showed the highest oxidative stability based on results of acid value and brown color formation at 140 °C. This could be due to reduction of moisture content by chitosan. GA was continuously released from GA‐g‐CS in bulk oil. This might have provided extra antioxidant activities to oils. Antioxidant properties of gallic acid grafted chitsoan were high in bulk oils at 60 and 140 °C. Continuous releasing of gallic acid from chitosan may provide higher antioxidant properties than chitosan or gallic acid alone during treatment time. Grafted chitosan with gallic acid could be a promising food ingredient for stabilizing oxidation in oil‐rich foods processed at relatively high temperature because both chitosan and gallic acid are food ingredients.