Effect of hydroxybenzoic acids antioxidants on the oxidative stability of sardine oil

Abstract

The antioxidant capacities of three derivatives of hydroxybenzoic acids (Gentisic acid, protochatechuic acid and vanillic acid) in sardine oil were compared. Peroxide value, conjugated diene value, p-anisidine value and thiobarbituric acid reactive substances (TBARS) value were assessed to determine the oxidative stability provided by these substances to the sardine oil. Results showed that gentisic acid (2,5 dihydroxy benzoic acid) was the most effective of the chosen hydroxybenzoic acids in imparting oxidative stability to the sardine oil. Protochatechuic acid (3,4 dihydroxy benzoic acid) provided relatively less oxidative stability, while vanillic acid had no effect. Results from this work showed that the position of hydroxylation and methyl substitution influences the antioxidant capacity of the molecules in sardine oil. Furthermore, it was found that the extent of oxidative stability conferred by the antioxidants in lipid systems is influenced by several other physical and chemical factors as well.