Studies on the Food Additive Propyl Gallate: Synthesis, Structural Characterization, and Evaluation of the Antioxidant Activity

• Tipo: Artigo em Revista Científica Internacional
• Data: 2012

Autores

garrido, jorge (Autor) Outra; manuela garrido, e. (Autor) Outra; borges, fernanda (Autor) FCUP

Revista

Título: Journal of Chemical Education

Vol. 89

Páginas: 130-133

ISSN: 0021-9584

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 32 Citações

Scopus - 34 Citações

Outras Informações

ID Authenticus: P-002-GZN

DOI: 10.1021/ed900025s

Abstract (EN): Antioxidants are additives largely used in industry for delaying, retarding, or preventing the development of oxidative deterioration. Propyl gallate (E310) is a phenolic antioxidant extensively used in the food, cosmetics, and pharmaceutical industries. A series of lab experiments have been developed to teach students about the importance and significance of antioxidants in industry. In the first laboratory, the antioxidant propyl gallate is obtained and the structure identified. Students become acquainted with laboratory techniques such as extraction, crystallization, and thin-layer chromatography. In the second laboratory, spectroscopic data (IR, H-1 and C-13 NMR) is acquired and interpreted. Students become familiar with the basic concepts of organic compound identification. In the third laboratory, the antioxidant activity of the synthesized additive and gallic acid is evaluated by DPPH (2,2-diphenyl-1-picrythydrazyl) assay using trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) as standard. Concepts such as free radical chemistry, preparation of analytical samples, calibration methods, and UV-vis spectrophotometry, are reviewed. This series of experiments can also be used to explore the effect of substituents on radical stability because structurally related compounds were found to have qualitatively different antioxidant profiles.

Idioma: Inglês

Tipo (Avaliação Docente): Científica