摘要：Using oven testing at 60°C and CDM testing, an assessment was made of the antioxidative and synergistic effects on lard of several derivatives of cinnamic acid containing mixed tocopherol concentrate in the presence or absence of iron. Additions were made at levels of 1×10-4M and 6×10-4M for derivatives of cinnamic acid, at 0.02% for the mixed tocopherol concentrate, and at 2ppm for iron. 1) In the oven test in the absence of iron, o-, m-, and p-coumaric acid showed no effects on lard. Caffeic acid and 3, 4-dihydoxyhydrocinnamic acid, in contrast, exerted a strong antioxidant effect, but because of their strong antioxidant activity no synergistic effects. 2) In the oven test in the presence of iron, the same derivatives of cinnamic acid showed antioxidant effects on lard in the order of 3, 4-dihydoxyhydrocinnamic acid, caffeic acid, and ferulic acid. Furthermore, additive effects of those with a mixed tocopherol concentrate were observed. 3) CDM testing gave the same results as oven testing.
关键词：Antioxidant effect;Derivative of cinnamic acid;Iron;Oven test;CDM test
