Page 86 - Natural Antioxidants, Applications in Foods of Animal Origin

Natural Antioxidants: Occurrence and Their Role in Food Preservation 65
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Total 5.97–6.63 17.33–18.27 255.87–257.33 9.77–10.23 0.87–1.13 13.56–14.44 4.83–5.37 0.37–0.43 21.73–22.47

Sinapic acid 0.87–0.93 1.37–1.43 235.5–236.5 0.57–0.63 0.12–0.28 2.95–3.05 ND ND ND

Ferulic acid 1.12–1.28 1.22–1.38 5.5–5.7 5.7–5.9 ND 0.92–1.08 0.95–1.05 0.37–0.43 3.74–3.86

Phenolic Acid Content (µg/100 g oil) of Some Vegetable Oils (Siger et al., 2008).
p-coumaric acid 1.44–1.56 1.74–1.86 12.98–13.22 1.82–1.98 ND 1.85–2.15 ND ND 3.74–3.86

Caffeic acid 0.73–0.87 4.8–5.0 0.25–0.35 ND ND ND ND ND ND

Vanillic acid 1.04–1.16 6.75–7.05 ND ND 0.75–0.85 1.90–2.10 0.85–1.15 ND 11.3–11.5

p-hydroxybenzoic acid 0.77–0.83 1.45–1.55 1.55–1.65 1.68–1.72 ND 5.94–6.06 3.03–3.17 ND 2.95–3.25

TABLE 2.7 Vegetable oils Soyabean Sunflower Rapeseed Corn Grape seed Hemp Linseed Rice bran Pumpkin seed oil ND: not detected.