Synthesis of triacetylferulic resveratrol ester and its assessment on the oxidative stability of fish oil during accelerated oxidative storage

A new antioxidant triacetylferulic resveratrol ester (TRE) was synthesized and characterized in the current research. The scavenging activity of TRE against 2,2-diphenyl-1-picrylhydrazyl (DPPH & BULL;) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS & BULL;+) free radicals was carried out by comparison with tert-butylhydroxyquinone (TBHQ), ferulic acid and resveratrol. The inclusion of TRE as an oil stabilizer in fish oil was also investigated by assessing lipid oxidation parameters such as peroxide value (POV), TBARS value and p- anisidine value (pAV) under accelerated storage conditions (12 days, 80 degrees C). The changes in fatty acid composition were monitored by infrared spectroscopy and gas chromatography-mass spectrometry. The results showed that the oxidation stability of fish oil supplemented with TRE was better than that of fish oil containing TBHQ, ferulic acid and resveratrol during the whole storage period. Further, the formation of oxidation products in fish oil followed a first-order kinetic model, and adding TRE effectively lowered down the reaction rate constants. Therefore, TRE can be used as a strong antioxidant for tackling oxidative processes.