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ERIC Number: EJ979770
Record Type: Journal
Publication Date: 2012-Jan
Pages: 4
Abstractor: As Provided
ISSN: ISSN-0021-9584
Studies on the Food Additive Propyl Gallate: Synthesis, Structural Characterization, and Evaluation of the Antioxidant Activity
Garrido, Jorge; Garrido, E. Manuela; Borges, Fernanda
Journal of Chemical Education, v89 n1 p130-133 Jan 2012
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, [superscript 1]H and [superscript 13]C 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-picrylhydrazyl) 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. (Contains 1 scheme.)
Division of Chemical Education, Inc and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail:; Web site:
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Higher Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A