PMID- 25842313
OWN - NLM
STAT- MEDLINE
DCOM- 20160125
LR  - 20181202
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 182
DP  - 2015 Sep 1
TI  - Thermal and spectroscopic studies of the antioxidant food additive propyl 
      gallate.
PG  - 89-94
LID - S0308-8146(15)00329-5 [pii]
LID - 10.1016/j.foodchem.2015.02.129 [doi]
AB  - Literature mentions propyl gallate (PG) as a non-toxic synthetic antioxidant that 
      can be used as a food additive due to its high tolerance to heat. It is important 
      to understand the thermal properties and to identify the decomposition products 
      of this substance, since it has been reported to be thermally stable at 
      temperatures as high as 300  degrees C. Simultaneous thermogravimetry-differential 
      thermal analysis (TG-DTA), differential scanning calorimetry-photovisual 
      (DSC-photovisual), coupled thermogravimetry-infrared spectroscopy (TG-FTIR) 
      analyses and spectroscopic techniques were used to study the food additive PG. 
      The TG-DTA curves, which were performed with the aid of DSC-photovisual, provided 
      information concerning the thermal stability and decomposition profiles of the 
      compound. From the TG-FTIR coupled techniques, it was possible to identify 
      n-propanol as a possible volatile compound released during the thermal 
      decomposition of the antioxidant. A complete spectroscopic characterization in 
      the ultraviolet, visible, near and middle infrared regions was performed in order 
      to understand the spectroscopic properties of PG.
CI  - Copyright (c) 2015 Elsevier Ltd. All rights reserved.
FAU - Galico, D A
AU  - Galico DA
AD  - UNESP - Univ Estadual Paulista, Faculdade de Ciencias, Departamento de Quimica, 
      Sao Paulo CEP 17033-260, Brazil.
FAU - Nova, C V
AU  - Nova CV
AD  - UNESP - Univ Estadual Paulista, Faculdade de Ciencias, Departamento de Quimica, 
      Sao Paulo CEP 17033-260, Brazil.
FAU - Guerra, R B
AU  - Guerra RB
AD  - UNESP - Univ Estadual Paulista, Faculdade de Ciencias, Departamento de Quimica, 
      Sao Paulo CEP 17033-260, Brazil.
FAU - Bannach, G
AU  - Bannach G
AD  - UNESP - Univ Estadual Paulista, Faculdade de Ciencias, Departamento de Quimica, 
      Sao Paulo CEP 17033-260, Brazil. Electronic address: gilbert@fc.unesp.br.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20150304
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Antioxidants)
RN  - 0 (Food Additives)
RN  - 8D4SNN7V92 (Propyl Gallate)
SB  - IM
MH  - Antioxidants
MH  - Calorimetry, Differential Scanning
MH  - Food Additives/*analysis
MH  - Propyl Gallate/*analysis
MH  - Spectrum Analysis/*methods
OTO - NOTNLM
OT  - Coupled TG-FTIR
OT  - DSC-photovisual
OT  - Propyl gallate
OT  - Spectroscopic studies
OT  - Thermal behavior
EDAT- 2015/04/07 06:00
MHDA- 2016/01/26 06:00
CRDT- 2015/04/06 06:00
PHST- 2014/12/16 00:00 [received]
PHST- 2015/02/04 00:00 [revised]
PHST- 2015/02/25 00:00 [accepted]
PHST- 2015/04/06 06:00 [entrez]
PHST- 2015/04/07 06:00 [pubmed]
PHST- 2016/01/26 06:00 [medline]
AID - S0308-8146(15)00329-5 [pii]
AID - 10.1016/j.foodchem.2015.02.129 [doi]
PST - ppublish
SO  - Food Chem. 2015 Sep 1;182:89-94. doi: 10.1016/j.foodchem.2015.02.129. Epub 2015 
      Mar 4.