Gálico, D. A. [UNESP]Nova, C. V. [UNESP]Guerra, R. B. [UNESP]Bannach, G. [UNESP]2015-12-072015-12-072015-09-01Food Chemistry, v. 182, p. 89-94, 2015.0308-8146http://hdl.handle.net/11449/131554Literature 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 °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.89-94engCoupled tg-ftirDsc-photovisualPropyl gallateSpectroscopic studiesThermal behaviorArtigo10.1016/j.foodchem.2015.02.129Acesso restrito25842313