Solvent and pH effects on the antioxidant activity of caffeic and other phenolic acids

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 8, 2006, Pages 2932-2937

  Amorati, Riccardo ^a   Pedulli, Gian Franco ^a   Cabrini, Luciana ^a   Zambonin, Laura ^a   Landi, Laura ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Antioxidants; Catechol; Liposomes; Peroxyl radicals; pH effect; Phenolic acids

Indexed keywords

ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; HYDROXYBENZOIC ACID DERIVATIVE; LIPOSOME; PHENOLIC ACID; SOLVENT;

ARTICLE; CHEMISTRY; HEAT; OXIDATION REDUCTION REACTION; PH; SOLUTION AND SOLUBILITY; THERMODYNAMICS;

ANTIOXIDANTS; CAFFEIC ACIDS; HEAT; HYDROGEN-ION CONCENTRATION; HYDROXYBENZOIC ACIDS; LIPOSOMES; OXIDATION-REDUCTION; SOLUTIONS; SOLVENTS; THERMODYNAMICS;

EID: 33646518792     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf053159+     Document Type: Article

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