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Volumn 75, Issue 22, 2010, Pages 7535-7541

Long-lasting antioxidant protection: A regenerable BHA analogue

Author keywords

[No Author keywords available]

Indexed keywords

4-HYDROXYANISOLE; ANTIOXIDANT PROTECTION; H-ATOM TRANSFER; HOMOGENEOUS PHASE; LINOLEIC ACID; LONG LASTING; N-ACETYLCYSTEINE; ORDERS OF MAGNITUDE; ORGANOTELLURIUM; PEROXIDATION; PEROXYL RADICAL; PHENOLIC ANTIOXIDANT; PHENOLIC MOIETY; RATE CONSTANT K; STERIC CROWDING; STOICHIOMETRIC FACTORS; TWO PHASE SYSTEMS;

EID: 78449244861     PISSN: 00223263     EISSN: 15206904     Source Type: Journal    
DOI: 10.1021/jo101239c     Document Type: Article
Times cited : (61)

References (35)
  • 2
    • 78449238174 scopus 로고    scopus 로고
    • For example, the maximum level in frying oil is 200 mg/kg. European Parliament and Council Directive No 95/1/EC of 20 February, 1995 on food additives other than colors and sweeteners
    • For example, the maximum level in frying oil is 200 mg/kg. European Parliament and Council Directive No 95/1/EC of 20 February, 1995 on food additives other than colors and sweeteners.
  • 5
    • 78449263288 scopus 로고    scopus 로고
    • Joint FAO/WHO Expert Committee on Food Additives (JECFA) Monographs and Evaluations: Butylated Hydroxyanisole (BHA) (WHO Food Additives Series 15)
    • Joint FAO/WHO Expert Committee on Food Additives (JECFA) Monographs and Evaluations: Butylated Hydroxyanisole (BHA) (WHO Food Additives Series 15).
  • 6
    • 78449234617 scopus 로고    scopus 로고
    • Joint FAO/WHO Expert Committee on Food Additives (JECFA) Monographs and Evaluations: Butylated Hydroxyanisole (BHA) (WHO Food Additives Series 18)
    • Joint FAO/WHO Expert Committee on Food Additives (JECFA) Monographs and Evaluations: Butylated Hydroxyanisole (BHA) (WHO Food Additives Series 18).
  • 9
    • 78449234812 scopus 로고    scopus 로고
    • Joint FAO/WHO Expert Committee on Food Additives (JECFA) Monographs and Evaluations: Butylated Hydroxyanisole (BHA) (WHO Food Additives Series 42). ISBN-13 9789241660426
    • Joint FAO/WHO Expert Committee on Food Additives (JECFA) Monographs and Evaluations: Butylated Hydroxyanisole (BHA) (WHO Food Additives Series 42, 1999). ISBN-13 9789241660426.
    • (1999)
  • 34
    • 78449242794 scopus 로고    scopus 로고
    • inh of both 12 and 14 is somewhat smaller than expected from BDE(O-H) values and the steric crowding around the OH group (see Figure 3) may derive from the fact that also in these compounds the optimal conformation of the alkylchalcogeno group in the parent phenol is different from that of the phenoxyl radical (90° and 0°, respectively) (14) and the planar conformation, necessary for the full stabilization of the phenoxyl radical, is not reached during the TS. (26)
    • inh of both 12 and 14 is somewhat smaller than expected from BDE(O-H) values and the steric crowding around the OH group (see Figure 3) may derive from the fact that also in these compounds the optimal conformation of the alkylchalcogeno group in the parent phenol is different from that of the phenoxyl radical (90° and 0°, respectively) (14) and the planar conformation, necessary for the full stabilization of the phenoxyl radical, is not reached during the TS. (26)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.