Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids

Food Chemistry

Volumn 128, Issue 1, 2011, Pages 62-69

  Terpinc, Petra ^a   Polak, Tomaž ^a   Šegatin, Nataša ^a   Hanzlowsky, Andrej ^a   Ulrih, Nataša Poklar ^a   Abramovič, Helena ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

4 Vinylcatechol; 4 Vinylguaiacol; 4 Vinylphenol; 4 Vinylsyringol; Antioxidant activity; Hydroxycinnamic acids

Indexed keywords

4-VINYLCATECHOL; 4-VINYLGUAIACOL; 4-VINYLPHENOL; 4-VINYLSYRINGOL; ANTIOXIDANT ACTIVITY; HYDROXYCINNAMIC ACIDS;

CARBOXYLATION; EMULSIFICATION; ORGANIC ACIDS; OXYGEN; PHENOLS;

PLANTS (BOTANY);

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 4 VINYLCATECHOL; 4 VINYLGUAIACOL; 4 VINYLPHENOL; 4 VINYLSYRINGOL; CAFFEIC ACID; COUMARIC ACID; FERULIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; SINAPIC ACID; SUPEROXIDE; UNCLASSIFIED DRUG; VINYL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DECARBOXYLATION; DRUG ISOLATION; DRUG STRUCTURE; DRUG SYNTHESIS; EMULSION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SOLID PHASE EXTRACTION;

EID: 79954418904     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.077     Document Type: Article

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