Novel caffeic acid amide antioxidants: Synthesis, radical scavenging activity and performance under storage and frying conditions

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 945-952

  Aladedunye, Felix ^a   Catel, Yohann ^a   Przybylski, Roman ^a  

^a UNIVERSITY OF LETHBRIDGE   (Canada)

Author keywords

Antioxidants; Caffeic amides; DPPH; Frying; Peroxide value; Phenolic acids; Polar components; Radicals scavenging; Storage

Indexed keywords

ANTIOXIDANTS; DPPH; FRYING; PEROXIDE VALUE; PHENOLIC ACIDS; POLAR COMPONENTS;

ENERGY STORAGE; GLYCEROL; ORGANIC ACIDS; PHENOLS;

AMIDES;

ALPHA TOCOPHEROL; ANTIOXIDANT; BUTYLCRESOL; CAFFEIC ACID; CAFFEIC ACID AMIDE; CANOLA OIL TRIACYLGLYCEROL; HYDROPEROXIDE; N DECYL N (3,5 DIMETHOXY 4 HYDROXYBENZYL) 3 (3,4 DIHYDROXYPHENYL) PROPANAMIDE; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; COLUMN CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROTON NUCLEAR MAGNETIC RESONANCE;

BRASSICA NAPUS VAR. NAPUS;

EID: 80052964321     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.021     Document Type: Article

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