Phytosteryl sinapates and vanillates: Chemoenzymatic synthesis and antioxidant capacity assessment

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1438-1447

  Tan, Zhuliang ^a   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Antioxidant capacity; Chemoenzymatic synthesis; Cooked muscle foods system; ORAC; Phytosteryl sinapates and vanillates

Indexed keywords

ANTIOXIDANT CAPACITY; CHEMO-ENZYMATIC SYNTHESIS; MUSCLE FOODS; ORAC; VANILLATES;

ALCOHOLS; ASSAYS; ESTERIFICATION; ESTERS; FATTY ACIDS; HEALTH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; PHENOLS;

AGENTS;

SINAPIC ACID; VANILLIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; COLUMN CHROMATOGRAPHY; CONJUGATION; ENZYME MECHANISM; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; MASS SPECTROMETRY; MEAT; NONHUMAN; STRUCTURE ANALYSIS; SYNTHESIS;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; PHYTOSTEROLS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TANDEM MASS SPECTROMETRY; VANILLIC ACID;

EID: 84873713746     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.093     Document Type: Article

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