Maxima in antioxidant distributions and efficiencies with increasing hydrophobicity of gallic acid and its alkyl esters. the pseudophase model interpretation of the "cutoff effect"

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 26, 2013, Pages 6533-6543

  Losada Barreiro, Sonia ^a   Bravo Díaz, Carlos ^a   Paiva Martins, Fátima ^b   Romsted, Laurence S ^c  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF PORTO   (Portugal)

^c RUTGERS UNIVERSITY   (United States)

Author keywords

antioxidant distributions; antioxidant efficiency; arenediazonium ions; cutoff effect; emulsions; polar paradox

Indexed keywords

ANTIOXIDANT EFFICIENCIES; ARENEDIAZONIUM IONS; CHEMICAL PROBES; CUTOFF EFFECT; INTERFACIAL REGION; POLAR PARADOX; PSEUDOPHASE MODEL; STRIPPED CORN OIL;

ANTIOXIDANTS; EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; RATE CONSTANTS; REACTION KINETICS;

EFFICIENCY;

ANTIOXIDANT; CORN OIL; EMULSIFYING AGENT; ESTER; FOOD ADDITIVE; FOOD PRESERVATIVE; GALLIC ACID; OLIVE OIL; VEGETABLE OIL;

ALKYLATION; ARTICLE; CHEMICAL MODEL; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; EMULSION; HEAT; KINETICS;

ALKYLATION; ANTIOXIDANTS; CORN OIL; EMULSIFYING AGENTS; EMULSIONS; ESTERS; FOOD ADDITIVES; FOOD PRESERVATIVES; GALLIC ACID; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; MODELS, CHEMICAL; PLANT OILS;

ZEA MAYS;

EID: 84879755804     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf400981x     Document Type: Article

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