کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4562429 | 1330715 | 2009 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Caffeic acid decomposition products: Antioxidants or pro-oxidants?
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
The potential of phenol antioxidants to suffer decomposition reactions leading to the formation of products exerting pro-oxidant activity was studied. A hydroalcoholic solution containing caffeic acid was assessed for antioxidant and pro-oxidant activity during heating at 90 °C to simulate the heat maintenance of the coffee brews in thermos. Decomposition products were also evaluated by HPLC analysis. In the early steps of caffeic acid decomposition, a decrease in antioxidant capacity was detected, associated to a significant increase in pro-oxidant activity because the development of pro-oxidant compounds. On further heating, an increase in antioxidant activity associated to a decrease in pro-oxidant molecules previously formed and the formation of polymers with higher antioxidant activity was observed. A mechanistic route of caffeic acid decomposition under thermal conditions according to the HPLC analysis was proposed. This study clearly showed that caffeic acid, a well known antioxidant, may also act as pro-oxidant due to thermal decomposition.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 42, Issue 1, January 2009, Pages 51-55
Journal: Food Research International - Volume 42, Issue 1, January 2009, Pages 51-55
نویسندگان
Susana Andueza, Lara Manzocco, M. Paz de Peña, Concepción Cid, Cristina Nicoli,