| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542183 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠4-Vinyl derivatives were prepared by thermal decarboxylation of hydroxycinnamic acids. ⺠Their antioxidant properties were determined under various conditions for the first time. ⺠Decarboxylation lowered reducing and radical-scavenging capacities of phenolic acids. ⺠In emulsion derivatives were better antioxidants than phenolic acids. ⺠Antioxidant activity of compounds in emulsion is mostly defined by their partition.
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Authors
Petra Terpinc, Tomaž Polak, NataÅ¡a Å egatin, Andrej Hanzlowsky, NataÅ¡a Poklar Ulrih, Helena AbramoviÄ,