Antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumarates
Caffeic, ferulic, and coumaric acids were lipophilized with saturated fatty alcohols (C1?C20). The antioxidant properties of these hydroxycinnamic acids and their alkyl esters were evaluated in various assays. Furthermore, the antioxidant efficiency of the compounds was evaluated in a simple o/w microemulsion using the conjugated autoxidizable triene (CAT) assay. All evaluated phenolipids had radical scavenging, reducing power, and metal chelating properties. Only caffeic acid and caffeates were able to form a complex with iron via their catechol group in the phenolic ring. In the o/w emulsion, the medium chain phenolipids of the three homologues series were most efficient. The antioxidant properties and efficacies were dependent upon functional groups substituted to the ring structure and were in the following order: caffeic acid and caffeates > ferulic acid and ferulates > coumaric acid and coumarates. Moreover, the results demonstrated that the test system has an impact on the antioxidative properties measured.
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dig-cirad-fr-5749952024-01-28T22:25:59Z http://agritrop.cirad.fr/574995/ http://agritrop.cirad.fr/574995/ Antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumarates. Moltke Sorensen Ann-Dirit, Durand Erwann, Laguerre Mickaël, Bayrasy Christelle, Lecomte Jérôme, Villeneuve Pierre, Jacobsen Charlotte. 2014. Journal of Agricultural and Food Chemistry, 62 (52) : 1253-12562.https://doi.org/10.1021/jf500588s <https://doi.org/10.1021/jf500588s> Antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumarates Moltke Sorensen, Ann-Dirit Durand, Erwann Laguerre, Mickaël Bayrasy, Christelle Lecomte, Jérôme Villeneuve, Pierre Jacobsen, Charlotte eng 2014 Journal of Agricultural and Food Chemistry Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires antioxydant acide caféique acide férulique acide coumarique polyphénol composé phénolique coumarine lipide valeur nutritive radical libre synthèse chimique technologie alimentaire réaction chimique structure chimique http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_36534 http://aims.fao.org/aos/agrovoc/c_33987 http://aims.fao.org/aos/agrovoc/c_36532 http://aims.fao.org/aos/agrovoc/c_15881 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_1933 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_28580 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_15893 Caffeic, ferulic, and coumaric acids were lipophilized with saturated fatty alcohols (C1?C20). The antioxidant properties of these hydroxycinnamic acids and their alkyl esters were evaluated in various assays. Furthermore, the antioxidant efficiency of the compounds was evaluated in a simple o/w microemulsion using the conjugated autoxidizable triene (CAT) assay. All evaluated phenolipids had radical scavenging, reducing power, and metal chelating properties. Only caffeic acid and caffeates were able to form a complex with iron via their catechol group in the phenolic ring. In the o/w emulsion, the medium chain phenolipids of the three homologues series were most efficient. The antioxidant properties and efficacies were dependent upon functional groups substituted to the ring structure and were in the following order: caffeic acid and caffeates > ferulic acid and ferulates > coumaric acid and coumarates. Moreover, the results demonstrated that the test system has an impact on the antioxidative properties measured. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/574995/1/document_574995.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1021/jf500588s 10.1021/jf500588s info:eu-repo/semantics/altIdentifier/doi/10.1021/jf500588s info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1021/jf500588s |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires antioxydant acide caféique acide férulique acide coumarique polyphénol composé phénolique coumarine lipide valeur nutritive radical libre synthèse chimique technologie alimentaire réaction chimique structure chimique http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_36534 http://aims.fao.org/aos/agrovoc/c_33987 http://aims.fao.org/aos/agrovoc/c_36532 http://aims.fao.org/aos/agrovoc/c_15881 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_1933 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_28580 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_15893 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires antioxydant acide caféique acide férulique acide coumarique polyphénol composé phénolique coumarine lipide valeur nutritive radical libre synthèse chimique technologie alimentaire réaction chimique structure chimique http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_36534 http://aims.fao.org/aos/agrovoc/c_33987 http://aims.fao.org/aos/agrovoc/c_36532 http://aims.fao.org/aos/agrovoc/c_15881 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_1933 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_28580 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_15893 |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires antioxydant acide caféique acide férulique acide coumarique polyphénol composé phénolique coumarine lipide valeur nutritive radical libre synthèse chimique technologie alimentaire réaction chimique structure chimique http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_36534 http://aims.fao.org/aos/agrovoc/c_33987 http://aims.fao.org/aos/agrovoc/c_36532 http://aims.fao.org/aos/agrovoc/c_15881 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_1933 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_28580 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_15893 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires antioxydant acide caféique acide férulique acide coumarique polyphénol composé phénolique coumarine lipide valeur nutritive radical libre synthèse chimique technologie alimentaire réaction chimique structure chimique http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_36534 http://aims.fao.org/aos/agrovoc/c_33987 http://aims.fao.org/aos/agrovoc/c_36532 http://aims.fao.org/aos/agrovoc/c_15881 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_1933 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_28580 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_15893 Moltke Sorensen, Ann-Dirit Durand, Erwann Laguerre, Mickaël Bayrasy, Christelle Lecomte, Jérôme Villeneuve, Pierre Jacobsen, Charlotte Antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumarates |
description |
Caffeic, ferulic, and coumaric acids were lipophilized with saturated fatty alcohols (C1?C20). The antioxidant properties of these hydroxycinnamic acids and their alkyl esters were evaluated in various assays. Furthermore, the antioxidant efficiency of the compounds was evaluated in a simple o/w microemulsion using the conjugated autoxidizable triene (CAT) assay. All evaluated phenolipids had radical scavenging, reducing power, and metal chelating properties. Only caffeic acid and caffeates were able to form a complex with iron via their catechol group in the phenolic ring. In the o/w emulsion, the medium chain phenolipids of the three homologues series were most efficient. The antioxidant properties and efficacies were dependent upon functional groups substituted to the ring structure and were in the following order: caffeic acid and caffeates > ferulic acid and ferulates > coumaric acid and coumarates. Moreover, the results demonstrated that the test system has an impact on the antioxidative properties measured. |
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article |
topic_facet |
Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires antioxydant acide caféique acide férulique acide coumarique polyphénol composé phénolique coumarine lipide valeur nutritive radical libre synthèse chimique technologie alimentaire réaction chimique structure chimique http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_36534 http://aims.fao.org/aos/agrovoc/c_33987 http://aims.fao.org/aos/agrovoc/c_36532 http://aims.fao.org/aos/agrovoc/c_15881 http://aims.fao.org/aos/agrovoc/c_5772 http://aims.fao.org/aos/agrovoc/c_1933 http://aims.fao.org/aos/agrovoc/c_4362 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_33488 http://aims.fao.org/aos/agrovoc/c_28580 http://aims.fao.org/aos/agrovoc/c_3030 http://aims.fao.org/aos/agrovoc/c_25191 http://aims.fao.org/aos/agrovoc/c_15893 |
author |
Moltke Sorensen, Ann-Dirit Durand, Erwann Laguerre, Mickaël Bayrasy, Christelle Lecomte, Jérôme Villeneuve, Pierre Jacobsen, Charlotte |
author_facet |
Moltke Sorensen, Ann-Dirit Durand, Erwann Laguerre, Mickaël Bayrasy, Christelle Lecomte, Jérôme Villeneuve, Pierre Jacobsen, Charlotte |
author_sort |
Moltke Sorensen, Ann-Dirit |
title |
Antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumarates |
title_short |
Antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumarates |
title_full |
Antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumarates |
title_fullStr |
Antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumarates |
title_full_unstemmed |
Antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumarates |
title_sort |
antioxidant properties and efficacies of synthesized alkyl caffeates, ferulates, and coumarates |
url |
http://agritrop.cirad.fr/574995/ http://agritrop.cirad.fr/574995/1/document_574995.pdf |
work_keys_str_mv |
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