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Effect of temperature on the antioxidant activity of phenolic acids
antioxidants pork lard oxidasability Oxipres
2014/2/25
The effect of temperature on the antioxidant activity of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 0.5 mmol/kg) was studied in pork lard, usi...
Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils
vitamin E lipid oxidantion antioxidants frying
2014/2/25
The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-tocopherol was tested during the heating of sunflower oil on a hot plate set at 1...
Ability of phenolic acids to protect α-tocopherol
phenolic acids frying α-tocopherol polymerised triacylglycerols
2014/2/27
The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect α-tocopherol was tested during the heating of sunflower oil on...
Antimicrobial and antioxidant properties of phenolic acids alkyl esters
phenolic acid antioxidant properties antimicrobial properties
2014/2/27
Some phenolic acids alkyl esters (methyl, ethyl, propyl, butyl and hexyl) and determine their antioxidant and antimicrobial activities were prepared. The antimicrobial activity against the tested micr...
Antioxidative Effects of Phenolic Acids on Lipid Peroxidation Induced by H2O2 in the Presence of Myoglobin
caffeic acid ferulic acid hydrogen peroxide
2009/6/18
Antioxidant effects of the phenolic acids, caffeic acid, p-coumaric acid, and ferulic acid, were investigated by monitoring O2 consumption in the linoleic acid micelles in the presence of H2O2 and met...
Identification of Phenolic Acids and Changes in their Content during Fermentation and Ageing of White Wines Posip and Rukatac
phenolic acids Posip Rukatac
2009/3/20
Identification of phenolic acids was performed and changes in their content during the production of autochthonous Croatian white wines Posip and Rukatac (Vitis vinifera, L.) were registered. In both ...
Inhibition of the Decrease of Linalool in Muscat Wine by Phenolic Acids
aroma linalool muscat wine oxidation
2009/3/16
Two white wine extracts rich in phenolic acids, caffeic acid and gallic acid were tested as inhibitors of the decrease of linalool in Muscat wine. Each wine extract was added at 60 ppm and each phenol...
