Abstract：
:The compounds 4-vinylphenol (4-VP), 4-vinylguaiacol (4-VG), 4-vinylsyringol (4-VS) and 4-vinylcatechol (4-VC) were prepared by thermal decarboxylation of the corresponding hydroxycinnamic acids p-coumaric, ferulic, sinapic and caffeic acid, respectively. For confirmation of the synthesised products LC-MS followed by NMR analysis was used. To evaluate their antioxidant potential, their reducing power and efficiency in scavenging the alkylperoxyl radical generated in an emulsion system, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and the superoxide anion radical (O2(-)) were determined. All tested 4-vinyl derivatives revealed weaker antioxidant activity in a homogeneous polar medium than the corresponding phenolic acids. In the emulsion system the activity for 4-vinyl derivatives was higher than was the activity of their corresponding phenolic acids, with 4-VG as the most active among the tested phenolic compounds.
journal_name
Food Chemjournal_title
Food chemistryauthors
Terpinc P,Polak T,Segatin N,Hanzlowsky A,Ulrih NP,Abramovič Hdoi
10.1016/j.foodchem.2011.02.077subject
Has Abstractpub_date
2011-09-01 00:00:00pages
62-9issue
1eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00356-6journal_volume
128pub_type
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