Phenolic Acid Nanoparticle Formation in Iron-Containing Aqueous Solutions

被引：7
|
作者：
Nilsson, Lars [1 ]
Lof, David [2 ]
Bergenstahl, Bjorn [1 ]
机构：
[1] Lund Univ, Div Food Technol, Lund, Sweden
[2] Lund Univ, Div Phys Chem 1, Lund, Sweden
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2008年 / 56卷 / 23期
关键词：
Phenolic acids; caffeic acid; coumaric acid; antioxidants; iron chelation;
D O I：
10.1021/jf8025925
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
This paper presents results which show that the interaction between two phenolic acids, p-coumaric and caffeic acid, with iron results in the formation of meta-stable colloidal nano particles. The particles are characterized with dynamic light scattering and cryo-transmission electron microscopy. The results show that the nanoparticle formation is an important feature of phenolic acids which is likely to have a large impact on the behavior of these substances as well as their functionality as antioxidants.
引用
收藏
页码：11453 / 11457
页数：5
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