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

页码：11453 / 11457

页数：5