Structure-antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid

被引：156

作者：

Farhoosh, Reza ^{[1
]}

Johnny, Saeed ^{[1
]}

Asnaashari, Maryam ^{[1
]}

Molaahmadibahraseman, Najme ^{[1
]}

Sharif, Ali ^{[1
]}

机构：

[1] Ferdowsi Univ Mashhad, Dept Food Sci & Technol, Fac Agr, Mashhad, Iran

来源：

FOOD CHEMISTRY | 2016年 / 194卷

关键词：

Antioxidant activity; Emulsion; Kilka fish oil; p-Hydroxybenzoic acid; Polar paradox theory; BOND-DISSOCIATION ENTHALPIES; OIL-IN-WATER; PHENOLIC ANTIOXIDANTS; FERULIC ACID; POTENTIALS; EMULSIONS; CELLS;

D O I：

10.1016/j.foodchem.2015.08.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Anti-DPPH radical effect as well as anti-peroxide activity of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid in a bulk fish oil system and its O/W emulsion were investigated. Electronic phenomena, intra- and/or intermolecular hydrogen bonds, interfacial properties, and chemical reaction of the solvent molecules with phenolic compounds were considered to be mainly involved in the antiradical activities observed. Antioxidant activity of the phenolic acids derivatives as a function of these factors was variously affected by the environmental conditions which may occur in practice. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：128 / 134

页数：7

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