Degradation of Caffeic Acid in Subcritical Water and Online HPLC-DPPH Assay of Degradation Products

被引：21

作者：

Khuwijitjaru, Pramote ^{[1
]}

Suaylam, Boonyanuch ^{[1
]}

Adachi, Shuji ^{[2
]}

机构：

[1] Silpakorn Univ, Fac Engn & Ind Technol, Dept Food Technol, Nakhon Pathom 73000, Thailand

[2] Kyoto Univ, Grad Sch Agr, Div Food Sci & Biotechnol, Sakyo Ku, Kyoto 6068502, Japan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2014年 / 62卷 / 08期

关键词：

3,4-dihydroxycinnamic acid; stability; free radical scavenging; EXTRACTION;

D O I：

10.1021/jf404850a

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Caffeic acid was subjected to degradation under subcritical water conditions within 160-240 degrees C and at a constant pressure of 5 MPa in a continuous tubular reactor. Caffeic acid degraded quickly at these temperatures; the main products identified by liquid chromatography-diode array detection/mass spectrometry were hydroxytyrosol, protocatechuic aldehyde, and 4-vinylcatechol. The reaction rates for the degradation of caffeic acid and the formation of products were evaluated. Online high-performance liquid chromatography/2,2-diphenyl-1-picryhydrazyl assay was used to determine the antioxidant activity of each product in the solution. It was found that the overall antioxidant activity of the treated solution did not change during the degradation process. This study showed a potential of formation of antioxidants from natural phenolic compounds under these subcritical water conditions, and this may lead to a discovering of novel antioxidants compounds during the extraction by this technique.

引用

页码：1945 / 1949

页数：5

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