Antioxidant Mechanism Studies on Ferulic Acid: Isolation and Structure Identification of the Main Antioxidation Product from Methyl Ferulate

Author:

MASUDA Toshiya,YAMADA Kazuki,MAEKAWA Tomomi,TAKEDA Yoshio,YAMAGUCHI Hidemasa

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference18 articles.

1. Frankel, N.F. (1998). “Lipid Oxidation” The Oily Press, Dundee, pp 129-135.

2. Antioxidant potential of ferulic acid

3. Hall III, C.A. and Cuppett, S.L. (1997). Structure-activities of natural antioxidants. In “Antioxidant Methodology in vivo and in vitro Concepts” ed. by Aruoma, O. I. and Cuppett, S. L., AOCS Press, Champaign, pp. 141-172.

4. Hirose, Y., Yamaoka, H. and Nakayama M. (1991). A novel quasi-dimeric oxidation product of (+)-catechin from lipid peroxidation. J. Am. Oil Chem. Soc., 68, 131-132.

5. Kawabata, J., Okamoto, Y., Kodama, A., Makimoto, T. and Kasai, T. (2002). Oxidative dimers produced from protocatechuic and gallic esters in the DPPH radical scavenging reaction. J. Agric. Food Chem. 50, 5469-5471.

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