Evaluation of Oxidation Parameters of Caffeic Acid Phenethyl Ester Comparing with Caffeic Acid, Ascorbyl Palmitate, and α-Tocopherol on the Thermal Oxidation Model-Reference-Cited by-同舟云学术

Evaluation of Oxidation Parameters of Caffeic Acid Phenethyl Ester Comparing with Caffeic Acid, Ascorbyl Palmitate, and α-Tocopherol on the Thermal Oxidation Model

Published:2020 Issue:2 Volume:69 Page:93-103
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Shin Jung-Ah¹²,Kim Young Min¹,Duan Beibei¹,Lee Ki-Teak¹

Affiliation:

1. Department of Food Science and Technology, Chungnam National University

2. Department of Food Processing and Distribution, Gangneung-Wonju National University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/69/2/69_ess19152/_pdf

Reference37 articles.

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2. 3) Warner, K. Chemistry of frying fats. in Food Lipids. 2^nd ed. (Akoh, C.C.; Min, D.B. eds.), Marcel Dekker Inc., NY, USA, pp. 167-180 (1997).

3. 4) Onal, B.; Ergin, G. Antioxidative effects of a-tocopherol and ascorbyl palmitate on thermal oxidation of canola oil. Nahrung 46, 420-426 (2002).

4. 5) Chen, J.H.; Shao, Y.; Huang, M.T.; Chin, C.K.; Ho, C.T. Inhibitory effect of caffeic acid phenethyl ester on human leukemia HL-60 cells. Cancer Lett. 108, 211-214 (1996).

5. 6) Chen, J.H.; Ho, C.T. Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J. Agric. Food Chem. 45, 2374-2378 (1997).

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