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- Oh, Won Young, et al. Show all 3 Authors
- Food chemistry 2020 v.309 pp. 125609
- 2,2-diphenyl-1-picrylhydrazyl; acylation; antioxidant activity; antioxidants; carbon; cations; docosahexaenoic acid; dodecanoic acid; epigallocatechin; esters; high performance liquid chromatography; hydrophilicity; lipophilicity; mass spectrometry; nuclear magnetic resonance spectroscopy; octanoic acid; propionic acid; stable isotopes; stearic acid
- ... Epigallocatechin (EGC) was acylated with selected fatty acids, namely propionic acid [C3:0], caprylic acid [C8:0], lauric acid [C12:0], stearic acid [C18:0]) and docosahexaenoic acid (DHA)[C22:6n-3] in order to increase its lipophilicity. Monoesters were identified as the predominant products (~40%) followed by diesters (~33%), triesters (~9%) and trace amounts of tetra- and pentaesters. ¹H NMR, ¹ ...
- Oh, Won Young, et al. Show all 2 Author
- Food chemistry 2018 v.261 pp. 267-273
- DNA damage; antioxidant activity; copper; emulsions; esterification; esters; functional foods; ground meat; health promotion; hydrogen peroxide; hydroxyl radicals; ingredients; low density lipoprotein; oils; organochlorine compounds; oxidation; resveratrol; risk reduction
- ... Resveratrol (R) was lipophilized by esterification in order to facilitate its application in a wide range of products and to possibly enhance its bioactivity. Twelve resveratrol derivatives were prepared using acyl chlorides of different chain length (C3:0–C22:6) and their antioxidant activities assessed. While resveratrol showed the highest antioxidant activity in oil-in-water emulsion, its deriv ...