Novel caffeic acid amide antioxidants: Synthesis, radical scavenging activity and performance under storage and frying conditions
作者:Felix Aladedunye、Yohann Catel、Roman Przybylski
DOI:10.1016/j.foodchem.2011.08.021
日期:2012.2
Twelve novel dihydro-caffeic acid amides were synthesised in good yields and fully characterised by 1H NMR, 13C NMR, and MS. Their radical scavenging activities were assessed by DPPH assay. Additionally, their abilities to protect polyunsaturated oils under accelerated storage and frying conditions were evaluated. All the new compounds possessed significantly higher radical scavenging activities than
以高收率合成了十二种新颖的二氢咖啡酸酰胺,并通过1 H NMR进行了全面表征,131 H NMR和MS。通过DPPH分析评估了它们的自由基清除活性。此外,评估了它们在加速储存和油炸条件下保护多不饱和油的能力。所有这些新化合物都具有比α-生育酚和丁基化羟基甲苯(BHT)更高的自由基清除活性。N-癸基-N-(3,5-二甲氧基-4-羟基苄基)-3-(3,4-二羟基苯基)丙酰胺的自由基清除活性分别比α-生育酚和BHT高1.7和4倍。在储存期结束时,用α-生育酚和BHT强化的菜籽油三酰甘油(CTAG)中氢过氧化物的各自含量分别比含酰胺的CTAG高6.1和1.4倍。油炸试验表明,含有N-癸基-N-苄基-3-(3,4-二羟基苄基)丙酰胺的CTAG为1.3、1.4,通过总极性化合物的量评估,其稳定性分别比用二氢咖啡酸,α-生育酚和BHT强化的油高1.6倍。而且,这些化合物具有显着的热稳定性,使其适合油炸应用。