Ciencia y Tecnología de Alimentos >
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN) >
(ICTAN) Artículos >
Closed Access item Preparation and antioxidant activity of tyrosyl and homovanillyl ethers
Espartero, José L.
|Citation:||Food Chemistry 129: 1169- 1178 (2011)|
|Abstract:||Preparation of tyrosyl and homovanillyl lipophilic derivatives was carried out as a response to the food industry's increasing demand for new synthetic lipophilic antioxidants. Tyrosyl and homovanillyl ethers were synthesized in high yields by a three-step procedure starting from tyrosol (Ty) and homovanillic alcohol (HMV). The antioxidant activity of these new series of alkyl tyrosyl and homovanillyl ethers was evaluated by the Rancimat test in a lipophilic food matrix and by the FRAP, ABTS and ORAC assays and compared to free Ty and HMV as well as two antioxidants widely used in the food industry, butylhydroxytoluene (BHT) and α-tocopherol. The results pointed out the higher activity of homovanillyl series in comparison with tyrosyl series with all the assayed methods. However, while both synthetic series were less antioxidant than BHT and α-tocopherol in a lipophilic matrix after their Rancimat test evaluation, homovanillyl alkyl ethers showed the best reducing power and radical scavenging activity of all evaluated compounds. This batch of synthetic lipophilic compounds, derived from biologically active compounds such as Ty and HMV, provide interesting and potentially bioactive compounds. © 2011 Elsevier Ltd. All rights reserved.|
|Appears in Collections:||(ICTAN) Artículos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.