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Transformation of phenolic acids during radical neutralization (Record no. 129951)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01910nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241026b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Małgorzata Olszowy-Tomczyk |
| 245 ## - TITLE STATEMENT | |
| Title | Transformation of phenolic acids during radical neutralization |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p 790–797, |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Negative influence of reactive oxygen species on living organisms and stability of food products is the reason for significant interest in the substances exhibiting antioxidant properties. Phenolic acids are very popular among the known diet antioxidants. The paper presents the results of research on the application of chromatographic measurements for determination of antioxidant changes and products of radical neutralization reaction for the chosen phenolic acids (caffeic, ferulic, p-coumaric, protocatechuic and vanilic). The measurements were performed using the ABTS method in a long period time (8 days). The experiments have shown that the examined acids were depletion to ca 50 h but the reaction products (dimers or quinones) were converted into new compounds, observed in both methanolic and ethanolic measuring systems after a given period of time. The obtained results seem to be important in the context of living organisms because the biological activity of transformation products and their impact on human health have not been fully recognized yet. Moreover, the presented results can be interesting for both the producer and the consumer of food as generated substances may have influence on the nutritional value as well as the taste and aroma of the food in which phenolic compounds are applied. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Antioxidant activity ">Antioxidant activity </a> |
| -- | <a href="Phenolic acid ">Phenolic acid </a> |
| -- | <a href="Antioxidant transformation ">Antioxidant transformation </a> |
| -- | <a href="Impact of time">Impact of time</a> |
| -- | <a href=" Impact of solvent"> Impact of solvent</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110106 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP335 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
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| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 26/10/2024 | JP335.17 | 26/10/2024 | 26/10/2024 | Journal Article |