
Butylated caffeic acid: An efficient novel antioxidant
Author(s) -
Gaofeng Shi,
Xianyan Liao,
Tosin Michael Olajide,
J. Liu,
Xiaoyun Jiang,
Xinchu Weng
Publication year - 2017
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.1278162
Subject(s) - caffeic acid , chemistry , butylated hydroxyanisole , antioxidant , dpph , organic chemistry , ether , hydroquinone , food science , butylated hydroxytoluene , hydrolysis , nuclear chemistry
A novel antioxidant, butylated caffeic acid (BCA) was rationally designed by adding a tert-butyl group to caffeic acid, which was synthesized at a high yield (36.2%) from 2-methoxy-4-methylphenol by a four-step reaction including Friedel-Crafts alkylation, bromine oxidation, ether bond hydrolysis and Knoevenagel condensation. Its antioxidant capacity was much stronger than common commercial antioxidant tert-butyl hydroquinone (TBHQ) and its mother compound, caffeic acid, in both rancimat and deep frying tests. When investigated via the DPPH method, the antioxidant capacity of BCA was almost equal to TBHQ, but lower than caffeic acid. BCA could be a potentially strong antioxidant, especially for food processing at high temperatures such as deep frying and baking