Effects of Caffeic Acid Phenethyl Ester and 4-Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil

2015 ◽  
Vol 63 (47) ◽  
pp. 10280-10286 ◽  
Author(s):  
Cai-Hua Jia ◽  
Jung-Ah Shin ◽  
Ki-Teak Lee
Keyword(s):  
Soybean Oil ◽  
Caffeic Acid ◽  
Caffeic Acid Phenethyl Ester ◽  
Oil In Water ◽  
Stripped Soybean Oil

Antioxidant Properties of Caffeic acid Phenethyl Ester and 4-Vinylcatechol in Stripped Soybean Oil

2015 ◽  
Vol 81 (1) ◽  
pp. C35-C41 ◽  
Author(s):  
Cai-Hua Jia ◽  
Xiang-Yu Wang ◽  
Jin-Feng Qi ◽  
Soon-Taek Hong ◽  
Ki-Teak Lee
Keyword(s):  
Soybean Oil ◽  
Caffeic Acid ◽  
Antioxidant Properties ◽  
Caffeic Acid Phenethyl Ester ◽  
Stripped Soybean Oil

Antioxidant and Prooxidant Activity Behavior of Phospholipids in Stripped Soybean Oil‐in‐Water Emulsions

2011 ◽  
Vol 88 (9) ◽  
pp. 1409-1416 ◽  
Author(s):  
Vladimiro Cardenia ◽  
Thaddao Waraho ◽  
Maria Teresa Rodriguez‐Estrada ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Soybean Oil ◽  
Prooxidant Activity ◽  
Oil In Water ◽  
Activity Behavior ◽  
Stripped Soybean Oil

Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions

2009 ◽  
Vol 57 (15) ◽  
pp. 7112-7117 ◽  
Author(s):  
Thaddao Waraho ◽  
Vladimiro Cardenia ◽  
Maria T. Rodriguez-Estrada ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Oil In Water ◽  
Stripped Soybean Oil

Antioxidant effects of mono- and diacylglycerols in non-stripped and stripped soybean oil-in-water emulsions

2012 ◽  
Vol 48 (2) ◽  
pp. 353-358 ◽  
Author(s):  
Thaddao Waraho ◽  
Vladimiro Cardenia ◽  
Yudai Nishino ◽  
Kapila N. Seneviratne ◽  
Maria T. Rodriguez-Estrada ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Oil In Water ◽  
Antioxidant Effects ◽  
Stripped Soybean Oil

Novel Caffeic Acid Phenethyl Ester (Cape) Analogues as Inducers of Heme Oxygenase-1

2017 ◽  
Vol 23 (18) ◽  
Author(s):  
Valeria Pittala ◽  
Luca Vanella ◽  
Loredana Salerno ◽  
Claudia Di Giacomo ◽  
Rosaria Acquaviva ◽  
...  
Keyword(s):  
Caffeic Acid ◽  
Heme Oxygenase ◽  
Caffeic Acid Phenethyl Ester ◽  
Heme Oxygenase 1

scholarly journals Determination of antioxidant activity and phenolic compounds for basic standardization of Turkish propolis

2021 ◽  
Vol 64 (1) ◽  
Author(s):  
Aslı Özkök ◽  
Merve Keskin ◽  
Aslı Elif Tanuğur Samancı ◽  
Elif Yorulmaz Önder ◽  
Çiğdem Takma
Keyword(s):  
Antioxidant Capacity ◽  
Caffeic Acid ◽  
Caffeic Acid Phenethyl Ester ◽  
Total Phenolic ◽  
Scaling Analysis ◽  
Flavonoid Content ◽  
Multidimensional Scaling Analysis ◽  
Flavonoid Quercetin ◽  
Phenolic And Flavonoid

AbstractThis study aimed to determine the standard amount of antioxidant content and compounds of the propolis for the standardization of propolis. For this purpose, the total flavonoids, total phenolic, CUPRAC antioxidant capacity content and the diversity of phenolic and flavonoid components of these propolis samples were found by HPLC determined at the 23 propolis samples which were collected different regions of Turkey. Beside that, the similarities and differences of these 23 provinces to each other according to their antioxidant capacities were investigated by multidimensional scaling analysis. The total flavonoid content in the propolis samples were determined between 21.28 and 152.56 mg CE/g. The total phenolic content in the propolis samples was found between 34.53 mg and 259.4 mg GAE/g. CUPRAC antioxidant capacity of the propolis samples and antioxidant range was found from 95.35 to 710.43 mg TE/g. Also, 4 flavonoid [Quercetin (min.1.12–max.4.14 mg/g), Galangin (min.0.72–max.40.79 mg/g), Apigenin (min.1.07–max.17.35 mg/g), Pinocembrin (min.1.32–max.39.92 mg/g] and 6 phenolic acid [Caffeic acid (min.1.20–max.7.6 mg/g), p-Coumaric acid (min.1.26–max.4.47 mg/g), trans-Ferulic acid (min.1.28–max.4.92 mg/g), Protocatechuic acid (1.78 mg/g), trans-Cinnamic acid (min.1.05–max.3.83 mg/g), Caffeic Acid Phenethyl Ester (CAPE) (min.1.41–max.30.15 mg/g)] components were detected as mg/g, in different ratios in propolis samples collected from different regions. The feature of this study, so far, is to have the maximum number of samples representing the Turkish propolis, and so is thought to help to national and international propolis standard workings.

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