Journal ArticleDOI
Characterization of compounds obtained by chemical oxidation of caffeic acid in acidic conditions
Reads0
Chats0
TLDR
Sodium periodate oxidation of caffeic acid in aqueous solutions with pH ranging from 2 to 7 was investigated in this paper, and two products obtained at pH values lower than 4.6 approximately, were analyzed and isolated by reverse phase HPLC.About:
This article is published in Phytochemistry.The article was published on 1994-01-01. It has received 101 citations till now. The article focuses on the topics: Sodium periodate & Caffeic acid.read more
Citations
More filters
Journal ArticleDOI
Phenolic compounds and their role in oxidative processes in fruits
TL;DR: In this article, the role of phenolic compounds as either antioxidants or substrates in browning reactions is examined. But the authors do not consider the effect of dietary intake and metabolic fate on the performance of browning.
Journal ArticleDOI
Tyrosinase inhibitors from natural and synthetic sources: structure, inhibition mechanism and perspective for the future.
Y.-J. Kim,Hiroshi Uyama +1 more
TL;DR: This article overviews the various inhibitors obtained from natural and synthetic sources with their industrial importance, and examines the role of tyrosinase in melanin biosynthesis and its role in dermatological disorders.
Journal ArticleDOI
Updated Knowledge About the Presence of Phenolic Compounds in Wine
TL;DR: In this paper, the main types of phenolic compounds found in wine, including hydroxybenzoic and hydroxycinnamic acids, stilbenes, flavones, flavonols, flavanonols, and anthocyanins, are firstly described.
Journal ArticleDOI
Structural determination of colourless and yellow dimers resulting from (+)-catechin coupling catalysed by grape polyphenoloxidase
TL;DR: In this paper, (+)-Catechin oxidation was carried out in aqueous systems using grape polyphenoloxidase as catalyst and two yellow pigments were identified.
Journal ArticleDOI
Higher radical scavenging activities of polyphenolic antioxidants can be ascribed to chemical reactions following their oxidation
TL;DR: A possible mechanism for the oxidation of polyphenols is proposed, in which the oxidizable -OH moieties are reproduced through an oxidative dimerization (or more highly polymerization).
References
More filters
Journal Article
Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications
TL;DR: A review with 45 references of the title topic is presented in this paper emphasizing research by the author and his associates, with comments on their significance to winemakers and their practical implications with respect to products of enzymic must oxidation and forced oxidation of phenols.
Journal ArticleDOI
Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
M.Y. Coseteng,Chang Yong Lee +1 more
TL;DR: In this paper, high performance liquid chromatography analysis of the phenolics in apples showed that the types of phenolic compounds in all cultivars were similar and that no one particular compound could account for the differences observed in browning.
Book ChapterDOI
Food Browning as a Polyphenol Reaction
A. G. Mathew,H. A. B. Parpia +1 more
TL;DR: In this paper, the authors reviewed polyphenols involved in browning reactions under the headings of polyphenol, leucoanthocyanidins, anthocyanins, flavonols, cinnamic acid derivatives, simple phenols and enzymic browning.
Journal Article
Caftaric Acid Disappearance and Conversion to Products of Enzymic Oxidation in Grape Must and Wine
TL;DR: S-glutathionyl caftaric acid is believed to be the first proof of rather high levels (typically about 160 mg/L) of free glutathione in crushed grapes and appears satisfactorily quantitated by the same relative extinction.
Journal ArticleDOI
The enzymic oxidation of chlorogenic acid and some reactions of the quinone produced
TL;DR: Partially purified preparations of tobacco-leaf o-diphenol oxidase oxidize chlorogenic acid to brown products, absorbing, on average, 1.6atoms of oxygen/mol, and the colour of the products formed and the oxygen absorbed in their formation suggest that the quinone formed in the oxidation reacts with these compounds in the same way as do simpler quinones.