期刊论文

Wen, Hua(wenhua.hb@163.com)

英文

Food Chemistry

0308-8146

2021

365

130384

10.1016/j.foodchem.2021.130384

This work was supported by grants from Central Public-interest Scientific Institution Basal Research Fund (NO. 2018HY-ZD05), China Agriculture Research System (No. CARS-46) and the Special Basic Research Fund for Central Public Research Institutes (No. 2020JBF02). We also thank Prof T. Y. Peng, R. J. Li and J. Zhang in College of Chemistry and Molecular Science of Wuhan University for characterization of compounds.

本校为其他机构

Acetylferulic paeonol ester (APE) and ferulic paeonol ester (FPE) were synthesized, and their structures were confirmed by NMR, mass spectra, IR and UV–vis data. The antioxidant properties of the synthesized compounds were evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and [(2-azino-bis (3-ethylbenzthiazoline)-6 -sulfonic acid] (ABTS) assay as well as the production of oxidation products (peroxides, conjugated dienes, thiobarbituric acid-reactive substances, free fatty acids and total aldehydes) in an elevated temperature (60 °C) storag...