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

Abstract

Caffeic acid was used to synthesize 4-vinylcatechol (4-VC) by thermal decarboxylation and to prepare caffeic acid phenethyl ester (CAPE) by esterification reaction. The identities of synthesized products were confirmed by (1)H NMR. Antioxidative activities of 4-VC and CAPE were compared with α-tocopherol and BHT in stripped soybean oil at 60 °C under the dark. To evaluate the degrees of oxidation at different concentrations and combinations, peroxide value (PV) and (1)H NMR were performed. From the results of PV, the formation of primary oxidation products (i.e., hydroperoxides) in stripped soybean oil containing 200 ppm CAPE was the slowest. The relative oxidation degree of 200 ppm CAPE (9.5%) was lower than other samples on 9 d. Similar results were obtained by (1)H NMR analysis. After 15 d of storage, levels of conjugated diene forms and aldehydes of 200 ppm CAPE sample (57.3 and 0.9 mmol/mol oil) were also lower than other treatments. In addition, 4-VC and α-tocopherol were found to have a synergistic antioxidant effect.

Caffeic acid phenethyl ester up-regulates antioxidant levels in hepatic stellate cell line T6viaan Nrf2-mediated mitogen activated protein kinases pathway

“…Previous studies have confirmed that CAPE has active biological antioxidant and anti-fibrosis properties[ 5 , 6 , 19 , 20 ]. Considering the fact that HSC proliferation and activation are key during liver fibrosis[ 21 - 23 ], it is interesting to know whether CAPE treatment can influence HSC proliferation and activation.…”

Stability properties and antioxidant activity of curcumin nanosuspensions in emulsion systems

“…Para cada columna las letras (a-e) indican diferencias significativas (p < 0.05) según la prueba de rango múltiple de Duncan. et al, 2019;Jia et al, 2015Jia et al, , 2016. For conjugated dienes and aldehydes, the signal intensity was highest in the control and lowest in the sample with catechin added.…”

Evaluation of Oxidation Parameters of Caffeic Acid Phenethyl Ester Comparing with Caffeic Acid, Ascorbyl Palmitate, and α-Tocopherol on the Thermal Oxidation Model

“…CAPE was prepared by the chemical esterification reaction of CA and phenethyl alcohol using the method described in previous studies 5,8,9 . In short, CA 54 mg , phenethyl alcohol 180 mg , and 1.2 mL of THF were mixed in the test tube, and 108 mg of dicyclohexylcarbodiimide as a catalyst was added to conduct the esterification reaction for 8 h at room temperature.…”

“…Similarly, CAPE showed higher LnA/PA than CA, α-TO and AP, and CON p 0.05 at 32 h oxidation. Such antioxidative capacity is attributed to the structural characteristics of CAFE, which has an ortho-dihydroxyl group within its catechol ring, inhibiting oxidation as a hydrogen donor 9,35 .…”