Caffeic and ferulic acids: An investigation of the effect of antioxidants on the stability of soybean biodiesel during storage

Damasceno, Sarah Soares; Santos, Nataly A.; Santos, I. M. G.; Souza, A. L.; Souza, A. G.; Queiroz, Neide

doi:10.1016/j.fuel.2012.11.045

Cited by 61 publications

(34 citation statements)

References 27 publications

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“…CA is also among the hydroxycinnamic acids used to enhance the stability of dietary products [16,17]. However, the antioxidant potential of CA is affected by factors such as nature of oil, food processing, ingredients, and ratio of antioxidants and lipid components [17,18].…”

Section: Antioxidant Activity Of Caffeic Acidmentioning

confidence: 99%

“…Pork lard oil [16] Corn oil [55] Corn, grape seed, peanut, rapeseed, sesame, and soybean oils [18,25] Soybean oil [17,21] Sunflower oil [19,56] Avocado and coconut oils [20] Minced fish muscle [19,57] Minced chilled horse mackerel [58] Polyunsaturated oils [11] j o u r n a l o f f o o d a n d d r u g a n a l y s i s x x x ( 2 0 1 6 ) 1 e8 of mouse brain and liver mitochondria from oxidative stress, however, using CAPE and its related phenolic compounds during I/R injury showed more promising results [12]. Moreover, an excellent cytoprotective activity of CAPE and fluorinated CAPE derivatives has been published in a human umbilical vein endothelial cell model of oxidation stress [13].…”

Section: Oils Referencesmentioning

confidence: 99%

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Inhibitory mechanism against oxidative stress of caffeic acid

Khan

Maalik

Murtaza

2016

Journal of Food and Drug Analysis

143

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The purpose of this article is to summarize the reported antioxidant activities of a naturally abundant bioactive phenolic acid, caffeic acid (CA, 3,4-dihydroxycinnamic acid), so that new avenues for future research involving CA can be explored. CA is abundantly found in coffee, fruits, vegetables, oils, and tea. CA is among the most potential and abundantly found in nature, hydroxycinnamic acids with the potential of antioxidant behavior. Reactive oxygen species produced as a result of endogenous processes can lead to pathophysiological disturbances in the human body. Foods containing phenolic substances are a potential source for free radical scavenging; these chemicals are known as antioxidants. This review is focused on CA's structure, availability, and potential as an antioxidant along with its mode of action. A brief overview of the literature published about the prooxidant potential of caffeic acid as well as the future perspectives of caffeic acid research is described. CA can be effectively employed as a natural antioxidant in various food products such as oils.

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Section: Antioxidant Activity Of Caffeic Acidmentioning

confidence: 99%

Section: Oils Referencesmentioning

confidence: 99%

Inhibitory mechanism against oxidative stress of caffeic acid

Khan

Maalik

Murtaza

2016

Journal of Food and Drug Analysis

143

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“…Biodiesel degrades over time and can change when exposed to oxygen, light, temperature, enzymes, metal ions or moisture [2][3][4]. Thus, maintaining its quality has been a major concern for producers and suppliers of biodiesel.…”

Section: Introductionmentioning

confidence: 99%

Determination of kinetic and thermodynamic parameters of the B100 biodiesel oxidation process in mixtures with natural antioxidants

Spacino

Borsato

Buosi

et al. 2015

Fuel Processing Technology

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“…NG exhibited the lowest antioxidant capacity in both tests, as flavonoid glycosides did not exhibit strong antioxidant effects [ 12 ]. Moreover, the antioxidative action of polyphenols is commonly attributed to the presence of OH groups, in particular, the existence of a second OH group in the ortho or para position contributes to better antioxidative efficiencies [ 12 , 13 ], which explains the higher antioxidative activity of DT [ 1 ] than other three kinds of flavanones in our test models.…”

Section: Resultsmentioning

confidence: 99%

Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model

Teng

Liu

et al. 2018

Molecules

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Recently, there is a growing interest in fortifying food products with flavonoids to enhance health benefits. Naringenin, naringin, hesperetin, and dihydromyricetin are four typical flavonoids constituting a natural part of our diet. In the present work, they were fortified into a chia oil cookie model to evaluate their thermal stability during baking as well as their impact on antioxidant capacity and toxicant formation. Among them dihydromyricetin was the most unstable one (only 36.1% of which was left after baking at 180 °C for 20 min) and led to a loss of brightness in cookie. However, the antioxidant capacity of cookie fortified with dihydromyricetin was significantly enhanced compared with untreated cookie; on the other hand, dihydromyricetin showed the strongest effect to attenuate lipid and protein oxidation as well as decrease the level of fluorescent advanced glycation endproducts and carboxymethyl lysine in cookie model. Overall, among the four selected flavonoids, dihydromyricetin might be the most promising functional bakery additive enhancing the antioxidant capacity while decreasing the formation of toxicants.

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Caffeic and ferulic acids: An investigation of the effect of antioxidants on the stability of soybean biodiesel during storage

Cited by 61 publications

References 27 publications

Inhibitory mechanism against oxidative stress of caffeic acid

Inhibitory mechanism against oxidative stress of caffeic acid

Determination of kinetic and thermodynamic parameters of the B100 biodiesel oxidation process in mixtures with natural antioxidants

Dihydromyricetin as a Functional Additive to Enhance Antioxidant Capacity and Inhibit the Formation of Thermally Induced Food Toxicants in a Cookie Model

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