Grasas y Aceites, Vol 68, No 3 (2017)

Butylated caffeic acid: An efficient novel antioxidant


https://doi.org/10.3989/gya.1278162

G. Shi
School of Life Sciences, Shanghai University 333, China
orcid http://orcid.org/0000-0003-0391-9525

X. Liao
School of Life Sciences, Shanghai University 333, China
orcid http://orcid.org/0000-0003-1394-1160

T. M. Olajide
School of Life Sciences, Shanghai University 333, China
orcid http://orcid.org/0000-0003-4751-8715

J. Liu
School of Life Sciences, Shanghai University 333, China
orcid http://orcid.org/0000-0003-1171-014X

X. Jiang
School of Life Sciences, Shanghai University 333, China
orcid http://orcid.org/0000-0002-3456-4598

X. Weng
School of Life Sciences, Shanghai University 333, China
orcid http://orcid.org/0000-0003-2047-1654

Abstract


A novel antioxidant, butylated caffeic acid (BCA) was rationally designed by adding a tert-butyl group to caffeic acid, which was synthesized at a high yield (36.2%) from 2-methoxy-4-methylphenol by a four-step reaction including Friedel-Crafts alkylation, bromine oxidation, ether bond hydrolysis and Knoevenagel condensation. Its antioxidant capacity was much stronger than common commercial antioxidant tert-butyl hydroquinone (TBHQ) and its mother compound, caffeic acid, in both rancimat and deep frying tests. When investigated via the DPPH method, the antioxidant capacity of BCA was almost equal to TBHQ, but lower than caffeic acid. BCA could be a potentially strong antioxidant, especially for food processing at high temperatures such as deep frying and baking.

Keywords


Antioxidant capacity; Butylated caffeic acid; Deep frying

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