@article{Shi_Liao_Olajide_Liu_Jiang_Weng_2017, title={Butylated caffeic acid: An efficient novel antioxidant}, volume={68}, url={https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1668}, DOI={10.3989/gya.1278162}, abstractNote={A novel antioxidant, butylated caffeic acid (BCA) was rationally designed by adding a <em>tert</em>-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 <em>tert</em>-butyl hydroquinone (TBHQ) and its mother compound, caffeic acid, in both rancimat and deep frying tests. When investigated <em>via</em> 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.}, number={3}, journal={Grasas y Aceites}, author={Shi, G. and Liao, X. and Olajide, T. M. and Liu, J. and Jiang, X. and Weng, X.}, year={2017}, month={Sep.}, pages={e201} }