Butylated caffeic acid: An efficient novel antioxidant

G. Shi; X. Liao; T. M. Olajide; J. Liu; X. Jiang; X. Weng

doi:10.3989/gya.1278162

Autores/as

G. Shi School of Life Sciences, Shanghai University 333 https://orcid.org/0000-0003-0391-9525
X. Liao School of Life Sciences, Shanghai University 333 https://orcid.org/0000-0003-1394-1160
T. M. Olajide School of Life Sciences, Shanghai University 333 https://orcid.org/0000-0003-4751-8715
J. Liu School of Life Sciences, Shanghai University 333 https://orcid.org/0000-0003-1171-014X
X. Jiang School of Life Sciences, Shanghai University 333 https://orcid.org/0000-0002-3456-4598
X. Weng School of Life Sciences, Shanghai University 333 https://orcid.org/0000-0003-2047-1654

DOI:

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

Palabras clave:

Ácido cafeico butilado, Capacidad antioxidante, Fritura

Resumen

Se diseñó razonadamente un nuevo antioxidante, el ácido cafeico butilado (BCA) mediante la adición de un grupo terc-butilo al ácido cafeico, que se sintetizó con un alto rendimiento (36,2%) a partir de 2-metoxi-4-metilfenol, reacción de Friedel-Crafts, oxidación de bromo, hidrólisis del enlace éter y condensación de Knoevenagel. Su capacidad antioxidante fué mucho más fuerte que la del antioxidante comercial mas común el terc-butil hidroquinona (TBHQ) y la de su compuesto madre el ácido cafeico, tanto en rancimat como en pruebas de fritura. Cuando se investigó mediante el método DPPH, la capacidad antioxidante de BCA fue casi igual a TBHQ, pero menor que la del ácido cafeico. BCA podría ser un fuerte antioxidante potencial, especialmente para el procesamiento de alimentos a alta temperatura, tales como freír y hornear.

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