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Proceedings book download - 5Z.com

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45401x10 -3 M concentrationStabilization factor (F)353025201510CASA5FA00 1 2 3 4 5 6 7 8 9 10 11CompoundsFig. 1. Stabilization factor of caffeoyldopamine (1); cinnamoyldopamine (2); caffeoylphenylethylamine(3); p-coumaroyldopamine (4); caffeoyltyramine (5); caffeoyltryptamine(6); feruloyldopamine (7) and sinapoyldopamine (8) during oxidation of TGSO. For<strong>com</strong>parison F for caffeic acid (CA); sinapic acid (SA) and ferulic acid (FA) at the sameconcentration are given.concentrations is given. Cinnamic and p-coumaric acids were inactive during theseoxidation conditions.From the Figure 1 is seen that all <strong>com</strong>pounds possessed excellent antioxidanteffectiveness, higher or <strong>com</strong>parable with this of the caffeic acid. The antioxidant activitydecreases in the following order: caffeoyldopamine ≅ cinnamoyldopamine >caffeoylphenylethylamine > p-coumaroyldopamine > caffeoyltyramine >caffeoyltryptamine ≈ caffeic acid > feruloyldopamine > sinapoyldopamine. The resultsshowed that in contrast to the hydroxycinnamic acids, the presence of methoxy groups inthe molecules of feruloyldopamine and sinapoyldopamine decrease antioxidanteffectiveness.AcknowledgmentsFor the support of this work we are grateful to contracts VUL-304/07 and SRP-C2.References1. Siquet, C., Pavia-Martins, F., Lima, J.L.F.C., Reis, S., Borges, F. Free Radical Res. 40, 433-442(2006).2. Yen, G.C., Hsieh, C.L. Biosci. Biotechnol. Biochem. 61, 1646-1649 (1997).3. Sofic, E., Denisova, N., Yodium, K., Vatrenjak-Velagic, De Filippo, C., Mehmedagic, A., Causevic,A., Cao, A., Joseph, J.A., Prior, R.L. J. Neutral Transm. 108, 541-557 (2001).4. Yanishlieva, N.V., Marinova, E.M. Food Chem. 54, 377-382 (1995).5. Yanishlieva, N.V., Popov, A., Marinova, E.M. Compt. rend. Acad. bulg. Sci. 31, 869-8712 (1978).61

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